Study the Effect of Region on Fruit Fatty Acids of Four Olive Cultivars in the Lorestan Province

Document Type : original paper

Abstract

Background and objectives: Olive (Olea europaea L.) belongs to the Oleaceae family and is an evergreen tree. The olive oil has been an important source of nutrition and medicine for centuries. Olive oil is of highly important due to presence of significant amount of mono-unsaturated Fatty Acid namely Oleic Acid and natural antioxidants. Different geographical regions with different natural conditions have been different effects on growth of plants and climate conditions can be affected synthesis of chemical matter or secondary metabolites in plants. Therefore, in this study, fatty acids of olive fruit cultivars in three regions of the Lorestan province were investigated by Gas Chromatography (GC).

Materials and Methods: This research was conducted in factorial test in based on completely randomized design with two factors, Factor A was four cultivars of olive (including cultivars of Konservolia, Sevillana, Manzanilla and Rowghani) and factor B was three regions of Lorestan province (including Kouhdasht, Khorramabad and Veysian) that were studied in four replicate and each replicate include three trees. In this study, fruit fatty acids of four olive cultivars in three regions of the Lorestan province were identified using gas chromatography (GC). For each cultivar, selected 30 healthy olive trees from different parts of the garden and about five kilograms of fruit-manually in each repeat randomly picked from different directions trees healthy fruits in separate envelopes were placed. Analysis of variance and mean comparison of traits was performed with Duncan test (P
Results: The analysis of variance showed that all fatty acids in different regions had significant differences between cultivars (P
Conclusions:
The results showed that the quantity and quality of fatty acids in olive cultivars influenced by environmental factors and fatty acid values for each cultivar in each region were different. Finally, among the olive cultivars studied in different regions, the Sevillana in Khorramabad in terms of Linoleic, Palmitoleic and Myristic acid, the Manzanilla in Veysian in terms of Arachidic and Linolenic acid and the Konservolia in Kouhdasht in terms of Gadoleic, Stearic and Palmitic acid and finally the Rowghani cultivars in the Kouhdasht region in terms of Oleic acid had a highest values. Rowghani cultivar in Kouhdasht region had a highest quantity and quality of oil and fatty acid in this research, therefore it can be recommended as ideal cultivar.

