Kilis Yaglik Research Articles

Potential Anti-Cancer Effects of Extra Virgin Olive Oil and Its Phenolic Extracts on Hepatocellular Carcinoma Cells

In this study, three types of Extra Virgin olive oils (EVOO) grown in different regions of Türkiye (Kilis Yaglik, Ayvalik, Izmir Sofralik) and their phenolic extracts (EVOOP) were evaluated for their anti-cancer activity in hepatocellular carcinoma (HCC) cells (Hep40) and a complete profiling of the fatty acid, sterol and polyphenol content of these olive oils was performed by HPLC and GC method. It was shown that genetic diversity and differences in growing conditions of the olive oils studied significantly modified the phenolic composition. The biophenol content was found as 655.4 mg/kg, 508.75 mg/kg and 197.86 mg/kg in Kilis Yaglik, Izmir Sofralik and Ayvalık respectively. The highest content of oleocanthal was found in İzmir Sofralik EVOO (142.00 mg/kg) and its anti-proliferative effect was found to be high. The highest amount of hydroxytyrosol was found in Kilis Yaglik (42.14 mg/kg) and the highest amount of tyrosol was found in Izmir Sofralik (43.86 mg/kg). It was shown that there was a significant difference in the responses of polyphenols in Hep40 cells. The direct use of olive oil in Hep40 cells and the comparison with EVOOPs were evaluated for the first time in this study. The evaluation of the anti-cancer effect of EVOOs and EVOOPs was tested by MTT and the IC50 value of Ayvalik EVOO was found to be the lowest at %12.84. In EVOOPs, Izmir Sofralik was the most effective in Hep40 cells with an IC50 value of 35.40 µg/mL.

Zeytinyağı tağşişinin belirlenmesinde kromatografik yöntemlerin kullanılması

In research study, olive oil adulteration with olive pomace oil was monitored by fatty acids, ΔECN42 values and sterol analysis. To this end, virgin olive oil obtained from cv. Kilis Yaglik (KY) was mixed with olive pomace oil at different proportion (1, 5 and 10 %). Gas Chromatography (GC) was used to analyse fatty acid and sterol compositions. The fatty acids with Equivalent Carbon Number 42 (ECN42) and ΔECN42 values of pure and adulterated oils were also used to determine adulteration. Considering the results of fatty acids analysis, when olive pomace oil was mixed, the ratios of oleic acid and palmitic acid in olive oil, was decreased. The difference of theoretical and experimental ECN42 values (ΔECN42) were increased in adulterated oils. Beta-sitosterol which is important compound in the sterol composition, increased up to 81.42 % when mixed with 10 % olive pomace oil. Taking into account the Rmar values of the oil samples, adulterated oils displayed higher value than of pure oil. According to PCA analyses, oil samples took placed in three different groups according to fatty acids and TAGs profile, while in four different groups due to sterol composition. In all of the PCA analyzes, pure KY oil was clearly separated from the adulterated oils.

Correlation of Predictor Variables to Squalene Content in Olive Fruits Using Multivariate Statistical Analysis

Abstract: The present study was designed to examine the correlation of some predictor variables including pH, organic matter (OM), lime (L), phosphorus (P), potassium (K) and total salt (TS) content of soils of olive orchards to squalene content of olive fruits. Multiple linear regression analysis was used to model the relationship between explanatory variables (pH, OM, L, P, K and TS) and responses variable (squalene content) by fitting a linear equation to observed data. The olive fruits (Kilis Yaglik cv.) were sampled from tendifferent locations. The soil characteristics of the sampling sites were determined. Oil extraction was carried out in similar industrial extraction conditions using an oleodosor system. Accordingly, pH (p=0.596), OM (p=0.359), L (p=0.490), P (p=0.127), K (p=0.265) and TS (p=0.572) were not individually statistical significant but their interaction was significant (p=0.006). Standardizing the olive oil quality is not easy at all due to complex and variable environmental conditions. Along with the results herein, the factors themselves were not significant but their complex interaction was significant. Key words: Squalene, Olive oil, Soil characteristics, Kilis Yaglik cv., Multivariate statistical analysis.

