Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Abstract

Fatty acid composition and mid-infrared spectra of olive oils in combination with chemometric techniques were used in the classiWcation of Turkish olive oils with respect to their varieties, growing location and harvest year. In particular, olive oil samples belonging to Wve diVerent cultivars were obtained from the same orchard in the middle part of Aegean region and two of these varieties were also received from another orchard in northern part of the same region of Turkey in two consecutive harvest years. Evaluation of nine diVerent fatty acid compositions with principal component analysis revealed clear diVerentiation with respect to variety, geographical origin and harvest year. On the other hand, mid-infrared spectra also achieved varietal and seasonal discrimination to some extent, but diVerentiation is not as clear as that obtained using fatty acid compositions.

Characterization by chemometry of the most important domestic and foreign olive cultivars from the National Olive Collection Orchard of Turkey

“…The distribution of fatty acids in the oils of domestic cultivars was in agreement with those of authors working on Turkish olive oil varieties (Ersoy et al 2001;Dıraman and Hı7ıl 2004;Tous et al, 2005;Köseo≈lu et al 2006;Saygin and Yemi7ço≈lu 2007;Gürdeniz et al 2008;Kıralan et al 2009;Andjelkovic et al 2009) and these values for foreign cultivars were similar to those reported for foreign olive oil varieties (Gutiérréz et al 1999;Gimeno et al 2002;Ollivier 2003;Poiana and Mincione 2004;Tous et al 2005). (Figure 2) based on their fatty acid profiles.…”

“…The linolenic acid (18:3 n-3) level of the oils from domestic and foreign cultivars was below the maximum value fixed by the IOOC (1.0%) and by the Turkish Codex and EU (0.9 %). These findings on linolenic acid are in agreement with the results found in various producing countries of the Mediterranean basin (Gutiérréz et al 1999;Ersoy et al 2001;Gimeno et al 2002;Ollivier et al 2003;Dıraman and Hı7ıl 2004;Tous et al 2005;Köseo≈lu et al 2006;Saygin and Yemi7ço≈lu 2007;Gürdeniz et al 2008;Kıralan et al 2009;Andjelkovic et al 2009). The linolenic acid levels of olive varieties, Picholine, Arbequnia, Manzanilla and Leccino, cultivated in Moorocco were higher (more 1%) than our results (Al -Antari et al 2003).…”

“…The methyl esters of fatty acid were prepared by viogrous shaking of a solution of oil in hexane (0.2 g in 3 ml) with 0.4 ml of 2N methanolic (Gutiérréz et al, 1999;Ait Yacine et al 2003;Andelkovic et al 2009). Quality indexes, FFA, PV, extinction coefficients (K 232 and K 270), of domestic and foreign olive cultivar oils were in agreement with those of monocultivar oils collected from different locations of Turkey (Köseo≈lu et al 2006;Gürdeniz et al 2008;Andelkovic et al 2009;Kıralan et al 2009), the analytical results of the survey on the regional characterization of the most important Turkish olive oil cultivars including Ayvalik, Memecik, Gemlik, Uslu, Nizip Yaglik and Erkence (Saygın and Yemi7çio≈lu 2007) and the data from the adaptation project of Medieterreanean olive cultivars (Ersoy et al 2001). There was a wide distribution in FFA, PV and UV absorption, K 232 and K 270 values among samples.…”

“…The aim of the present study is to characterize the most important Turkish and foreign olive cultivars cultivated in the same pedoclimatic conditions in the National Olive Collection of Turkey, Kemalpa7a -<zmir, based on fatty acid profile and other chemical data. Although some studies was reported on the chemical characterization of the most important Turkish olive cultivars (Ersoy et al 2001;Tous et al, 2005;Köseo≈lu et al 2006;Saygin and Yemi7ço≈lu 2007;Gürdeniz et al 2008;Kıralan et al 2009;Andjelkovic et al 2009), there is limited or no information available on the comparasion between domestic and foreign cultivars from the National Olive Collection Orchard of Turkey. A series of three analytical determinations were done to determine the chemical profiles of domestic and foreign olive cultivars.…”

Hidrólise do óleo de Azadirachta indica em água subcrítica e determinação da composição dos triacilglicerídeos e ácidos graxos por cromatografia gasosa de alta resolução a alta temperatura e cromatografia gasosa de alta resolução acoplada à espectrometria de massas

“…Uma das maneiras de detectar a adulteração é monitorar a composição dos triacilglicerídeos (TAG) e ácidos graxos (AG). 6,7 A cromatografia gasosa de alta resolução a alta temperatura (HT-HRGC) é uma técnica adequada para análise dos TAG. [8][9][10] Hidrólise de TAG a partir de óleos e gorduras para obter glicerol e ácidos graxos (AG) é uma importante reação da indústria oleoquí-mica.…”