Olive Treasures: Unveiling Fruit and Oil Characteristics of Aegean Region Varieties in Turkish Germplasm Bank

Basit Öğe Kaydı
dc.authoridSUSAMCI, ERKAN/0000-0003-1956-4634
dc.contributor.authorSevim, Didar
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorKoseoglu, Oya
dc.contributor.authorUyanik, Elif B.
dc.contributor.authorTelli Karaman, Hanife
dc.contributor.authorYaman, Senay
dc.contributor.authorIrmak, Sahnur
dc.contributor.authorSusamci, Erkan
dc.contributor.authorOzturk Gungor, Feriste
dc.contributor.authorYildirim, Aysen
dc.contributor.authorGurbuz Veral, Melek
dc.contributor.authorKaya, Hulya
dc.contributor.authorHakan, Mehmet
dc.contributor.authorAsker, Ozlem
dc.contributor.authorAltunoglu, Yesim
dc.date.accessioned2026-02-27T07:33:39Z
dc.date.available2026-02-27T07:33:39Z
dc.date.issued2026
dc.description.abstractThis study comprehensively evaluated the fruit and oil characteristics of 26 olive genotypes from 2016/17-2019/20. The research focused on physicochemical quality parameters and purity criteria to classify the oils as extra virgin olive oil (EVOO) and explore their genetic and biochemical diversity. All analyzed oils met EVOO standards for free acidity (<= 0.8% oleic acid), peroxide value, and UV absorbance (K232, K270), except one sample (Ters Yaprak). Phenolic content ranged widely (160.40-738.94 mg CAE/kg oil), correlating with oxidative stability (6.00-20.80 h). Oleic acid (65.29%-76.88%) and linoleic acid (5.63%-15.10%) were the dominant fatty acids, with variations linked to cultivar and climate. Total beta-sitosterol (93.59%-96.55%) and Delta 7-stigmastenol (0.18%-0.72%) were key markers for authenticity, though two samples exceeded Delta 7-stigmastenol limits. alpha-Tocopherol (159.91-423.48 mg/kg) was the primary antioxidant, with Memecik, Ayval & imath;k cultivars showing high levels. Phenolic content strongly influenced these attributes. Principal Component Analysis (PCA) revealed that phenolic content, oxidative stability, and fatty acid composition were the primary discriminators among cultivars. PCA results showed that variation in fatty acid, TAG, sterol compositions across 26 olive genotypes from 2016/17-2019/20 was primarily driven by genotype and harvest year, with no strong geographical clustering but distinct profiles for certain varieties such as Domat, Uslu, and E & scedil;ek Zeytini. Olive Varieties of the Aegean Region demonstrated exceptional quality, meeting EVOO standards with high phenolic and tocopherol content. Notable varieties such as Memecik, Ayval & imath;k exhibited superior oxidative stability underscoring their commercial and nutritional value. This study provides critical data for conserving genetic resources and promoting regional olive oils in competitive markets.
dc.description.sponsorshipRepublic of Trkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM) [TAGEM/HSGYAD/16/A05/P01/101]
dc.description.sponsorshipThis project was supported by the Republic of Turkiye Ministry of Agriculture and Forestry General Directorate of Agricultural Research and Policies (TAGEM) (TAGEM/HSGYAD/16/A05/P01/101).
dc.identifier.doi10.1002/aocs.70043
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.urihttp://dx.doi.org/10.1002/aocs.70043
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4648
dc.identifier.wosWOS:001667429700001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectAegean olive oil
dc.subjectEVOO
dc.subjectoxidative stability
dc.subjectPCA
dc.subjectphenolic compounds
dc.titleOlive Treasures: Unveiling Fruit and Oil Characteristics of Aegean Region Varieties in Turkish Germplasm Bank
dc.typeArticle; Early Access

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu