Physical and chemical characteristics of five Turkish olive (<i>Olea europea</i> L.) varieties and their oils

Kenan Tanilgan; M Musa Özcanb; Ahmet Ünverb

doi:10.3989/gya.2007.v58.i2.78

Autores/as

Kenan Tanilgan Food Engineer, Ankara
M Musa Özcanb Faculty of Agricultural, Selcuk University, Konya
Ahmet Ünverb Faculty of Agricultural, Selcuk University, Konya

DOI:

https://doi.org/10.3989/gya.2007.v58.i2.78

Palabras clave:

Ácidos grasos, Composición, Fenoles totales, Minerales, Variedades de aceituna

Resumen

Aceitunas de Turquía de cinco variedades (Gemlik, Kilis, Uslu, Tirilye y Ayvalik) así como sus correspondientes aceites obtenidos por métodos clásicos fueron usados en este estudio. En las aceitunas se determinó la composición proximal (humedad, contenido graso, proteína, cenizas, fibra, y extracto soluble en alcohol), el contenido en minerales y en fenoles. En el caso de los aceites se determinó la composición en ácidos grasos, acidez, insaponificable, índices de Yodo y de saponificación, densidad e índice de refracción. El contenido en aceite de las muestras fue muy variable oscilando entre 17.7 y 43.5% y el de fibra entre 3.6 y 7.0%. El contenido en minerales de las aceitunas fue excelente destacando el elevado contenido en Ca, Fe, K, Mg, Na y P. Los contenidos de K, Na y P fueros superiores en las aceitunas de la variedad Gemlik. Respecto a los aceites los rangos de concentración encontrados para los principales ácidos grasos fueron: ácido oleico entre 65.71 y 83.58%; ácido palmítico entre 8.1 y 15.2%, ácido linoleico entre 3.5 y 15.5% y ácido esteárico entre 2.0 y 3.6%. El contenido en compuestos fenólicos, expresados como equivalentes de ácido gálico y catéquico, fue muy variable. Se encontraron cantidades entre 22.5 y 97.1 mg/kg y entre 12.3 y 98.7 mg/kg cuando se expresan como ácido gálico y catéquico, respectivamente, correspondiendo los contenidos menores a los de la variedad Kilis.

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