Evalution of fatty acid compositions and physicochemical quality parameters of ancient and recent olive (Olea europaea L.) oil varieties of Southeast Anatolia

Upper Mesopotamia is known to be the homeland of olive, spanning over Mardin, Hatay, Kilis and the western shores of Syria and Palestine. Having earliest habitation in the Southeastern Anatolia region, olive lies down along the Western Anatolia. The goal of the present study is to evaluate the fatty acid compositions of the olive oils obtained from the olive trees which are the kinds of Kilis yağlık (KY), Halhalı (H), Gemlik-Kilis (GK), and Gemlik-Gemlik (GG). While GG variety has the lowest total saturated fatty acids (SFAs), KY, GK and H varieties show similarity in respect to the total SFAs levels, and these have the higher SFAs levels. While GG variety has the lowest total SFAs and polyunsaturated fatty acids (PUFAs), KY contains the highest total SFAs and PUFAs. While mean docosahexaenoic acid (DHA) values in KY and GK varieties are minor levels, it is found below the detection limit of GC-FID method for all of H and GG samples.

Keywords:

Olive oil fatty acid composition, genotype, physicochemical quality parameters.,

PDF

___

1. Cavusoglu, A.; Cakir, M. Modern olive farming (Modern Zeytincilik). Ministry of Agriculture and Village Affairs, 1998; pp 303.
2. Efe, R.; Soykan, A.; Curebal, I.; Sonmez, S. Olive and olive oil in edremit region. Edremit Municipality Cultural Publication, Edremit. 2013; pp 9.
3. Vossen, P. Hortscience 2007, 42, 1-8.
4. The Official Gazette of Republic of Turkey, No: 20507, Ankara, 1990.
5. Canozer, O. The catalogue of standard olive cultivars. Ministry of Agriculture and Rural Affairs, The General Directorate of Agricultural Production and Development, No: 334, Professional publications, Ankara, 1991.
6. Dıraman, H.; Dibeklioğlu, H. J. Am. Oil. Chem. Soc.2009, 86, 663-674.
7. Inglese, P.; Famiani, F.; Galvano, F.; Urbani, U. Hortic. Rev. 2011, 38, 83-147.
8. Boskou, D. Olive oil chemistry and technology. AOCS Press, Champaign, Illinois. 1996.
9. Gurdeniz, G.; Ozen, B.; Tokatli, F. Eur. Food Res. Technol. 2008, 227, 1275-1281.
10. Arslan, D.; Ozcan, M.M. J. Food Agric. Environ. 2011, 9, 53-59.
11. Kaplan, M.; Orman, S.; Kadar, I.; Koncz, J. Agric. Ecosyst. Environ. 2005, 111, 41-46.
12. Gozel, H. Study on determine rates of seed germination and rooting cuttings on Kilis yağlık and Nizip yağlık olive varieties. MSc Thesis, University of Kahramanmaras Sutcu İmam, 2006.
13. Konuskan, D.B. Determination of some poperties of solvent exracted oils of olive oil Halhalı, Sari hasebi and Gemlik varieties grown in Hatay and comparision with olive oils obtained by mechanical method. PhD Thesis, University of Çukurova, 2008.
14. Gurdeniz, G. Chemometric studies for classification of olive oils and detection of adulteration. MSc Thesis, Izmir Institute of Technology University, 2008.
15. European Union Commission, Regulation EEC 2568/91 on the characteristics of olive oil and olive residue oil and on the relevant methods of analysis, Official Journal of European Communities L248, 1991.
16. Diraman, H.; Dibekoglu, H. J. Am. Oil Chem. Soc. 2009, 86, 663-674.
17. Montedoro, G.F.; Servili, M.; Pannelli, G. Le caratteristiche del prodotto e lerelazioni con le variabili agronomiche, In: P. Fiorino (ed.), Olea-Trattatodi olivicoltura, Edagricole-Edizioni Agricole de Il Sole 24 ORE Edagricole, Bologna, 2003, pp 263-289.
18. Colakoğlu, M. Analytical characters of Turkish olive oil obtained from 1966-1967 Campaign, Aegean University, Faculty of Agriculture, İzmir, 1969.
19. International olive oil council, trade standard applying to olive oils and olive: pomace oils, COI/T.15/NC No: 3 Rev.1, 2008.
20. Turkish Food Codex Communique on olive oil and pomace oil, The Official Gazette of Republic of Turkey, No: 26602, Ankara, 2007.
21. Uylaser, V.; Tamer, C.E.; Incedayi, B.; Vural, H.; Copur, O.U. J. Food Agric. Environ. 2008, 6, 26-30.
22. Yavuz, H. Determination of some quality and genuineness of Turkish olive oils. MSc Thesis, Ankara University, 2008.
23. Uylaser, V.; Yıldız, G. Not. Bot. Horti Agrobot. Cluj Napoca. 2013, 41, 518-523.
24. Pinelli, P.; Galardi, C.; Mulinacci, N.; Vincieri, F.F.; Cimato, A.; Romani, A. Food Chem. 2003, 80, 331-336.
25. Brescia, M.A.; Pugliese, T.; Hardy, E.; Sacco, A. Food Chem. 2007, 105, 400-404.
26. Baccouri, O.; Guerfel, M.; Baccouri, B.; Cerretani, L.; Bendini, A.; Lercker, G.; Zarrouk, M.; Miled, D.D.B. Food Chem. 2008, 109, 743-754.
27. Gutierrez, F.; Arnaud, T.; Albi, A.M. J. Am. Oil Chem. Soc. 1999, 76, 617-621.
28. Cossignani, L.; Simonetti, M.S.; Damiani, P. Eur. Food Res. Technol. 2001, 212, 160-164.
29. Diraman, H.; Saygi, H.; Hisil, Y. J. Am. Oil Chem. Soc. 2010, 87, 781-789.
30. Akoh, C.C.; Min, D.B. Food Lipids Chemistry, Nutrition, and Biotechnology. Second Edition, Revised and Expanded, Marcel Dekker, Inc. New York, Basel. 2002.
31. Aktas, A.B.; Ozen, B.; Tokatli, F.; Sen, I. Food Chem. 2014, 161, 104-111.
32. Diraman, H.; Dibekoglu, H. Int. J. Food Prop. 2014, 17, 1013-1033.