Genetic Diversity and Relationships among Local Olive (<i>Olea europeaea</i> L.) Genotypes from Gaziantep Province and Notable Cultivars in Turkey, Based on SSR Markers

Olive and olive oil have a prominent place in the cultures of the countries within the Mediterranean basin including Turkey. The genetic relationships among 30 olive (Olea europaea L.) genotypes sampled from Gaziantep province in Turkey were examined using 10 simple sequence repeat (SSR) markers (DCA9, DCA11, DCA15, DCA18UDO4, UDO9, UDO11, UDO12, UDO22, UDO24). Also, three well known Turkish and one foreign olive cultivar were also included within the SSR analysis. The number of alleles per locus of the SSR markers ranged from 5 (DCA15, UDO9) to 14 (DCA9) (average 7.9), for a total of 79 alleles. Similarity coefficients were calculated on the basis of 79 amplified bands. A dendrogram was created according to the 10 SSR markers by the unweighted pair-group method. The banding patterns obtained from the SSR primers allowed all of the genotypes/cultivars to be distinguished. According to the dendrogram, the 33 olive genotypes and cultivars were clustered into five main clusters. The most closely related genotypes were 'Oguzeli 3' and 'Yavuzeli 1' with 0.80 similarity ratio. The most genetically divergent cultivars were 'Yavuzeli 6' and 'Kilis Yaglik' (0.30), 'Yavuzeli 6' and 'Saurani' (0.20), 'Nizip 7' and 'Yavuzeli 4' (0.15), 'Islahiye 5' and 'Nizip Yaglik' (0.10). In conclusion, SSR analysis can be an efficient method for olive genotypes and cultivar identification and can offer valuable informative data to identify olive genotypes and cultivars grown in Turkey.

Monitoring of mineral and polyphenol content in olive leaves under drought conditions: Application chemometric techniques

Flavonoids and phenolic acids are of the most important bioactive compounds in plants owing to the physiological and ecological significance but the contents are dependent on a number of different factors, such as plant species, harvesting times, environmental conditions, soil and plant mineral content, extraction techniques, etc. Nutritional status of plants is of great importance for sustainable crop productivity and desired traits of plants. In this context, the present study was designed to investigate and correlate the plant nutritional status with total phenolic (TPC) and flavonoid contents (TFC). Results showed that the responses of both cultivars were different with respect to the element accumulation concentration and accumulation times. cv. Gemlik was not affected by irrigation periods whereas cv. Kilis Yaglik was influenced but after irrigation periods the samples were allowed to be in the same group and did not differ for cv. Kilis Yaglik.

Molecular characterization of indigenous olive genotypes based on SSR analysis

Trees of 25 widely grown olive genotypes were analyzed using a set of 10 SSR (simple sequence repeat) primer pairs and to evaluate genetic diversity and reveal inter-cultivar relationships. Two well-known international olive cultivars (Chetoni and Manzanilla) and four widely grown Turkish standard cultivars (Aycalik, Edincik Su, Gemlik, Kilis Yaglik) are also included in the study to compare Kilis genotypes. The 10 polymorphic SSR loci exhibited 4 (UDO4) to 17 alleles (UDO43), with expected heterozygozity (He) ranging from 0.510 to 0.887 and a mean of 0.692 presenting high polymorphism. In this study we did not determine identical genotypes and Polateli4 and Kilis Ya?l?k (0.75), Polateli3 and Polateli7 (0.75) and Polateli6 and Manzanilla (0.70) revealed the highest similarity ratio each other. The most genetically divergent cultivars were Elbeyli8 and Musabeyli5 (0.10); Elbeyli3 and Musabeyli7 (0.15) and Musabeyli6 and Elbeyli7 (0.15), respectively.

Identification of olive cultivars using image processing techniques

As a country in an olive production zone, olive (Olea europaea L.) production is of great economic importance for Turkey. Turkey has 88 domestic and 28 foreign cultivars of olive, all of which are located in the Kemalpasa Production and Research Garden (Olive Gene Bank) at the Olive Research Station in Izmir (38°25'34.7628''N, 27°25'22.9872''E). The aim of this study was the identification of olive cultivars using image processing techniques. For this aim, images of olives, taken at 2896 x 1944 pixel and 300 dpi resolution, were captured using a DSLR camera, and evaluations of pixels were used for considering the pixel distribution and dimension measurements. For this aim, MATLAB v2012 and Image j software were used. In the light of the obtained data, analysis of variance and Duncan?s test were used to characterize the olive cultivars. As a result, all observed olive cultivars were identified at P < 0.05 significance level. Sari ulak, Gemlik, Edincik su, Memecik, Esek zeytini, Ayvalik, Kilis yaglik, Uslu, Cilli, and Domat olive cultivars were identified utilizing the validation process employing image processing and analysis techniques. Only the Erkence cultivar was not identified. Moreover, different classification techniques were applied to the olive stone color value data by the help of SPSS v22 and Clementine v12, which is a data mining software package from SPSS. In addition to the first results the Erkence cultivar was identified 69% with artificial neural networks.

