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

Çetinkaya, Hakan

doi:10.5530/ijper.51.3s.39

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…In this regard, analyzing the ‘Kilis Yaglik’ cultivar, with similar age trees, Certinkaya et al . showed that soil characteristics, namely total salt content, pH, organic matter, phosphorus, and potassium influenced the SQ content of the oil . Further studies are required to support this contribution and to substantiate the influence of all potential components.…”

Section: Variability Of Sq Content In Olive Oilsmentioning

confidence: 98%

Could squalene be an added value to use olive by‐products?

et al. 2019

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Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants.It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products.

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Section: Variability Of Sq Content In Olive Oilsmentioning

confidence: 98%

Could squalene be an added value to use olive by‐products?

et al. 2019

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Variation of Squalene Content of Oils Obtained from Olives Harvested at Different Times from Gemlik and Kilis Yaglık Cultivars in Kilis Region

Çetinkaya¹,

Gökçen²

2021

Current Perspectives on Medicinal and Aromatic Plants (CUPMAP)

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Olive (Olea europaea L.) is a significant crop especially in Mediterranean countries. In Turkey olives and olive oil have a major agricultural importance. Olives and olive oil have been used not only nutrient and as a flavor enhancer in Mediterranean dishes, but also a medicine because of having essential roles for human health. The pharmaceutical value and uses are related to biochemical content and compounds available. Mainly four chemical sources: mono-unsatured fatty acids, polyphenols, carotenoids and squalene are functional bioactives in olive oil particularly for pharmaceutical affects. The present study was designed to examine changes of squalene contents of olive oil gained Kilis Yağlık and Gemlik olive cultivars' fruits harvested in tree different time along the two years. Squalene content in olive oils varied according to harvest time, cultivar and cultivation year. Accordingly, the variety affected the squalene content, in Gemlik cultivar squalene was more than Kilis Yaglık cultivar. In terms of its cultivated year, in the high yield year, an increase in squalene content was observed. In olive oil, squalene content decreased first then increased by the fruit maturation.Therefore, harvest time effected biochemical content of oil by the fruit ripening stages.

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

Cited by 2 publications

References 12 publications

Could squalene be an added value to use olive by‐products?

Could squalene be an added value to use olive by‐products?

Variation of Squalene Content of Oils Obtained from Olives Harvested at Different Times from Gemlik and Kilis Yaglık Cultivars in Kilis Region

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