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

Abstract

In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Celebi, Memeli, Erkence, Gemlik, Cakir, Izmir Sofralik, Cekiste and Cilli) 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 Kemalpasa – 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.

Highlights

Olives (Olea europaea L.) are one of the most important crops in Mediterranean countries, especially Spain, Italy, Greece and Turkey
free fatty acid content (FFA) values among domestic cultivars were between 0.26 % and 0.89 % as oleic acid (Table 2) while the values ranged from 0.18 % to 0.60 % oleic acid in foreign cultivars (Table 3)
The fatty acid profile of virgin olive oils of the domestic and foreign olive cultivars grown in the same pedoclimatic conditions showed considerable differences among cultivars

Summary

Introduction

Olives (Olea europaea L.) are one of the most important crops in Mediterranean countries, especially Spain, Italy, Greece and Turkey. The main oil used in the Mediterranean diet, is produced using physical methods from the fruits of several cultivars of olive tree. It has been reported that one of the olive’s origin centers is the southeastern part of Turkey, especially the area sorrounded by the Hatay, Mardin and Mara provinces in the Southeastern Anatolia region of Turkey (Özilbey and Sefer 2008). For this reason, the olive has spread within a wide ecology and has considerable richness in the number of its cultivars in Turkey.

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Conclusion