Skip to main content
SpringerLink
Log in

Relationship Between Geographical Origin and Fatty Acid Composition of Turkish Virgin Olive Oils for Two Harvest Years

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

In this study, the fatty acid compositions of Turkish virgin olive oils produced in the Izmir province, an important olive production region of Turkey, were classified by chemometric methods: principal component analysis (PCA) and discriminant analysis (DA). A total of 103 oil samples were examined over the course of two harvest years (2001–2002 and 2002–2003). The samples were divided into five groups according to olive growing zones: North (Ayvalik cultivar), East (Memeli, Memecik, Domat and Gemlik cultivars), South (Memecik cultivar), Izmir Penisula (Erkence cultivar) and Firms (poly-varietial oils or commercial blends). Consistent with discriminant analysis (DA), the predicted grouping in terms of the two harvest years were correctly separated as 84.6 and 85.9%, respectively. The highest levels of predicted grouping for the two harvest years were found in the North (Ayvalik cultivar) and Izmir peninsula (Erkence cultivar) groups (as 100%). In addition to oleic, linoleic, linolenic, margaric and margoleic acids, total trans isomers of linoleic, linolenic and palmitic/linoleic were determined to be the best descriptive components for the oil samples.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Boskou D (1996) Olive oil chemistry and technology. AOCS Press, Champaign, Illinois

    Google Scholar 

  2. Kiritsakis AK (1998) Olive Oil: from the tree to the table. Food & Nutrition Press Inc, Trumbull

    Google Scholar 

  3. http://www.tpi.org.tr. Accessed 28 Oct 2009

  4. Aparicio R (1999) Characterization: mathematical procedures for chemical analysis. In: Aparicio R, Harwood J (eds) Handbook of olive oil: analysis and properties. pp 285–354. Springer-Verlag, New York

  5. Gürdeniz G, Ozen B, Tokatli F (2008) Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. Eur Food Res Tech 227:1275–1281

    Article  Google Scholar 

  6. Andjelkovic M, Acun S, Van Hoed VV, Verhé R, Van Camp J (2008) Chemical composition of Turkish olive oil: Ayvalik. J Am Oil Chem Soc 85:135–140

    Google Scholar 

  7. Kiralan M, Bayrak A, Ozkaya MT (2009) Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean area in Turkey. J Am Oil Chem Soc 86:247–252

    Article  CAS  Google Scholar 

  8. Dıraman H, Dibeklioğlu H (2009) Characterization of Turkish virgin olive oils produced from early harvest olives. J of Am Oil Chem Soc 86:663–674

    Article  Google Scholar 

  9. Salvador MD, Aranda F, Gomez-Alonso S, Fregapane G (2003) Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons. Food Chem 80:359–366

    Article  CAS  Google Scholar 

  10. Casas JS, Bueno EO, Garcia AMM, Cano MM (2003) Estudio del contenido en acidos grasos de aceites monovarietales elaborades a partir de aceitunas producidas en la region extremeňa. Grasas Aceites 54:371–377

    Google Scholar 

  11. Škevin D, Rade D, Strucelj D, Mokrovcak Z, Nederal S, Bencic D (2003) The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Tech 105:536–541

    Article  Google Scholar 

  12. Dugo Mo G, Alfa M, La Pera L, Mavrogeni E, Pallicino D, Pizzimenti G, Maisano R (2004) Characterization of Sicilian virgin olive oils, note X: a comparasion between Cerasuola and Nocellera del Bellice varieties. Grasas Aceites 55:415–422

    Google Scholar 

  13. Aranda F, Gomez–Alanso S, Rivera del Alamo RM, Salvador MD, Fregapane G (2004) Triglyceride. total and 2n- position fatty acid composition of Cornicobra virgin olive oil: comparision with other Spanish cultivars. Food Chem 86:485–492

    Article  CAS  Google Scholar 

  14. Natale L, Bono S (2006) Characteristics of the olive oils of Lazio. Olivae 106:32–41

    Google Scholar 

  15. Dunteman GH (1989) Principal component analysis. Lage, Beverly Hills

    Google Scholar 

  16. Tsimidiou M, Karakostas KX (1993) Geographical classification of Greek virgin olive oil by non-parametric multivariate evaluation of fatty acid composition. J Sci Food Agric 62:253–257

