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Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding

Bewertung von Olivenölen verschiedener Sorten unter ernährungswissenschaftlichen, oxidativen und sensorischen Gesichtspunkten als Basis für die weitere Selektion von Kreuzungsnachkommen

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Abstract

This is the first study evaluated oil characteristic of 23 olive cultivar candidates, which obtained by cross breeding and later selection among 492 olive genotypes. In this research, oil characteristics such as alfa tocopherol, total phenol, antioxidant activity, oxidative stability and sensory analysis were determined. Olive oils of standard ‘Gemlik’ and ‘Ayvalık’ cultivars were also included analysis to compare candidates. Significant genetic influence was determined on nutritional, oxidative stability and sensory characteristics of oils. Oils of GT009, LE003 and LT019 genotypes had highest both total phenol content and antioxidant activity so that they had remarkable characters from nutritional physiology perspective. GE363 showed longest induction time and LE003, GE417 and GE363 showed longest shelf life. Highest alpha tocopherol content was determined in oils of BK013 and ‘Gemlik’ olives. According to sensory evaluation, oil of GU429 was classified as well balanced oil and oils of GE067, GE110, GE366, GU247, GU320, GU323 and GU434 classified as mild oil. These results will be used to give decision for their final selection and register the selected best cultivar candidates.

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Acknowledgements

This research was performed in the content of “Oil Property Determination of Some Crossed Olive Types Project (TAGEM/HSGYAD/12/A05/P01/03)” funded and supported by Ministry of Food, Agriculture and Livestock of Turkey.

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Authors and Affiliations

  1. Department of Food Technologies, Ataturk Central Horticultural Research Institute, Yalova, Turkey

    Yasin Ozdemir

  2. Central Research Institute of Food and Feed Control, Bursa, Turkey

    Hakan Yavas

  3. Taris Olive and Olive Oil Agricultural Sales Cooperatives Union, Izmir, Turkey

    Meltem Zengin

  4. Department of Fruit Breeding, Ataturk Central Horticultural Research Institute, Yalova, Turkey

    Mehmet Emin Akcay & Nesrin Aktepe Tangu

  5. Agricultural Faculty, Department of Horticulture, Atatürk University, 25240, Erzurum, Turkey

    Sezai Ercisli

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  1. Yasin Ozdemir
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  2. Hakan Yavas
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  3. Meltem Zengin
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  4. Mehmet Emin Akcay
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  5. Nesrin Aktepe Tangu
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  6. Sezai Ercisli
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Correspondence to Sezai Ercisli.

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Y. Ozdemir, H. Yavas, M. Zengin, M.E. Akcay, N. Aktepe Tangu and S. Ercisli declare that they have no competing interests.

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Ozdemir, Y., Yavas, H., Zengin, M. et al. Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding. Erwerbs-Obstbau 63, 193–200 (2021). https://doi.org/10.1007/s10341-021-00557-7

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  • DOI: https://doi.org/10.1007/s10341-021-00557-7

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