Classification of Turkish Monocultivar (Ayvalık and Memecik cv.) Virgin Olive Oils from North and South Zones of Aegean Region Based on Their Triacyglycerol Profiles

Abstract

AbstractIn this study, a total of 22 domestic monocultivar (Ayvalık and Memecik cv.) virgin olive oil samples taken from various locations of the Aegean region, the main olive growing zone of Turkey, during two (2001–2002) crop years were classified and characterized by well‐known chemometric methods (principal component analysis [PCA] and hierarchical cluster analysis [HCA]) on the basis of their triacylglycerol (TAG) components. The analyses of TAG components (LLL and major fractions LOO, OOO, POO, PLO, SOO, and ECN 42–ECN 50) in the oil samples were carried out according to the HPLC method described in a European Union Commission (EUC) regulation. In all analyzed samples the value of trilinolein (LLL), the least abundant TAG, did not exceed the maximum limit of 0.5 % given by the EUC regulation for different olive oil grades. The ranges of abundant TAG, namely LOO, OOO, POO, PLO, and SOO, were 13.30–16.08, 37.27–46.36, 21.39–23.24, 4.93–7.03, and 4.72–6.00 %. The TAG data of Aegean virgin olive oils were similar to those of products from important olive‐oil‐producing Mediterranean countries was determined. Also, the estimation of major fatty acids (FA) was carried out by using a formula based on TAG data. The PCA results showed that some TAG components have an important role in the characterization and geographical classification of 22 monocultivar virgin olive oil. The Aegean virgin olive oil samples were successfully classified and discriminated into two main groups as the North and South (growing) subzones or Ayvalık and Memecik olives (cultivars) according to the HCA results based on experimental TAG data and calculated major FA profile.