Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes

Abstract

AbstractVirgin olive oils (VOOs) obtained from olives grown in different regions of Turkey under changing climatic conditions sometimes show different sensory and chemical properties. This study was planned to determine whether these deviations are due to climatic changes or not. For this purpose, five different olive varieties (Ayvalık, Memecik, Gemlik, Nizip Yağlık, Kilis Yağlık) of commercial importance were harvested from the provinces/districts (four different region) where cultivation is intense during the 2017/2018–2020/2021 harvest years. Every year, olive samples were collected from 3 orchards from 13 provinces/districts. One hundred and fifty‐six samples were subjected to the purity, quality and sensory analysis. Basic climatic values (average, minimum and maximum temperature, humidity and precipitation) were examined for four consecutive years. All of the examined olive oil samples were determined within the legal limits in terms of fatty acid composition and fatty acid ethyl ester values. However, delta‐7‐stigmastenol value from the sterol composition was found to be above 0.5% in some samples in all the years studied (total 21 samples). Delta‐7‐stigmastenol values of olive oil samples varied between 0.16% and 1.14%. Multiple linear regression analysis was applied using a genetic algorithm‐based inverse least squares method to determine whether there is a relationship between climate data and delta‐7‐stigmastenol values. According to this result, it has been determined that the delta‐7‐stigmastenol value is high when the annual average relative humidity is low and the annual average temperature is high. There is an urgent need to make forward‐looking plans due to climate change.