Title:Effect of Edaphoclimatic Region and Fruit Ripening Stage on Fatty Acid Profile of Tree Olive Oil Cultivars
Volume: 12
Issue: 3
Author(s): Maryam Roshani, Mohammad A. Sahari, Shiva Amirkaveei and Ashraf G. Ardabili
Affiliation:
Keywords:
Virgin olive oil, edaphoclimatic region, cultivar, ripening stage, fatty acid.
Abstract: Background: The chemical composition of olive oil will change regarding
to cultivar, ripening stage and edaphoclimatic regions. The effect of two
edaphoclimatic regions (Fasa and Tarom), two fruit ripening stages (purple and
black) and three olive cultivars (Arbequina, Koroneiki, and Roghani) were studied.
Methods: Some functional physicochemical properties (fruit weight, ratio of
flesh/stone weight, fruit size, oil content, fatty acid composition, and nutritional
indexes) for three olive cultivars were tested.
Results: The statistical results indicated that the average weight of fruit in Tarom
is higher than that in Fasa. Oil content reduced during maturity period in both regions in Koroneiki
(43.20 to 33.75% in Fasa and 36.91 to 34.16% in Tarom) and in Roghani of Tarom (48.97 to
42.97%), while the value increased in Roghani of Fasa (22.19 to 30.57%) and remained unchanged
in other samples. The oleic acid is higher than other fatty acids in all cultivars and regions, while increased
in Koroneiki of Fasa and decreased in Arbequina and Roghani of Fasa and Tarom and
Koroneiki of Tarom during maturity period. The ratio of 3/6 during maturity period decreased in
all samples except in the oil from Koroneiki of Fasa and Roghani of Tarom. The PUFA/SFA increased
in the oil from Arbequina of Fasa (0.80 to 0.86) and Koroneiki (0.53 to 0.63 and 0.42 to
0.49) and Roghani (0.66 to 0.94 and 0.78 to 0.90) of Fasa and Tarom, respectively, while decreased
in Arbequina of Tarom (0.71 to 0.69).
Conclusion: In most samples, fruits in last ripening stage have lower content of oil, moisture, F/S ratio
and oxidative stability. So, in order to produce high yield and quality olive oil, recommended that,
olive fruit harvesting was done before the end of complete maturity progress, in purple stage.