Farklı Sulama Uygulamalarının “Memecik” Çeşidinden Elde Edilen Sızma Zeytinyağlarının Kalitesi ve Antioksidan Bileşikleri Üzerine Etkisi

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The effect of different irrigation treatments on the quality and antioxidant compounds of the virgin olive oil obtained from Memecik variety was determined in this study, which was carried out in three consecutive years. For this purpose, six different irrigation treatments (25%, 50%, 75%, 100% and 125%) were applied to an olive orchard using the drip method. According to quality criteria, free acidity and peroxide value were not influenced by the amount of irrigation. Differences in fatty acids among oil samples were found statistically significant. Among the hydroxytyrosol, gallic acid, oleuropein, chlorogenic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, luteolin and apigenin, hydroxytyrosol and vanillic acid were influenced by the amount of irrigation water applied to olive trees, and there was a significant relationship among the irrigation treatments. Generally, an increase in the amount of irrigation water given was accompanied by a reduction in bitterness indices and total chlorophyll contents. In terms of oil yield and chemical quality, 25% irrigation treatment could be recommended under experimental conditions.