Evaluation of oil quality indices of five olive cultivars in Tarom region of Zanjan

Document Type : Full Paper

Authors

1 department of Horticulture Science, Faculty of Agriculture Science, University of Guilan, Rasht, Iran

2 Professor, Department of Horticultural Science, Faculty of Agriculture Science, University of Guilan, Rasht, Iran

3 Soil and Water Research Department ,Zanjan Agriculture and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Zanjan, Iran

4 Ph.D. Student of plant breeding, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran

Abstract

Olive oil is one of the oldest known vegetable oils and ranking sixth source in the world production. Many factors, particularly the cultivar and climate affect olive oil quality. Therefore, present study was conducted to evaluate the oil qulity of five olive cultivars in Tarom olive research station of Zanjan based on completely randomized design with three replications in 2016. Fruits of Zard, Kalamata, Kayssi, Koroneiki and Arbequina cultivars were harvested at 3- 4 maturity index and immediately after harvest oil extraction was performed and some qualitative characteristics of olive oil were evaluated. Results showed that among the studied cultivars, Kayssi had the lowest iodine and peroxide value, and at the same time had the highest K232, total carotenoid, total phenol, oleic acid and also oleic to linoleic acid ratio of olive oil. Moreover, in the evaluation of the fatty acid composition of olive oil, it was revealed that Koroneiki had the highest eicosenoic acid, arachidic acid and Linoleic acid. The highest amount of cholesterol and Δ7-avenasterol was observed in Zard cultivar, while Kalamata had the highest stigmasterol, β-sitosterol and Δ5-24-stigmastadienol. According to the obtained results, among the studied cultivars according to quality of olive oil Kayssi cultivar can introduce as a suitable cultivar for Tarom weather conditions.

