Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects

Ebubekir İzol

doi:10.18016/ksutarimdoga.vi.1866963

TR EN

Hatay Sızma Zeytin Yağının Uçucu Bileşenleri ile Yağ Asitlerinin Tespiti ve Antioksidan, Antikolinerjik ve Antidiyabetik Etkisi

Abstract

Sızma zeytinyağı, zengin kimyasal kompozisyonu ve çok yönlü biyolojik etkileri nedeniyle hem beslenme hem de sağlık alanında önemli bir yere sahip fonksiyonel bir gıdadır. Geleneksel olarak şifa amacıyla tüketilmesinin yanı sıra, karakteristik aroması sayesinde gastronomik açıdan da yüksek değere sahiptir. Bu çalışmada, Hatay yöresinden temin edilen sızma zeytinyağının uçucu bileşen profili gaz kromatografisi–kütle spektrometresi ile katı faz mikroekstraksiyon (GC-MS-SPME) tekniği kullanılarak detaylı şekilde karakterize edilmiş, yağ asidi kompozisyonu ise 37 bileşenli FAME karışım standardı ile gaz kromatografisi alev iyonizasyon dedektörü (GC-FID) aracılığıyla belirlenmiştir. Analiz sonuçlarında, zeytinyağı için karakteristik ve kalite göstergesi olan oleik asidin literatürde belirtilen sınırlar içerisinde yer aldığı saptanmıştır. Elde edilen hem uçucu bileşen hem de yağ asidi profili, örneğin zeytinyağına özgü karakteristik bileşenleri içerdiğini doğrulamış ve ürünün orjinalliğini ortaya koymuştur. Zeytinyağının antioksidan kapasitesi; BHA, BHT, α-tokoferol, Trolox ve askorbik asit gibi referans antioksidanlar ile karşılaştırmalı olarak değerlendirilmiştir. Bununla birlikte, enzim inhibisyon analizleri zeytinyağının dikkate değer düzeyde biyolojik aktivite sergilediğini göstermiştir. Özellikle antidiyabetik etkinliğin, kullanılan standart bileşenden daha yüksek bulunması, zeytinyağının potansiyel terapötik değerini ön plana çıkarmaktadır. Sonuç olarak, bu çalışma sızma zeytinyağının yalnızca besinsel açıdan değerli bir lipid kaynağı olmadığını, aynı zamanda metabolik ve nörodejeneratif hastalıklara karşı koruyucu etkiler sunabilecek güçlü bir fonksiyonel gıda olduğunu ortaya koymaktadır. Bu bulgular, zeytinyağının hastalıkların önlenmesi ve yönetiminde destekleyici bir ajan olarak değerlendirililebileceğini göstermektedir.

Keywords

Supporting Institution

Bingöl Üniversitesi

Ethical Statement

Gerekli değil

Thanks

I would like to thank Bingöl University Bee and Natural Products R&D and P&D Research and Application Center for supporting this study.

Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects

Abstract

Extra virgin olive oil is a functional food of considerable importance in both nutrition and health due to its rich chemical composition and diverse biological activities. In addition to its traditional use for therapeutic purposes, it also holds high gastronomic value owing to its characteristic aroma. In this study, the volatile compound profile of extra virgin olive oil obtained from the Hatay region was comprehensively characterized using gas chromatography–mass spectrometry coupled with solid-phase microextraction (GC–MS–SPME), while its fatty acid composition was determined by gas chromatography with flame ionization detection (GC–FID) using a 37-component FAME mixture standard. The analysis revealed that oleic acid, a key quality indicator specific to olive oil, was present within the limits reported in the literature. Both the volatile and fatty acid profiles confirmed the presence of characteristic olive oil components, demonstrating the authenticity of the sample. The antioxidant capacity of the olive oil was evaluated comparatively against reference antioxidants, including BHA, BHT, α-tocopherol, Trolox, and ascorbic acid. Furthermore, enzyme inhibition assays indicated that the olive oil exhibits notable biological activity. In particular, its antidiabetic activity was found to be higher than that of the standard compound, highlighting its potential therapeutic value. In conclusion, this study demonstrates that extra virgin olive oil is not only a nutritionally valuable lipid source but also a potent functional food with potential protective effects against metabolic and neurodegenerative diseases. These findings suggest that olive oil may be considered a supportive agent in the prevention and management of such diseases.

Keywords

Supporting Institution

Bingöl Üniversity

Ethical Statement

It is not necessary.

Thanks

Bu çalışmayı destekleyen Bingöl Üniversitesi Arı ve Doğal Ürünler Ar-Ge ve Uygulama Merkezi'ne teşekkür ederim.

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Details

Primary Language

English

Subjects

Plant Biochemistry

Journal Section

Research Article

Authors

Ebubekir İzol ^*
0000-0003-0788-4999
Türkiye

Early Pub Date

September 19, 2026

Publication Date

-

Submission Date

January 19, 2026

Acceptance Date

April 16, 2026

Published in Issue

Year 2026 Number: Advanced Online Publication

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1866963

IZ

https://izlik.org/JA76JB29JM

Cite

RIS / Bibtex

APA

İzol, E. (2026). Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, Advanced Online Publication, 18-33. https://doi.org/10.18016/ksutarimdoga.vi.1866963

AMA

1.İzol E. Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects. KSU J. Agric Nat. 2026;(Advanced Online Publication):18-33. doi:10.18016/ksutarimdoga.vi.1866963

Chicago

İzol, Ebubekir. 2026. “Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, no. Advanced Online Publication: 18-33. https://doi.org/10.18016/ksutarimdoga.vi.1866963.

EndNote

İzol E (September 1, 2026) Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi Advanced Online Publication 18–33.

IEEE

[1]E. İzol, “Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects”, KSU J. Agric Nat., no. Advanced Online Publication, pp. 18–33, Sept. 2026, doi: 10.18016/ksutarimdoga.vi.1866963.

ISNAD

İzol, Ebubekir. “Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi. Advanced Online Publication (September 1, 2026): 18-33. https://doi.org/10.18016/ksutarimdoga.vi.1866963.

JAMA

1.İzol E. Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects. KSU J. Agric Nat. 2026;:18–33.

MLA

İzol, Ebubekir. “Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects”. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, no. Advanced Online Publication, Sept. 2026, pp. 18-33, doi:10.18016/ksutarimdoga.vi.1866963.

Vancouver

1.Ebubekir İzol. Identification of Volatile Compounds and Fatty Acids in Hatay Virgin Olive Oil and Its Antioxidant, Anticholinergic, and Antidiabetic Effects. KSU J. Agric Nat. 2026 Sep. 1;(Advanced Online Publication):18-33. doi:10.18016/ksutarimdoga.vi.1866963

Cited By

Molecular Docking, Metabolite Profile, In Vitro Antioxidant, Anticholinergic, Antidiabetic, and Antiglaucoma Properties of Royal Jelly

Metabolites

https://doi.org/10.3390/metabo16100729