The comparison of oil biochemical compositions of three olive cultivars (Olea europaea L.) in different regions of Golestan province

Subject Areas : Genetic

Esmaeil Seifi ¹ , Arezoo Jalali ² , Somayyeh Ebraheimnia ³ , Hossein Fereidooni ⁴

1 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 - Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 - Research Center of Agricultural Sciences and Natural Resources of Golestan province, Gorgan, Iran

Received: 2016-09-10 Accepted : 2016-11-29 Published : 2016-09-22

Keywords: Olive oil, Olea europaea, Free fatty acids, Peroxide, Physicochemical traits,

Abstract :

Olive has a suitable oil, which shows excellent nutritional values. Due to our country's huge need to edible oil and the high quality of olive oil, developing the area under cultivation of olive is an important aim of Iran's agricultural programs. In this study, three cultivars including Mission, Koroneiki and Zard from three regions in Golestan province (Varsan, Ganareh and Minoodasht) were studied in terms of quantity and quality of the oil. Results showed that there were some significant differences among various regions and cultivars. Mission in Varsan and Koroneiki in Minoodasht had the highest and lowest fruit weight, respectively. Cultivars Mission and Zard in Ganareh and Mission in Varsan had the highest percentage of dry matter in fruits. The highest percentages of oil in dry and fresh weights were observed in cultivars Koroneiki and Zard in Ganareh, respectively, though they were not significantly different from the other treatments. In term of oil physicochemical traits, cultivar Mission in Ganareh showed the lowest free fatty acids. Cultivar Koroneiki Minoodasht had the lowest K232 value; while, it had the highest amount of total chlorophyll and carotenoid. The oil produced in Varsan region had the lowest and highest amount of peroxide and K270 value, respectively. In general, the results showed that cultivar Koroneiki is suitable to produce in all three regions of Varsan, Ganareh and Minoodasht.

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