Keywords

Main Subjects

References

1.A.O.A.C. 1990. Official Methods of Analysis Association of Official Analytical Chemist.
Washington D.C. USA.
2.Aguilera, M., Gabriel, B., Domingo, O., Antonia, F., Antonio, J. and Marino, U. 2005.
Characterization of virgin olive oil of Italian olive cultivar: Frantino and Leccino, grown in,
Andalusia. Food Chem. 89: 387-391.
3.Ajam-Gard, F. and Zeinanloo, A. 2013. Compare the quality and quantity of olive in the north
of the province. J. Seed Plant Improv. 1: 6. 10-17. (In Persian)
4.Aliakbarian, B., De Faveri, D., Casazza, A.A., Oliveira, R.P.S., Oliveira, M.N., Converti, A.
and Perego, P. 2011. Bio-extraction of olive oil: improvement of quality and extraction
outputs, Available at: http://www.aidic.it/IBIC2008/web papers/ 103Aliakbarian.pdf.
5.Amin, Gh. 2006. Most common medicinal plants in Iran. Publisher Faculty of Pharmacy,
University of Tehran. (Translated In Persian)
6.Angerosa, F., Di Giacinto, L., Basti, C. and Serraioco, A. 1996. Influenza della variabile
“ambiente” sulla composizione degli oli vergini di oliva. Riv. It. Sost. Grasse. 73: 461-467.
7.Aparicio, R. and Luna, G. 2002. Characterisation of monovarietal virgin olive oils. Eur. J.
Lipid Sci. Technol. 104: 614-627.
8.Aranda, F., Gomez-Alonso, S., Rivera, D.A., Salvador, M.D. and Fregapane, G. 2004.
Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil:
Comparison with other Spanish cultivars. Food Chem. 86: 485-492.
9.Awan, A.A., Rab, A., Ali, S.H., Jan, H., Iqbal, A. and Ahmad, A. 2015. The effect of different
climatic zones on total phenolics and fatty acid profile of various olive cultivars. Pak. J.
Agri. Sci. 52: 2. 361-366.
10.Baccouri, O., Cerretani, L., Bendini, A., Lereker, G., Zarrouk, M. and Benmiled, D.D.
2006. Determination of triglyceride composition of Tunisian and Sicilian virgin olive oil
using high performance liquid chromatography and evaporative light scattering detection
(HPLC-ELSD). Olive Biotech. 2: 477-480.
11.Barone, E., Dimarco, L., Motisi, A. and Caruso, T. 1992. The Sicilian olive germplasm and
its characterization by using statistical methods. Acta Hort. 365: 66-69.
12.Barranco, D. and Rallo, L. 1987. Lechin de sevilla. Olivae. 4: 38-39.
13.Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M.,
Gallina-Toschi, T., Lercker, G., Compagnone, D. and FernaäNdez-Gutieä Rrez, A. 2005.
Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil.
J. Agri. Food Chem. 53: 8918-8925.
14.Casal, S., Malheiro, R., Sendas, A., Oliveira, B.P.P. and Pereira, J.A. 2010. Olive oil stability
under deep-frying conditions. Food Chem. Toxic. 48: 2972-2979.
15.D’Imperio, M., Mannina, L., Capitani, D., Bidet, O., Rossi, E., Bucarelli, F.M., Quaglia,
G.B. and Segre, A. 2007. NMR and statistical study of olive oils from Lazio: a geographical,
ecological and agronomic characterization. Food Chem. 105: 1256-1267.
16.Dadashian Langroudi, A. 1996. Quality and quantity of lipids in plants and olive explants .
Master's thesis, Faculty of Science, University of Tehran. (Translated In Persian)
17.Esmaeili, A., Shaykhmoradi, F. and Naseri, R. 2012. Comparison of oil content and fatty
acid composition of native olive genotypes in different region of Ilam, Iran. J. Agri. Crop
Sci. 4: 8. 434-438.
18.Fahim Danesh, M. 2001. Evaluation of quality parameters of olive oil used in Iran. Master's
thesis, Islamic Azad University, Science and Research Branch. (Translated In Persian)
19.FAO. 2012. FAOSTAT crops. http://faostat.fao.org/site/613/DesktopDefault.aspx?PageID =
613# ancor.
20.Feinberg, M., Favier, C. and Ripert, J. 1987. Répertoire Général des Aliments, Tome 1,
Technique ET Documentation. Ed Lavoisier., Paris.
21.Freihat, N.M., Al-Shannag, A. and El Assi, N. 2008. Qualitative responses of “Nabali”
olive oil to harvesting time and altitudes at sub-humid Mediterranean. Int. J. Food Prop.
11: 561-570.
22.Haghighat Kharazi, S. 2011. Compare chemical structure and oxidative stability Iranian oil