Keywords

Main Subjects

References

  1. Alavi Rafiee, S., Farhoosh, R. & Haddad Khodaparast, M. H. (2012). Physicochemical properties of Iranian commercial olive oils. Iranian Journal of Nutrition Sciences & Food Technology, 7(2), 85-94. (in Farsi)
  2. Ali, Q., Anwar, F., Ashraf, M., Saari, N. & Perveen, R. (2013). Ameliorating effects of exogenously applied proline on seed composition, seed oil quality and oil antioxidant activity of maize (Zea mays L.) under drought stress. International Journal of Molecular Sciences, 14, 818-835.
  3. Allalout, A., Krichene, D. Methenni, K., Taamalli, A., Oueslati, I., Daoud, D. & Zarrouk, M. (2009). Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia. Scientia Horticulturae, 120, 77-83.
  4. Al-Maaitah, M. I., Al-Absi, K. M. & Al-Rawashdeh, A. (2009). Oil quality and quantity of three olive cultivars as influenced by harvesting date in the middle and southern parts of Jordan. International Journal of Agriculture & Biologyissin, 11, 266-272.
  5. Arafat, S. M., Basuny, A. M. M., Elsayed, M. E. & Soliman, H. M. (2016). Effect of pedological, cultivar and climatic condition on sterols and quality indices of olive oil. Scientia Agriculturae, 13(1), 23-29
  6. Baccouri, B., Zarrouk, W., Krichene, D., Nouair, I., Ben youssef, N., Daoud, D. & Zarrouk, M. (2007). Influence of fruit ripening and crop yield on chemichal properties of virgin olive oils from seven selected oleasters (Olea europaea L.). Journal of Agronomy, 6(3), 388-396.
  7. Banilas, G., Moressis, A., Nikoloudakis, N. & Hatzopoulos, P. (2005). Spatial and temporal expressions of two distinct oleate desaturases from olive (Olea europaea L.). Plant Science, 168, 547-555.
  8. Bannon, C. D., Craske, J. D., Hai, N. T., Harper, N. L. & O’rourke, K. L. (1982). Analysis of fatty acid methyl esters with high accuracy and reliability. II. methylation of fats and oils with boron trifluoride methanol. Journal of Chromatography, Amsterdam, 247(1), 63-69.
  9. Bervillé, A. J. & Breton, C. M. (2014). Genetic and environmental features for oil composition in olive varieties. Oilseeds and fats, Crops and Lipids, 21(5), D504. DOI: 10.1051/ocl/2014007.
  10. Clodoveo, M. L., Hbaieb, R. H., Kotti, F., Mugnozza, G. S. & Gargouri, M. (2014). Mechanical strategies to increase nutritional and sensory quality of Virgin olive oil by modulating the endogenous enzyme activities. Comprehensive Reviews in Food Science and Food Safety, 13(2), 135-154.
  11. Cunha, S. S., Fernandes, J. O. & Oliveira, M. B. P. P. (2006). Quantification of free and esterified sterols in Portuguese olive oils by solid-phase extraction and gas chromatography- mass spectrometry. Journal of Chromatography, 1128, 220-227.
  12. Farinelli, D. & Tombesi, S. (2015). Performance and oil quality of 'Arbequina' and four Italian olive cultivars under super high density hedgerow planting system cultivated in central Italy. Scientia Horticulturae, 192, 97-107.
  13. Fernández-Escobar, R., Parra, M. A., Navarro, C. & Arquero, O. (2009). Foliar diagnosis as a guide to olive fertilization. Spanish Journal of Agricultural Research, 7(1), 212-223.
  14. Firestone, D. (1994). Determination of the iodine value of oils and fats: summary of collaborative study. Journal of AOAC International, 77, 674-676.
  15. Giuffre, A. M. & Louadj, L. (2013). Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy). Czech Journal of Food Sciences, 31(3), 256-263
  16. Hamidoghli, Y., Jamalizadeh, S. & Ramzani Malekroudi, M. (2008). Determination of harvesting time effect on quality and quantity of olive oil in Roudbar regions. Journal of Food, Agriculture and Environment, 6, 238-242. (in Farsi)
  17. Hashempour, A. (2008). Comparing Zard and Roghani cultivars regarding the oil quality in the two regions Rudbar and Qom. MSc. Thesis. Faculty of agricultural Sciences, University of Guilan, Iran. (in Farsi)
  18. Hashempour, A., Fotuhi Ghazvini, R., Bakhshi, D. & Asadi Sanam, S. (2009). Evaluation of Virgin olive (Olea europaea L.) oil quality from cultivars, “Zard, Roghani and Mari”, Kazeroon Region. Iranian Journal of Horticultural Science, 41(1), 47-53. (in Farsi)
  19. Homapour, M., Hamedi, M., Moslehishad, M. & Safafar, H. (2014). Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon. Iranian Journal of Nutrition Sciences & Food Technology, 9(1), 111-120. (in Farsi)
  20. Ibrahim Hassan Abdalla, I., Khaddor, M., Boussab, A., El Garrouj, D. & Souhial, B. (2014). Physical and chemical characteristics of olive oils from cooperatives for olive growers in the north of Morocco. International Journal of Basic & Applied Sciences, l4(2), 4-11.
  21. International Olive Council. (2001a). Determination of the Composition and Content of Sterols by Capillary Column Gas Chromatography. COI/ T.20/ Doc. No.10/ Rev.1, International Olive Council.
  22. International Olive Council. (2001b). Preparation of the Fatty Acid Methyl Esters from Olive Oil and Olive pomace Oil. COI/T.20/Doc, No, International Olive Council.
  23. Kyçyk, O., Aguilera, M. P., Gaforio, J. J., Jiménez, A. & Beltrán, G. (2016). Sterol composition of virgin olive oil of forty-three olive cultivars from the world collection olive germplasm bank of Cordoba. Journal of the Science of Food and Agriculture, 96(12), 4143-4150.
  24. Kyriakidis, N. B. & Katsiloulis, T. (2000). Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American oil chemist’s society method. Journal of the American Oil Chemists' Society, 77(12), 1235-1238.