    Article  Google Scholar 

  17. Lanza CM, Russo C, Tomaselli F (1998) Relationship between geographical origin and fatty acid composition of extra-virgin olive oils produced in three areas of Eastern Sicily. Italian J Food Sci 10:359–366

    CAS  Google Scholar 

  18. Stefanoudaki E, Kotsikafi F, Koutsafakis A (1999) Classification of virgin olive oils of the two major Cretan Cultivars based on their fatty acid composition. J Am Oil Chem Soc 76:623–626

    Article  CAS  Google Scholar 

  19. Lanteri S, Armanino C, Peri E, Palapoli A (2002) Study of oils from Calabrian olive cultivars by chemometric methods. Food Chem 76:501–507

    Article  CAS  Google Scholar 

  20. Motilva JM, Ramo T, Romero MP (2001) Caracterization geográfica de los aceites de oliva virgines de la denominacion de origen protegida ‘Les Garrigues’ por sul perfil de acidos grasos. Grasas Aceites 52:26–32

    CAS  Google Scholar 

  21. Ollivier D, Artaud J, Pinatel C, Durbec JP, Guèrère M (2003) Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J Agric Food Chem 51:5723–5731

    Article  CAS  Google Scholar 

  22. http://www.unctad.org/infocomm/anglais/olive/market.htm#prod. Accessed 28 Oct 2009

  23. Canözer Ö (1991) The catalogue for standard olive varieties. Republic of Turkey, Ministry of Agriculture and Rural Affairs. TUGEM Publication General No: 334, series:16. Ankara

  24. Olive Research Institute (2006) Department of Economy and Statistical (Unpublished Data)

  25. Anonymous (1987) Standard methods for analysis of oils, fats and derivates, International Union of Pure and Applied Chemistry, 7th edn. Blackwell (IUPAC Method 2.301)

  26. Anonymous (1996) Determination of trans unsaturated fatty acids by capillary column gas chromatography. COI/T.20.Doc.no:17. 6 June 1996. Madrid

  27. Diraman H, HişilY (2004) The research on the determination of trans fatty acids in olive oils produced from different systems in Aegean region. Project number: TAGEM/GY/00/14/041. Issue:123. Olive Research Institute, Bornova, p 96

  28. SPSS (2001) Base 12.0 Applications Guide. SPSS Inc., Chicago

  29. International Olive Oil Council (2008) Trade standard applying to olive oils and olive: pomace oils. COI/T.15.NC No 3/Rev. 1, 2003. http://www.internationaloliveoil.org. Accessed 15 Oct 2009

  30. Anonymous (2007) Turkish Food Codex Communique on Olive oil and Pomace oil. The Official Gazette of Republic of Turkey (Dated 03.08.2007, Number: 26602) Ankara

  31. Mousa MY, Gerasopoulos D, Metzidakis I, Kiritakis A (1996) Effect of altitude on fruit and oil quality characteristics of Mastoides Olives. J Sci Food Agric 71:345–350

    Article  CAS  Google Scholar 

  32. Jackson JE (1991) A user’s guide to principal components. John, New York

    Book  Google Scholar 

  33. Jollife IT (1972) Discarding variables in a principal component analysis, I: artificial data. Appl Stat 21:160

    Article  Google Scholar 

  34. Jollife IT (1972) Discarding variables in a principal component analysis, I: real data. Appl Stat 22:21

    Article  Google Scholar 

Download references

Acknowledgments

The authors are grateful to Mr. Metin Aydogdu (Agric. Eng. Department of Geographical Information Systems, Ministry Agriculture and Rural Affairs, Ankara) for the map of Izmir Province.

Author information

Authors and Affiliations

  1. Department of Olive Oil Technology, Research Institute for Olive Culture, 35100, Bornova, Izmir, Turkey

    Harun Diraman

  2. Department of Econometry and Statistics, Fisheries Faculty, Ege University, Bornova, Izmir, Turkey

    Hülya Saygi

  3. Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Izmir, Turkey

    Yaşar Hisil

Authors
  1. Harun Diraman
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hülya Saygi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yaşar Hisil
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Harun Diraman.

About this article

Cite this article

Diraman, H., Saygi, H. & Hisil, Y. Relationship Between Geographical Origin and Fatty Acid Composition of Turkish Virgin Olive Oils for Two Harvest Years. J Am Oil Chem Soc 87, 781–789 (2010). https://doi.org/10.1007/s11746-010-1557-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-010-1557-2

Keywords

Search

Navigation