The effects of altitude difference on quality of Gemlik variety olive and olive oil

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-08 DOI:10.1016/j.jfca.2025.108436

Yiğit İnce , Nizam Mustafa Nizamlıoğlu , Hasan Hüseyin Kara , Fatma Nur Arslan

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Abstract

The effect of altitude on the physical and chemical properties of the Gemlik olive and olive oil variety, obtained from 36 different orchards and different altitudes in the Mut District of Mersin Province during the 2019 harvest year, has been investigated. The increase in altitude of olive cultivation resulted in higher values of the ripening index, moisture, total phenol and oil yield of olives, with values of 1.09–7.90, 37.48 %-56.22 %, 101.44±1.95 % - 343.21±3.84 % and 28.67 %-51.12 %, respectively. The antioxidant activity values of olive oil samples at different altitudes were found to be between 4.194±0.20 % −11.619±0.50 %. In olive oils, the values of free acidity, peroxide, linoleic acid, and palmitoleic acid were determined to be in the ranges of 0.41 %-2.23 %, 1.13–14.30 meqO₂/kg, 4.09 %-14.26 %, and 0.08 %-0.13 %, respectively, showing a decrease with increasing altitude of the cultivation area, while the value of oleic acid (65.10 %-73.58 %) increased with altitude. The highest value in the α-tocopherol and α-, β-, γ-, and δ-tocotrienol content was detected in olive oils derived from olives cultivated at altitudes of 700–800 m. Triacylglycerol levels did not significantly differ in olive oils obtained from olives cultivated at different altitudes.

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海拔差异对Gemlik品种橄榄及橄榄油品质的影响

研究了海拔对2019年收获年Mersin省Mut地区36个不同果园和不同海拔高度的Gemlik橄榄和橄榄油品种物理和化学特性的影响。随着栽培海拔的升高，橄榄的成熟指数、水分、总酚和出油率分别为1.09 ~ 7.90、37.48 % ~ 56.22 %、101.44±1.95 % ~ 343.21±3.84 %和28.67 % ~ 51.12 %。不同海拔地区橄榄油样品的抗氧化活性值在4.194±0.20 % ~ 11.619±0.50 %之间。橄榄油的游离酸度、过氧化物、亚油酸和棕榈油酸值分别为0.41 % ~ 2.23 %、1.13 ~ 14.30 meqO₂/kg、4.09 % ~ 14.26 %和0.08 % ~ 0.13 %，随海拔的升高而降低，而油酸值（65.10 % ~ 73.58 %）随海拔的升高而升高。α-生育酚和α-、β-、γ-和δ-生育三烯醇含量在海拔700 ~ 800 m的橄榄中最高。从不同海拔地区种植的橄榄中获得的橄榄油中，甘油三酯的含量没有显著差异。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.