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

Autores/as

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

DOI:

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

Palabras clave:

Aceite, Ácido graso, Caracterización, Colección nacional, Quimiometría, Turquía, Variedades aceituna

Resumen

En este estudio, doce muestras de diferentes variedades de aceituna autóctonas (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte y Çilli) y nueve muestras de diferentes variedades foráneas (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) fueron investigadas. Todas las muestras de aceitunas fueron obtenidas del National Olive Collection Orchard de Kemalpaşa – Izmir, Turquía. Los parámetros básicos cualitativos (acidez, valor de peróxidos e índices espectrofotométrico), escala de color y perfil de ácidos grasos fueron determinados en aceites de oliva virgen obtenidos de las aceitunas de las variedades autóctonas y foráneas, cultivadas en las mismas condiciones pedoclimáticas. Variaciones grandes fueron observadas entre todas las variedades, a pesar de que todas las variedades fueron cultivadas en las mismas condiciones pedoclimáticas. Los aceites extraidos de las 21 muestras obtenidas de variedades autóctonas y foráneas de aceitunas del National Olive Genetic Bank de Turquia fueron clasificados mediante métodos estadísiticos multivariante (ACH) basado en el perfil de ácidos grasos. De acuerdo a los resultados del HCA (método Euclidiano), los aceites obtenidos de las variedades autóctona y foráneas fueron separadas en tres y dos grupos, respectivamente.

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