Yiğit İnce , Nizam Mustafa Nizamlıoğlu , Hasan Hüseyin Kara , Fatma Nur Arslan
{"title":"海拔差异对Gemlik品种橄榄及橄榄油品质的影响","authors":"Yiğit İnce , Nizam Mustafa Nizamlıoğlu , Hasan Hüseyin Kara , Fatma Nur Arslan","doi":"10.1016/j.jfca.2025.108436","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"148 ","pages":"Article 108436"},"PeriodicalIF":4.6000,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effects of altitude difference on quality of Gemlik variety olive and olive oil\",\"authors\":\"Yiğit İnce , Nizam Mustafa Nizamlıoğlu , Hasan Hüseyin Kara , Fatma Nur Arslan\",\"doi\":\"10.1016/j.jfca.2025.108436\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":\"148 \",\"pages\":\"Article 108436\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2025-10-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157525012529\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157525012529","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The effects of altitude difference on quality of Gemlik variety olive and olive oil
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.
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.