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Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils

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Journal of the American Oil Chemists' Society

Abstract

Chemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and Halhalı varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p < 0.05). As free fatty acid contents and total phenolic contents increased, total carotenoid and chlorophyll contents decreased throughout the maturity stages. Total carotenoid and chlorophyll contents of oil samples from Mardin were higher than those of Hatay. The total phenolic compounds of olive oil samples ranged from 20.62 in Gemlik to 525.22 mg GAE/kg oil in Halhalı from Hatay. In general, the phenolic contents and antioxidant activities of olive oil samples were positively associated. Oleic acid content was the highest 71.53 % in H1 samples in Hatay. Total sterol contents were 1194.33 mg/kg in Halhalı and 2008.66 mg/kg in Gemlik from Hatay. Stigmasterol contents of oils obtained from Hatay were lower than those of Mardin. Oleic acid, palmitic acid, β-sitosterol, ∆-5-avenasterol and campesterol contents fluctuated with maturation for each of variety from both growing regions. These results showed that the variety, growing area and maturation influence the chemical properties, fatty acid and sterol compositions.

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Acknowledgments

The authors give thanks to the Mustafa Kemal University Scientific Investigation Project Office for the financial support of this study, which is part of research project:13520. We are particularly grateful to Dr. Zeki Aydın for antioxidant activity analysis of the olive oil samples.

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  1. Food Engineering Department, Faculty of Agriculture, Mustafa Kemal University, Hatay, Antakya, Turkey

    Dilsat Bozdogan Konuskan & Burcu Mungan

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  1. Dilsat Bozdogan Konuskan
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Correspondence to Dilsat Bozdogan Konuskan.

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Bozdogan Konuskan, D., Mungan, B. Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils. J Am Oil Chem Soc 93, 1499–1508 (2016). https://doi.org/10.1007/s11746-016-2904-8

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  • DOI: https://doi.org/10.1007/s11746-016-2904-8

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