International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2020, Vol. 4(4) 407-413

Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars

Yasın Ozdemır, Seda Kayahan & Nesrin Aktepe Tangu

pp. 407 - 413   |  DOI: https://doi.org/10.29329/ijiaar.2020.320.2

Published online: December 25, 2020  |   Number of Views: 69  |  Number of Download: 594


Abstract

This research is aimed to determine the quality, sensory and oxidative stability characters of olive oils of 5 cultivar candidates obtained by cross breeding of Ascolana with Karamürselsu, Tavşanyuregi and Uslu cultivars. All olive trees were cultivated with the same agricultural practices in the same orchard (Yalova, Turkey). Free fatty acid content, peroxide value, specific ultraviolet absorbance, oxidative stability and sensory characters were evaluated. As a result, it has been determined that all of olive oils suitable for entering the class of extra virgin olive oil. AT056 has more favorable free fatty acids content and peroxide value but unfortunately has lower sensory scores. AU016 and AU019 have higher induction time and sensory scores with other favorable free fatty acids and peroxide value. So that AU016 and AU019 were determined as outstanding cultivars for analyzed olive oil characters.

Keywords: shelf life, oxidation resistance, bitterness, free fatty acid


How to Cite this Article

APA 6th edition
Ozdemir, Y., Kayahan, S. & Tangu, N.A. (2020). Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars . International Journal of Innovative Approaches in Agricultural Research, 4(4), 407-413. doi: 10.29329/ijiaar.2020.320.2

Harvard
Ozdemir, Y., Kayahan, S. and Tangu, N. (2020). Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars . International Journal of Innovative Approaches in Agricultural Research, 4(4), pp. 407-413.

Chicago 16th edition
Ozdemir, Yasin, Seda Kayahan and Nesrin Aktepe Tangu (2020). "Quality, Sensory and Oxidative Stability Characteristics of Olive Oils Obtained by Crossing of Ascolana with Karamürselsu, Tavşanyuregi and Uslu Cultivars ". International Journal of Innovative Approaches in Agricultural Research 4 (4):407-413. doi:10.29329/ijiaar.2020.320.2.

References
  1. AOCS  2013. AOCS Official Method Cd 12b-92. Revised 2013. Oil Stability Index (OSI). [Google Scholar]
  2. Aristoil Capitalisation 2020, Olive oil from academia to industry, Aristoil Capitalisation Project Book, Ankara [Google Scholar]
  3. Bellini, E., Giordani, E., Rosati, A. (2008). Genetic improvement of olive fromclonal selection to cross-breeding programs. Advances Horticultural Science 22,73-86. [Google Scholar]
  4. Bilušić, T., Žanetić, M., Ljubenkov, I., Mekinić, I. G., Štambuk, S., Bojović, V., ... & Magiatis, P. (2018). Molecular characterization of Dalmatian cultivars and the influence of the olive fruit harvest period on chemical profile, sensory characteristics and oil oxidative stability. European Food Research and Technology, 244(2), 281-289. [Google Scholar]
  5. Boskou, D. (2006). Olive oil, chemistry and technology. American Oil Chemists’ Society Press, p.176, New York.  [Google Scholar]
  6. Cemeroglu, B. (2007). Food analysis. Ankara: Bizim Büro Publication. [Google Scholar]
  7. Communique No: 2014/53. Turkish Food Codex Olive Oil and Olive Oil Analysis Methods Communiqué, Official newspaper, Issue: 29181. [Google Scholar]
  8. Communique No: 2017/26, Turkish Food Codex Olive Oil and Pomace Oil Communique, Official newspaper, Issue: 30183 [Google Scholar]
  9. Di Lecce, G., Piochi, M., Pacetti, D., Frega, N. G., Bartolucci, E., Scortichini, S., & Fiorini, D. (2020). Eleven monovarietal extra virgin olive oils from olives grown and processed under the same conditions: effect of the cultivar on the chemical composition and sensory traits. Foods, 9(7), 904. [Google Scholar]
  10. Essid, F., Sifi, S., Beltrán, G., Sánchez, S., & Raïes, A. (2016). Sensory and volatile profiles of monovarietal North Tunisian extra virgin olive oils from ‘Chetoui’cultivar. Journal of oleo science, ess15297. [Google Scholar]
  11. Fernandes, G. D., Ellis, A. C., Gámbaro, A., & Barrera-Arellano, D. (2018). Sensory evaluation of high-quality virgin olive oil: Panel analysis versus consumer perception. Current Opinion in Food Science, 21, 66-71. [Google Scholar]
  12. Kiritsakis, A.K. (1998). Composition of olive oil: Olive oil from the tree to the table. 2th Ed. Food & Nutrition Press Inc USA [Google Scholar]
  13. Laaribi I. Meaghani-Aiachi M. and Mars M. (2014). Phenotypic diversity of some olive tree progenies issued from a Tunisian breeding program. European Scientific Journal, 10: 292-313. [Google Scholar]
  14. Peres, F., Martins, L. L., Mourato, M., Vitorino, C., & Ferreira-Dias, S. (2016). Bioactive compounds of Portuguese virgin olive oils discriminate cultivar and ripening stage. Journal of the American Oil Chemists' Society, 93(8), 1137-1147. [Google Scholar]
  15. Reboredo-Rodríguez, P., González-Barreiro, C., Cancho-Grande, B., Valli, E., Bendini, A., Toschi, T. G., & Simal-Gandara, J. (2016). Characterization of virgin olive oils produced with autochthonous Galician varieties. Food Chemistry, 212, 162-171. [Google Scholar]
  16. Rodrigues, N., Casal, S., Peres, A. M., Baptista, P., & Pereira, J. A. (2020). Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars. Food Research International, 128, 108759. [Google Scholar]
  17. Roodaki, M. M., Sahari, M. A., Tarzi, B. G., Barzegar, M., & Gharachorloo, M. (2018). Bioactive compounds of virgin olive oil extracted from bladi and arbequina cultivars. Current Nutrition & Food Science, 14(1), 17-27. [Google Scholar]
  18. Serrano, A., De la Rosa, R., Sánchez-Ortiz, A., Cano, J., Pérez, A. G., Sanz, C., ... & León, L. (2020). Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression. LWT, 110257. [Google Scholar]
  19. Veloso, A. C., Rodrigues, N., Ouarouer, Y., Zaghdoudi, K., Pereira, J. A., & Peres, A. M. (2020). A kinetic‐thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oils. Journal of the American Oil Chemists' Society. [Google Scholar]
  20. Yu, L., Wang, Y., Wu, G., Jin, J., Jin, Q., & Wang, X. (2020). Quality and composition of virgin olive oils from Indigenous and European cultivars grown in China. Journal of the American Oil Chemists' Society, 97(4), 341-353. [Google Scholar]