Original research article
Influence of Olive Cultivar on Oil Attributes in the Arid Region of Qom, Iran
2015, 80 (3) p. 173-179
Maisa Asheri, Mohammad Mehdi Sharifani, Ahad Yamchi, Ghaffar Kiani, Maziar Ahmadi Golsefidi, Mehdi Hosseini-Mazinani
Abstract
Olive cultivation has economic and health implications. The quality of harvested oil is affected by the type of cultivar and the climate in which the trees are cultivated. This study was carried out to determine quality indices (peroxide value, K232, and K270), fatty acid composition, and pigment profiles in some cultivars grown in an arid region in central Iran. These are cultivated in completely different climatic conditions than the major olive growing areas of Iran. The results have illustrated that there are significant differences between the cultivars in oil quality, pigments content, and fatty acid composition. Oil quality of all studied cultivars falls within the established ranges for extra virgin olive oil. Oleic acid levels of the ‘Beledy’ and ‘Leccino’ cultivars are below the International Olive Council (IOC) established limit. Oils of the ‘Mari’, ‘Koroneiki’, and ‘Mission’ cultivars had the highest monounsaturated fatty acids (MUFA) content. However, polyunsaturated fatty acid (PUFA) content for Mission oil was considerably higher than ‘Koroneiki’ and ‘Mari’ oils. The ratio of MUFA/PUFA for ‘Mari’ and ‘Koroneiki’ was higher among all the cultivars studied. Furthermore, these two cultivars presented higher oleic/linoleic acid ratio and lower Cox values. Based on our findings, ‘Mari’ and ‘Koroneiki’ are among the best performing cultivars for producing olive oil in intensely hot and arid regions.
Keywords
arid region, cultivars, fatty acids, quality indices, virgin olive oil
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