  25. Lavee, S. & Wodner M. (2004). The effect of yield, harvesting time and fruit size on the oil content of irrigated olive trees (Olea europaea), cvs. Barnea and Manzanillo. Scientia Horticulturrae, 99, 267-277.
  26. Matos, L. C., Cunha, S. C., Amaral, J. S., Pereira, J., Andrade, P., Seabra, R. M. & Oliveira, B. P. P. (2007). Chemometric characterization of three varietal olive oils (Cobrançosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices. Food Chemistry, 102, 406-414.
  27. Mehboodi, S., Sadeghi, F. & Taslimpoor, M. R. (2015). Determination of Quality and Quantity of Olive Oil from Zard and Dezful Cultivars in two Climatic Regions in Fars Province, Iranian Journal of Agricultural Engineering Research, 15(3), 57-66. (in Farsi)
  28. Minguez-Mosquera, M. I. & Perez-Galves, A. (1998). Color quality in paprika oleoresins. Journal of Agricultural and Food Chemistry, 46, 5124-5127.
  29. Minguez-Mosquera, M. L., Rejano, L., Gandul, B., Sanchez, A. H. & Garrido, J. (1991). Colour-pigment correlation in virgin olive oil. Journal of the American Oil Chemists Society, 68, 322-337.
  30. Mohammadzadeh, J., Yaghbani, M. & Agah F. (2009). Study on the effects of storage conditions of olive fruit on quality of its oil in Golestan province. Journal of Food Science Technology, 7(4), 91-98. (in Farsi)
  31. Moyano, M. J., Antonio, J., Melendez- Martinez, J., Alba, J. & Francisco, J. H. (2008). A comprehensive study on the color of virgin olive oils and its relationship with their cholorophyls and carotenoids index (I) CIEXYZ nonuniform. Food Research International, 91, 409-418.
  32. Nabil, B. Y., Youssef, O., Nizar, D., Bechir, B., Chedly, A. & Mokhtar, Z. (2012). Effect of olive storage period at two different temperatures on oil quality of two Tunisian cultivars of Olea europea, Chemlali and Chétoui. African Journal of Biotechnology, 11(4), 888-895.
  33. Orsavova, J., Misurcova, L., Ambrozova, J. V., Vicha, R. & Mlcek, J. (2015). Fatty acids composition of vegetable oils and its contributionto dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences, 16, 12871-12890.
  34. Quintero-Florez, A., Nieva, L. S., Sanchez-Ortíz, A., Beltran, G. & Perona, J. S. (2015). The fatty acid composition of virgin olive oil from different cultivars is determinant for foam cell formation by macrophages. Journal of Agricultural and Food Chemistry, 63, 6731-6738.
  35. Ramezani-Kharazi, P. (2008). Does amount of phenolic compounds depend on olive varieties? Journal of Food, Agriculture and Environmental, 5, 125-129. (in Farsi)
  36. Ranalli, A., Ferrante, M. L., De-Mattia, G. & Costantini, N. (1999). Analytical evaluation of virgin olive oil of first and second extraction. Journal of Agricultural and Food Chemistry, 47, 417-424.
  37. Rostami- Ozumchuluei, S., Ghasemnezhad, M. & Ramzani-Malekroudi, M. (2015). Effect of Fruit Harvest Time on Oil Yield and Quality of Some Olive (Olea europaea L.) Cultivars in Roudbar Region. Journal of Crop Production and Processing, 5(18), 115-124. (in Farsi)
  38. Rostami- Ozumchuluei, S., Ghasemnezhad, M. & Ramzani-Malekroudi, M. (2016). Effect of fruit harvest time on antioxidant compounds of oil in some olive (Olea europaea L.) cultivars at Roodbar region. Journal of Food Science Technology, 52(13), 35-45. (in Farsi)
  39. Sánchez Casas, J., Bueno, E. O., Montaño García, A. M. & Cano, M. M. (2004). Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chemistry, 87, 225-230.
  40. Sánchez-Rodríguez, M. I., Sánchez-López, E. M., Marinas, A. Caridad, J. M., Urban, F.J. & Marinas, J.M. (2016). Improving the estimations of fatty acids in several Andalusian PDO olive oils from NMR spectral data. Journal of Applied Statistics, 43(10), 1-29.
  41. Shahat, M., Salama, A., Abul-Fad, M. M. & Akasha, M. M. (2013). Quality evaluation of some Libyan olive oil varieties. Journal of Applied Sciences Research, 9(2), 1147-1160.
  42. Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. The American Journal of Ecology and Viticulture, 16, 144-158.
  43. Soltani, S., Seifi, E., Ghasemnejad, A. & Fereidooni, H. (2016). The study of some native and exotic olive cultivars and genotypes in terms of morphological diversity, oil quality and fatty acid composition. Journal of Plant Production Research, 23(2), 1-22. (in Farsi)
  44. Temime, S. B., Manai, H., Methenni, K., Baccouri, B., Abaza L., Daoud, D., Sànchez Casas, J., Bueno, E. O. & Zarrouk, M. (2008). Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin. Food Chemistry, 110, 368-374.
  45. Tuberoso, C. I. G., Jerkovic, I., Maldini, M. & Serreli, G. (2016). Phenolic compounds, antioxidant activity, and other characteristics of extra virgin olive oils from Italian autochthonous varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana. Journal of Chemistry, 2016, doi.org/10.1155/2016/8462741.
  46. Xu, Z., Harvey, K. A., Pavlina, T., Dutot, G., Hise, M., Zaloga, G. P. & Siddiqui, R. A. (2012). Steroidal compounds in commercial parenteral lipid emulsions. Nutrients, 4, 904-921.
  47. Youssef, O., Guido, F., Daoud, D. & Mokhtar, Z. (2011). Effect of cultivar on minor components in Tunisia olive fruits cultivated in microclimate. Journal of Horticulture and Forestry, 3(1), 13-20.
  48. Zeinanloo, A. A., Arji, I., Taslimpour, M. R., Ramazani malak roodi, M. & Azimi, M. (2015). Effect of cultivar and climatic conditions on olive (Olea europaea L.) oil fatty acid composition. Iranian Journal of Horticultural Science, 46(2), 233-242. (in Farsi)

Files

History

  • Receive Date: 14 September 2017
  • Revise Date: 14 November 2017
  • Accept Date: 20 November 2017

Share

How to cite

Statistics