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Öğe Chemometric analysis of chemo-optical data for the assessment of olive oil blended with hazelnut oil(INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi, 2019) Kadiroğlu, Pınar; Korel, Figen; Pardo, MatteoThe main objective of this study was to determine different hazelnut oil concentrations in extra virgin olive oil (EVOO) belonging to different geographical regions inside Turkey using the combination of a SAW sensor based electronic nose (e-nose) and a machine vision system (MVS). We leveraged the oil characterisation given by the two easy-to-use and complementary experimental techniques through the adoption of conventional PCA for data exploration and random forests (RF) for supervised learning. The e-nose/MVS combination allows significantly better results both in adulteration detection independently of EVOO’s geographical provenance and in EVOO geographical provenance determination, independently of the adulteration level, with respect to the single characterisation method. RF analysis also produces feature ranking, permitting to shed light on which oils’ characteristics influence the learning result. We found that EVOO geographical provenance discrimination is mainly due to yellowness and guaiacol content, while (E)-2-hexenal chiefly determines the prediction of the hazelnut level. © 2019, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.Öğe IDENTIFICATION OF Staphylococcus aureus CHEESE ISOLATES WITH RESPECT TO VIRULENCE PROPERTIES, GENETIC RELATEDNESS AND ANTIBIOTIC RESISTANCE PROFILES(2019) Kadiroğlu, Pınar; Korel, Figen; Ceylan, ÇağatayThe problems on identification of Staphylococcus aureus isolates from cheese samples wereinvestigated by phenotypic and genotypic tests in this study. Among 207 Staphylococcus spp.isolated from 31 cheese samples, 23 isolates that were Gram positive, catalase and slide coagulasepositive, with 1 isolate that was latex agglutination test negative showed different phenotypicproperties. Polymerase chain reaction (PCR) and quantitative PCR (qPCR) analyses showed thatDNase test and target genes (nuc, coa) regarded as gold standard regions for S. aureus were notfound to be unique for identification of S. aureus. The toxin genes (SEA-SEE) were not detected byPCR. Antibiotic resistance profiles of S. aureus isolates demonstrated that two isolates were resistantto penicillin G. This study showed that the unique phenotypic and genotypic test was not adequatefor identification of S. aureus isolates. There was no correlation between the presence of the nucgene and toxin genes. The presence of nuc gene which was used for detection of S. aureus was alsofound to be present in other Staphylococcus isolates. As a conclusion, the results revealed thatbiochemical tests could lead to false positive results for identification of S. aureus. The presence ofnuc gene is not correlated with the presence of toxin genes.Öğe Improvement of Olive Oil Quality with Innovative Olive Cleaning System(Sidas Medya A.S., 2022) Sevim, Didar; Köseoğlu, Oya; Şumnulu, Uğur; Kadiroğlu, Pınar; Erdan, Mehmet; Tosun, Mehmet; Vardin, Aslı YıldırımTurkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the ?-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS. © 2022 by the Author(s).Öğe Oxidative stability of olive oils with supercritical carbon dioxide extracts of olive leaf(INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi, 2022) Sevim, Didar; Köseoğlu, Oya; Pazir, Fikret; Ova, Gülden; Kadiroğlu, Pınar; Alper, YükselIn this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100°C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of ?-tocopherol was examined, it was determined that the amount of ?-tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties. © 2022, INNOVHUB - Stazioni Sperimentali per l'Industria S.r.l - Area Oli e Grassi. All rights reserved.
