Evaluation of oil fatty acid profiles of some promising olive cultivars and genotypes ‎in Tarom region of Zanjan province

Document Type : Full Paper


1 Assistant Professor, Citrus and Subtropical Fruits Research Center, Horticultural Sciences Research Institute, Agricultural Research, ‎Education and Extension Organization (AREEO), Ramsar, Iran

2 Assistant Professor, Zanjan Agricultural and Natural Resources Research and Training Center, Agricultural Research, Education ‎and Extension Organization (AREEO), Zanjan, Iran

3 Assistant Professor, Department of Medicinal Plants Research, Forests and Rangelands Research Institute, Agricultural Research, ‎Education and Extension Organization (AREEO), Tehran, Iran‎


In this study, the quantitative and qualitative characteristics of the olive oil of three promising genotypes (T2, T7 and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop years (2017-2018). The results showed that T18 genotype with 70.96% and 69.58% oil in flesh dry matter had the highest amount of oil during 2017 and 2018, respectively, compared to other cultivars and genotypes. Also T18 genotype had the highest percentage of oleic acid and total unsaturated fatty acids with a double bonds. The oleic acid content of T18 genotype in 2017 and 2018 was 80.3% and 79.8%, respectively. In addition, the amount of palmitic acid in T18 genotype (9.5% and 10.3% in 2017 and 2018, respectively) was also lower than other cultivars and genotypes. T7 genotype had higher linoleic acid (14.2 and 18.67% in 2017 and 2018, respectively) and lower oleic acid (66.8 and 60.5% in 2017 and 2018, respectively). Based on principal component analysis (first four components), the first component was mostly associated with the traits of positive effect on the olive oil quality such as oleic acid and unsaturated fatty acids and increasing the oil percentage. In general, according to the results of this experiment, T18 genotype was superior to other cultivars and genotypes in terms of quantity and quality of oil and can be included in the cultivar introduction program.


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