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

Document Type : Full Paper

Authors

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

Abstract

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.

Keywords

References

  1. Arji, I. & Norizadeh, M. (2018). Evaluation of some olive genotypes adaptability under Taroum environmental conditions. Journal of Plant Productions (Scientific Journal of Agriculture), 41, 1-7. (in Farsi).
  2. Akbari, F., Fotouhi Ghazvini, R., Taheri, M. & Mohammadi, A. (2019). 'Evaluation of oil quality indices of five olive cultivars in Tarom region of Zanjan'. Iranian Journal of Horticultural Science, 49 (4), 925-937. (in Farsi).
  3. Boskou, D., Blekas, G. & Tsimidou, M. (2006). Olive oil composition. In D. Boskou (Ed.), Olive oil. Chemistry and technology. (pp. 41–72). AOCS Press.
  4. Brühl, L. (1996). Official methods and recommended practices of the american oil chemist's society, physical and chemical characteristics of oils, fats and waxes, (section I. Ed). The AOCS methods editor and the AOCS technical department. (54 pages). AOCS Press, Champaign.
  5. Ebadi, R., Bihamta, M. & Bahmani, R. )2019(. Assessment of genetic variation between some of the Iranian and foreign olive cultivars with using of quantitative and qualitative traits. Iranian Journal of Horticultural Science, 49 (4), 845-858. (In Farsi).
  6. Ebraheimnia, S., Seife, E., Hemmati, K. & Fereidooni, H. (2018). Evaluation of some physicochemical traits in selected oil and table olive (Olea europaea) genotypes compatible with climatic conditions of Gorgan. Journal of Iranian Plant Ecophysiological Research, 13, 54-68. (in Farsi).
  7. Fiorino, P. & Nizzi Grifi, F. (1991). Olive maturation and variations in certain oil constituents. Olivae, 35, 25-33.
  8. Hashempour, A. & Fotouhi Ghazvini, R. (2009). Investigationn on characterisics of olive oil quality (Olea europaea) of certain cultivars in Roudbar region of Guilan province. Iranian Journal of Horticltural Science and Technology. 10, 141-150. (in Farsi).
  9. Hashempour, A., Fotouhi Ghazvini, R., Bakhshi, D. &, Asadi Sanam S. (2010a). Fatty acids composition and pigments changing of virgin olive oil (Olea europea) in five cultivars grown in Iran. Australian Journal of Crop Science. 4, 258- 263.
  10. Hashempour, A., Fotouhi Ghazvini, R., Bakhshi D., Aliakbar, A., Papachatzis, A. & Kalorizou, H. (2010b). Characterization of virgin olive oils (Olea europaea ) from three main Iranian cultivars, ‘Zard’, ‘Roghani’ and ‘Mari’ in Kazeroon region. Biotechnology & Biotechnological Equipment, 24, 2080-2084.
  11. Hashempour, A., Fotouhi Ghazvini, R. & Bakhshi, D. (2011). Effect of tow different climatic condition of Qom and Roudbar on olive (Olea europaea) oil quality of three local Iranian cultivars. Irnian Journal of Horticultural Science and Technology, 11, 295-309. (in Farsi).
  12. International Olive Council (IOC). (2019a). Key figures on the world market for olive oils. Data adopted at the 110th session of the IOC (Madrid, Spain,). Retrieved  25-29 November 2019 from https://www.internationaloliveoil.org/wp-content/uploads/2020/04/110-HO-2018.pdf .
  13. International Olive Council (IOC). (2019b). Trade standards applying to olive oils and olive pomace oil. Retrieved from https://www.internationaloliveoil.org/wp-content/uploads/2020/07/Trade-standard-T15-NC3-Rev15-EN.pdf.
  14. Jami, M., Rabiei, V. & Taheri, M. (2016). Effect of harvesting time on fruit weight, oil accumulation and productivity of some olive cultivars (Olea europaea) in Tarrom region (Zanjan province). Iranian Journal of Horticultural Science, 47(2), 265-273.
  15. Lavee, S. & M. (1995). The effect of growing region, maturation and fruit handling on oil quality of cv. Nabali olives in the west bank mountains. Agricultura- Mediterrana, 125, 395-403.
  16. Manai, H., Haddada, F.M., Oueslati, I., Daoud, D. & Zarrouk, M. (2008). Characterization of monvarietal Virigin oliv oils from six crossing varieties. Scientia Horticulturea, 115, 252-260.
  17. Najafian, L., Hadad Khodaparast, M.H. & Ghodsvali, A. (2007). Olive oil extraction from three olive varieties using enzyme processing. Journal of Food Sciences and Technology, 4(1), 45 -53.
  18. Ozdemir, Y., Ozturk, A., Guven, E., Asan Nebioglu, M., Aktepe Tangu, N., Akcay, M.E. & Ercisli, S. (2016). Fruit and oil characteristics of olive candidate cultivars from Turkey. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 44, 147-154.
  19. Padula, G., Giordani, E., Bellini, E., Rosati, A., Pandolfi, S., Paoletti, A., Pannelli, G., Ripa, V., De Rose, F., Perri, E., Buccoliero, A. & Mennone, C. (2008). Field evaluation of new olive (Olea europaea) selections and effects of genotype and environment on productivity and fruit characteristics. Advances in Horticutural Science, 22, 87-94.
  20. Pour Eskandari, E., Soleimani, A., Saba, J. & Taheri, M. (2014). Evaluation of pomological traits and classification of some olive cultivars in Zanjan province. Seed and Plant Production Journal, 29 (4), 623-636. (in Farsi).
  21. Ramezani-Kharazi, P. (2008). Does amount of phenolic compounds depend on olive varieties? Journal of Food, Agriculture and Environment, 5, 125-129.
  22. Salvador, M., Aranda, F. & Fregapane, G. (2001). Influence of fruit ripening on ’Cornicabra’ virgin olive oil quality, A study of four successive crop seasons. Food Chemistry, 73, 45-53.
  23. Shavakhi, F., Moradi, P. & Azimi, M. (2019). Evaluation of the fatty acids composition and quality of olive oil produced in different provinces of Iran. Food Engineering Research, 18, 141-158.
  24. Şişik Oğraş, S., Kaban, G. & Kaya, M. (2016). The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oil. Journal of Oleo Science, 65, 889-895.
  25. 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, 1-22.
  26. Stefanoudaki, E. (2004). Factors affecting olive oil quality. Ph.D. Thesis, University of Cardiff, UK.
  27. Torkzaban, B., Mazinani, M. H., Sabora, E., Tahmasbi, S. & Safafar, H. (2008). Quantitative and qualitative study of oil of some unknown olive genotypes in Tarom region. In: Proceedings of 1st Olive Oil Professional Symposium, 21-22., Feb. Tehran, Iran. P. 24.
  28. Xiang, C., Xu, Z., Liu, J., Li, T., Yang, Z. & Ding, C. (2017). Quality, composition and antioxidant activity of virgin olive oil from introduced varieties at Liangshan. LWT-Food Science and Technology, 78, 226-234.
Iranian Journal of Horticultural Science
Volume 52, Issue 4
February 2022
Pages 937-949

Files

History

  • Receive Date: 12 January 2021
  • Revise Date: 13 February 2021
  • Accept Date: 09 March 2021

Share

How to cite

Statistics