Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay.

Abstract

The olive fruits of four different Turkish varieties (Kargaburun, Erkence, Halhalı and Saurani) from the province of Hatay which were harvested on three different occasions have been analyzed in order to determine the effects of both the nature of the cultivar and the time of harvest. Analyses of some physical properties were carried out such as fruit and pit weight, size, moisture and oil contents and instrumental color index along with some chemical properties such as individual phenolic compounds, total phenolics, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity and fatty acid composition. For all the varieties studied, oleuropein was the most abundant phenolic substance ranging from 41.39-159.73 mg/kg, for which the Saurani variety had the highest level. Saurani and Kargaburun varieties were found to possess characteristic phenolic profiles: Saurani for its high amount of oleuropein and Kargaburun for its high level of H-tyrosol. These two varieties had higher Trolox equivalent antioxidant capacities as well. Citric and succinic acids were the main organic acids determined in the olive fruits. The level of total phenolics in the olive fruits declined rapidly with a later harvest date. A general decreasing trend was also observed in the saturated fatty acid (palmitic and stearic acids) concentrations of the olive oils with later harvest dates in the four varieties studied.<br><br>Aceitunas de cuatro variedades diferentes de la provincia de Hatay en Turquía (Kargaburun, Erkence, Halhalı y Saurani) fueron recogidas en tres periodos diferentes y analizadas con el fin de determinar los efectos tanto de la naturaleza de la variedad como del tiempo de la cosecha. Se llevaron a cabo las determinaciones analíticas de algunos parámetros físicos (número y peso de frutos, dimensiones, humedad, contenido de aceite e índice instrumental de color de los frutos) y químicos (compuestos fenólicos individuales, fenoles totales, actividad captadora de radicales DPPH, capacidad antioxidante equivalente Trolox y las composiciones en ácidos grasos) de los frutos. Para todas las variedades estudiadas, la oleuropeína fue el compuesto fenólico más abundante, presentando valores que van desde 41,39 hasta 159,73 mg /kg, siendo los frutos de la variedad Sauranilos que presentaron los valores más altos. Las variedades Saurani y Kargaburun mostraron perfiles fenólicos característicos; Saurani por su gran cantidad de oleuropeína y Kargaburun por su alto nivel de H-tirosol. Estas dos variedades presentaron la más alta capacidad antioxidante determinada como equivalentes Trolox, también los ácidos cítrico y succínico fueron los principales ácidos orgánicos determinados en las aceitunas. El nivel de fenoles totales en las aceitunas disminuye rápidamente cuando la fecha de cosecha progresa. Una tendencia general decreciente se observó también en los ácidos grasos saturados palmítico y esteárico, de los aceites de oliva con el aumento de la fecha de cosecha en las cuatro variedades estudiadas

An explanation for the natural de-bittering of Hurma olives during ripening on the tree

“…Figure 1 shows the content of oleuropein in Erkence fruit during the ripening phase on olive trees cultivated in two different locations for two seasons. First, it must be noted that previous studies reported a very much lower concentration of oleuropein in Erkence olives that the content which is depicted in Figure 1 (Arslan, 2012;Aktas et al, 2014a). In fact, the latter researchers found a higher concentration in hydroxtyrosol and apigenin than oleuropein in these olives; whereas we did not detect the presence of these substances by using HPLC-MS.…”

Variability of Oil Content in Fruit of Olive Variety Žutica on Montenegrin Coast

“…The moisture content in the fruit influenced the oil content which calculated on dry matter was in range from 33.42% (PET4) to 63.44% (DUB) and it was above 50% in 13 clones, respectively. Similar olive oil values in dry matter were obtained for Turkish varieties (Arslan, 2012), mentioning the conclusion of Tous and Romero (1994) that olive varieties with more than 46% total oil in dry matter are classified as high oil containing varieties. Thus, our results confirm Žutica as high oil containing variety with average of 46.77% oil in dry matter.…”

Fast screening of turkish olive oil by NMR spectroscopy for geographical determination and discrimination purposes

“…The olive-growing regions of Turkey depict genetic varieties since olive growing is geographically dispersed into five distinct areas. For example, in the Manisa region the olives grown are mainly known as Domat, Uslu (only for oil production), while the Izmir region has a variety of olive tree stereotypes such as Erkence and Çekişte (suitable for both table consumption and oil production), and Gemlik is widespread in the Aegean and Marmara regions of Turkey (Isik et al, 2011;Arslan and Schreine, 2012;Arslan, 2012). The fatty acid composition of different Turkish olive varieties has been also studied (Tanilgan et al, 2007).…”