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

The aroma and aroma-active compounds of olive oils obtained from Nizip Yaglik (NY) and Kilis Yaglik (KY) cultivars and the effect of the geographical area (southern Anatolian and Aegean regions) on these compounds were analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). For this purpose, two oil samples were obtained from their native geographical area including NY from Nizip province and KY from Kilis province (southern Anatolian region of Turkey). Another two oils of the same cultivar, NY-Bornova (NY-B) and KY-Bornova (KY-B), were obtained from the Olive Oil Research Center-Bornova, Izmir province (Aegean region of Turkey) to compare geographical effect on aroma and aroma-active compounds. Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. SDE gave a highly representative aromatic extract of the studied olive oil based on the sensory analysis. Totals of 61, 48, 59, and 48 aroma compounds were identified and quantified in olive oils obtained from NY, NY-B, KY, and KY-B cultivars, respectively. The results of principal component analysis (PCA) showed that the aroma profile of native region oils was discriminately different from those of Bornova region oils. Aldehydes and alcohols were qualitatively and quantitatively the most dominant volatiles in the oil samples. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of olive oils. The number of aroma-active compounds in native region oils was higher than in Bornova region oils. Within the compounds, aldehydes and alcohols were the largest aroma-active compounds in all olive oils.

LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year

AbstractThe purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC‐DAD and identifications were made by LC–MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions.

Assessment of growth behaviour, yield, and quality parameters of some olive (Olea europaea) cultivars in Turkey

Olive (Olea europaea) is one of the oldest cultivated species in the Mediterranean basin and it is widespread throughout the Mediterranean region. In this study, we determined several phenological, morphological, and pomological characteristics of a number of olive cultivars when grown in Hatay province in the eastern Mediterranean region of Turkey. The 21 cultivars examined had their origins in Italy, Spain, Tunisia, and Turkey. The earliest flowering was observed in ‘Gemlik’ and ‘Silifke yaglik’ on 4 May whereas the latest flowering was in ‘Memeli’, ‘Domat’, and ‘Savrani’ on 10 May. ‘Gemlik’ and ‘Manzanilla de Sevilla’ produced the highest cumulative yield over a 4‐year period. The largest fruit were from ‘ Ascolana’, averaging 6.72 g whereas ‘Kilis yağlik’ (2.05 g), ‘Nizip yağlik’ (2.33 g), and ‘Meski’ (2.43 g) had the smallest fruit. The flesh comprised the highest fraction of total fruit weight in ‘Manzanilla de Sevilla’ (86.4%), ‘Gemlik’ (86.4%), ‘Edincik su’ (86.3%), ‘Hojiblanca’ (86.1%), and ‘Halhali’ (86.0%). The highest oil content was in ‘Kilis yaglik’ (31.2%) and ‘Savrani’ (29.3%). Based on our results, ‘Gemlik’ and ‘Manzanilla de Sevilla’ are suggested for table olive production in the Hatay region whereas ‘Memecik’, ‘Kilis yaglik’, and ‘Sari ulak’ are the most suitable for oil production.

STUDIES ON THE MORPHOLOGICAL, PHENOLOGICAL AND POMOLOGICAL CHARACTERISTICS OF SOME TABLE OLIVE AND OLIVE OIL CULTIVARS IN ÇUKUROVA REGION

Most of the cultivars grown in Cukurova region with a great deal of potential for olive growth are local cultivars. Cukurova region has a big importance for the Turkish olive growing. Numerous local and some standard olive cultivars growing in Cukurova region were studied for tree, fruit, inflorescence and stone characteristics. The data are tabulated and graphically presented. In the present work synonyms are listed and refer to similar cultivars classed under different names according to the region, even more confusingly, given identical names to dissimilar fruit. For example; Kunculu (Kilis Yaglik), Yerli (Erkence) are not different cultivars. Adana Topagi, Sari Ulak, Edremit yaglik, Mavi, Gemlik cultivars showed clear superiority to the other cultivars in Cukurova ecological conditions.Most of the cultivars grown in Cukurova region with a great deal of potential for olive growth are local cultivars. Cukurova region has a big importance for the Turkish olive growing. Numerous local and some standard olive cultivars growing in Cukurova region were studied for tree, fruit, inflorescence and stone characteristics. The data are tabulated and graphically presented. In the present work synonyms are listed and refer to similar cultivars classed under different names according to the region, even more confusingly, given identical names to dissimilar fruit. For example; Kunculu (Kilis Yaglik), Yerli (Erkence) are not different cultivars. Adana Topagi, Sari Ulak, Edremit yaglik, Mavi, Gemlik cultivars showed clear superiority to the other cultivars in Cukurova ecological conditions.