Variation of Squalene Content of Oils Obtained from Olives Harvested at Different Times from Gemlik and Kilis Yaglık Cultivars in Kilis Region

Abstract

Olive (Olea europaea L.) is a significant crop especially in Mediterranean countries. In Turkey olives and olive oil have a major agricultural importance. Olives and olive oil have been used not only nutrient and as a flavor enhancer in Mediterranean dishes, but also a medicine because of having essential roles for human health. The pharmaceutical value and uses are related to biochemical content and compounds available. Mainly four chemical sources: mono-unsatured fatty acids, polyphenols, carotenoids and squalene are functional bioactives in olive oil particularly for pharmaceutical affects. The present study was designed to examine changes of squalene contents of olive oil gained Kilis Yağlık and Gemlik olive cultivars' fruits harvested in tree different time along the two years. Squalene content in olive oils varied according to harvest time, cultivar and cultivation year. Accordingly, the variety affected the squalene content, in Gemlik cultivar squalene was more than Kilis Yaglık cultivar. In terms of its cultivated year, in the high yield year, an increase in squalene content was observed. In olive oil, squalene content decreased first then increased by the fruit maturation.Therefore, harvest time effected biochemical content of oil by the fruit ripening stages.