Integrated Approach to Olive Oil Characteristics of Some Cultivar Candidates from Nutritional, Oxidative Stability and Sensory Perspective for Advanced Selection of Cross Breeding
Ozdemir, Yasin, Yavas, Hakan, Zengin, Meltem, Akcay, Mehmet Emin, Aktepe Tangu, Nesrin, Ercisli, Sezai
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 'Ayvalik' 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.
- Journal
- ERWERBS-OBSTBAU
- Year
- 2021
- Volume
- 63
- Issue
- 2
- Pages
- 193-200
- ISSN
- 0014-0309
- eISSN
- 1439-0302
- DOI
- 10.1007/s10341-021-00557-7
- WoS UID
- WOS:000630236700001