olive cultivars. Master's thesis. Faculty of Agricultural Engineering. University of
Agricultural Sciences and Natural Resources of Sari, Iran. (Translated In Persian)
23.Kiritsakis, A. and Markakis, P. 1987. Olive oil: a review. J. Adv. Food Res. 31: 453-482.
24.Lavee, S. and Wodner, M. 2004. The effect of yield, harvest time and fruit size on the oil
content in fruits of irrigated olive trees (Olea europaea cvs. Barnea and Manzanillo).
Sci. Hort. 99: 267-277.
25.Loukas, M. and Krimbas, C.B. 1983. History of olive cultivars based on their genetic
distances. J. Hort. Sci. 58: 121-127.
26.Mailer, R., Conlan, D. and Ayton, J. 2005. Olive harvest. Harvest timing for optimal olive oil
quality. Austra. Pp: 7-67.
27.Marra, F.D., Buffa, R., Campisi, G., Costa, F., Dvaio, C., Lfarina, M., Mafriea, R., Motisi,
A. and Zappia Caruso, R.T. 2006. Morphological and SSR molecular markers based genetic
variability in 39 olive cultivars (Olea europaea L.) originated in southern Italy. Olive
Biotech. 1: 213-216.
28.Martinez-Rivas, J., Garcia-Diaz, M. and Mancha, M. 2000. Temperature and oxygen
regulation of microsomal oleate desaturase (FAD2) from sunflower. Biochem. Soc. Trans.
28: 890-891.
29.Marzouk, B. and Cherif, A. 1981. Lipogénese dans l'olive I. Formation des lipides neutres.
Oléagineux. 36: 77-82.
30.Mirmansouri, A. 1997. Olive. Agricultural education. Karaj, Press, 108p. (In Persian)
31.Mir-Rezaei Roudaki, M.S., Sahari, M.A., Ghyasi-Tarzi, B., Gharachorlou, M. and Barzegar,
M. 2014. Effect of treatment on the physicochemical properties of two varieties of olive oil
Belidi and Arbequina. Food Tech. Nutr. 12: 1. 81-90. (Translated In Persian)
32.Najafian, L., Hadad-Khodaparast, M.H. and Ghods-Vali, A. 2007. Oil extraction of three
cultivars of olive using enzymatic process. J. Food Sci. Tech. 4: 1. 45-52. (In Persian)
33.Paz, A.M., Beltran, G., Ortega, D., Fernandez, A., Jimenez, A. and Uceda, M. 2005.
Characterization of virgin olive oil of Italian olive cultivars: Frantoio and Leccino grown in
Andalusia. Food Chem. 89: 387-391.
34.Perrini, F.P. 1999. Proposal for the setting up and use of a pollen bank in olive cultivars.
Olivae, 55: 52-62.
35.Primomo, V.S., Falk, E.D. and Albert, G.R. 2002. Inheritance and interaction of low palmitic
and low linoleic soybean. Crop Sci. 42: 31-36.
36.Qureshi, M.N. and Ahmad, S. 2012. Comparative study of fatty acid components in oils of
different olive varieties grown in different regions of Pakistan by gas chromatography-mass
spectrometry. J. Chin. Chem. Soc. 59: 46-50.
37.Rade, A. and Strucei, D. 1995. Influence of olive Storage and Processing on Some
Characterestics of olive. Tech. Biotech. 3: 31. 119-121.
38.Rasoulzadeghan, Y. 1991. Pomology in temperate regions. Publisher Isfahan University of
Technology. 759p. (In Persian)
39.Sadeghi, H. and Talaii, A.R. 2000. Impact of environmental conditions on fatty acids
combination of olive oil in Iranian olive CV. Zard. ISHS Acta Hort. 586p.
40.Stefanoudaki, E., Kotsifaki, F. and Koutsaftakis, A. 1999. Classification of virgin olive oils
of the two major Cretan cultivars based on their fatty acid composition. J. Am. Oil Chem.
Soc. 76: 623-626.
41.Sweeney, S., Butler, K., Conlan, D., Correll, R., Jones, G., McClure, P. and Taylor, R. 2002.
A survey of selected oil composition and fruit characteristics in different olive varieties
across Australia. Adv. Hort. Sci. 16: 253-258.
42.Talantikite, M. and Ait-amar, H. 1988. Composition acidique des huiles d'olives des trois
cultivars d'algérie. Olivae. 23: 29-31.
43.Zarrouk, W., Baccouri, B., Taamalli, W., Trigui, A., Daouda, D. and Zarrouka, M. 2009. Oil
fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid
conditions of Boughrara (southern Tunisia). Grasas Aceites. 60: 5. 498-506.
44.Ziarati, P. and Tosifi, S. 2014. Comparing some physical and chemical properties of green
olive (Olea europaea L.) in Iran association with ecological conditions. J. Plant Anim. Env.
Sci. 4: 2. 519-528.

Files

Share

How to cite

Statistics