Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

Harun Dıraman

doi:10.3989/gya.111609

Authors

Harun Dıraman Research Institute for Olive Culture. Department of Olive Oil Technology

DOI:

https://doi.org/10.3989/gya.111609

Keywords:

Characterization, Chemometry, Fatty acid, National collection, Oil, Olive cultivars, Turkey

Abstract

In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte and Çilli) and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpaşa – Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes), color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA) based on their fatty acid profiles. According to the HCA results (Euclidian method), the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively.

Downloads

Download data is not yet available.

References

Acar H, Ersoy B. 1996. Research on the determination of organoleptic characteristics of the oils extracted from some important olive cultivars in Aegean region (Turkey). Olivae 64, 46 – 51.

Al – Antari A, Al – Moudni A, Ajana H. 2003. Comparasion of the quality and fatty acid composition of the olive oil obtained from Mediterrannean varieties cultivated in Morocco. Olivae 95, 26 – 31.

Andelkovic M, Acun S, Van Hoed VV, Verhé R, Van Camp J. 2008. Chemical Composition of Turkish Olive Oil––Ayvalik. J. Am. Oil Chem. Soc. 86, 135 – 140. doi:10.1007/s11746-008-1330-y

Angerosa F, Mostallino R, Basti C, Vito R, Serraicco A. 2000. Virgin olive oil differentiation in relation to extraction methodologies. J. Sci. Food. Agr. 80, 2190– 2195. doi:10.1002/1097-0010(200012)80:15<2190::AID-JSFA770>3.0.CO;2-O

Anonymous. 1990. The Official Gazette of Republic of Turkey. Date: 03.05.1990 Number: 20507. Ankara

Anonymous. 2007. Turkish Food Codex Commuique on Olive oil and Pomace oil. The Official Gazette of Republic of Turkey. Date: 03.08.2007 Number: 26602. Ankara.

Boskou D. 1996. Olive Oil Chemistry and Technology. AOCS Press Champaign, IL.

Canözer Ö.1991. The Catalogue of Standard Olive Cultivars. Ministry of Agriculture and Rural Affairs. The General Directorate of Agricultural Production and Development. Professional Publications No: 334. 104 p. Ankara, Turkey.

Dıraman H, Hıṣıl Y. 2004. The research on the determination of trans fatty acids in olive oils produced from different systems in Aegean region. Project Number: TAGEM/GY/00/14/041. Issue No:123. Research Institute for Olive Culture. Bornova – Izmir, p 96.

EEC 1991. Characteristic of olive oil and olive pomace and their analytical method. Regulation EEC/2568/ 1991. Official Journal European Community, L248, 1- 82.

Ersoy N, Çavuṣoǧlu A., Arsel AH, Ersoy B. 2001. Comparative trial of Mediterrannean Olive Cultivars. Olive Research Institute Project No: TAGEM / IY/ 96 /06 / 05 / 005. Bornova – Izmir, Turkey.

Gimeno E, Casellote AI, Ramuela – Raventos RM, De La Torre M.C, Lopez – Sabater MC. 2002. The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil. Food Chem. 78, 207 – 211. doi:10.1016/S0308-8146(01)00399-5

Gutiérréz Gonzalez – Quijano R, Gutiérréz Rosales F.1986. A rapid method for defining and classifying olive oil color. Grasas y Aceites 37, 282 – 284.

Gutiérréz F, Jimenez B., Ruiz A, Albi MA. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojablanca and on the different components involved. J. Agr. Food Chem. 47, 121- 127. doi:10.1021/jf980684i

Gürdeniz G, Özen B. and Tokatli F. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. Eur. Food Res. Tech. 227,1275–1281. doi:10.1007/s00217-008-0845-7

International Olive Oil Concil. 2003. Trade Standard Applying to Olive Oils and Olive – Pomace Oils. COI/T.15.NC No 3/Rev. 1, 2003. Available at http://www.internationaloliveoil.org

Kamal – Eldin A. 2006. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur.J. Lipid Sci. Tech. 58, 1051 – 1061.

Kıralan M, Bayrak A, Özkaya MT. 2009. Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean area in Turkey. J. Am. Oil Chem. Soc. 86, 247 – 252. doi:10.1007/s11746-008-1337-4

Kiritsakis AK. 1998. Olive Oil: From the Tree To the Table. Food & Nutrition Pres Inc, Trumbull.

Köseoǧu O, Ünal MK, Irmak 8. 2006. Ayvalık, Memecik ve Gemlik Zeytin Çe7itlerinden Farklı Hasat Dönemlerinde Elde Edilen Ya≈larin Aciliklari ile Bazi Kalite Kriterleri Arasındaki Ili7siler. Ulusal Zeytin ve Zeytinyaǧi Sempozyumu ve Sergisi 15 – 17 Eylül, 2006. Izmir. TMMOB Kimya Mühendisleri Odası Yayini Sempozyum Kitabı (Editörler: M.Gül, S.Umdu) Içinde Sayfa: 347 – 358. Izmir – Türkiye.

Morales MT, Aparacio R. 1999. Effect of the extraction conditions on virgin olive oil sensory quality. J. Am. Oil Chem. Soc. 76, 295 – 300. doi:10.1007/s11746-999-0234-9

Mousa MY, Gerasopoulos D, Metzidakis I, Kiritsakis A.1996. Effect of altitude on fruit and oil quality characteristics of Mastoides Olives. J. Sci. Food Agric.71, 345 – 350. doi:10.1002/(SICI)1097-0010(199607)71:3<345::AID-JSFA590>3.0.CO;2-T

Ollivier D, Artaud J, Pinatel C, Durbec JP, Guéréré M. 2003. Triacylglicerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J. Agr. Food Chem. 51, 5723 – 573. doi:10.1021/jf034365p PMid:12952425

Özilbey N, Sefer F. 2008. Evaluation of data from an Olive Germplasm Collection. Proceedings of the Fifth International Symposium on Olive Growing, September 27- October 2, 2004. Izmir –Turkey. (Özkaya MT, Lavee S and Ferguson S, Eds). Volume 1. Acta Hort. 791, 73 – 77.

Poiana M, Mincione A. 2004. Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area. Grasas y Aceites 55, 282-290. doi:10.3989/gya.2004.v55.i3.190

Saygın G A, Yemiṣçioǧlu F. 2007. The regional characterization of olive varieties and olive oils in Turkey. (Final report) Available at http://www.egeliihracatcilar.com/Images/Menu1Page//Turkiyedeki ZeytinCesitlerininVeZeytinyaglarininBolgeselKarakterizasyonu_00001680.zip SPSS. 2001. Base 12.0 Applications Guide SPSS Inc. Chigago, USA

Tous J, Romero A, Diaz I . 2005. Composición Del Aceite. In: Variedades de Olivo en España. Rallo L, Barranco D, Cabellero JM, Del Rio C, Martin A, Tous J, Trujillo I. (Eds.) Junta De Andalucia, Ministerio De Agricultura Pesca Y Alimentation. Madrid, Barcelona, México. Pages: 359 – 382.