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The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol

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The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Journal of Oleo Science Copyright ©2019 by Japan Oil Chemists’ Society doi : 10.5650/jos.ess18251 J. Oleo Sci. 68, (4) 307-310 (2019) The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils Mehmet Musa Özcan1, Fahad Al Juhaimi2, Nurhan Uslu1, Kashif Ghafoor2＊, Isam A. Mohamed Ahmed2, and Elfadil E. Babiker2 1 Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, TURKEY 2 Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, SAUDI ARABIA Abstract: In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Çilli (68.53%), Söbüaşı (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Çilli, Çöpaşı, Söbüaşı were similar to those of Ayvalık and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was α-tocopherol (18.22-36.02 mg/100g). The highest α- and γ- tocopherols were observed in olive oils of Söbüaşı variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil. Key words: olive, varieties, cold press, oil, fatty acids, tocopherols, GC, HPLC 1 INTRODUCTION hypertension, several cancer types and also has significant Olea europaea is one of the most important and wide- influence on lipid metabolism, some age-related processes spread fruit trees in the Mediterranean basin. Virgin olive and chronic inflammatory disorders6）. The physicochemical oil is a quite valuble oil extracted from olives using cold properties of virgin olive oil can show differences according press, which is the best practise for minimizing the loss of to climate, geographic area, variety, maturity level and ag- bioactive constituents1－4）. The major component of olive ricultural practices（irrigation, fertilization）7）. This study oil is triacylglycerols, which form by esterification of fatty focused on determining the effect of local olive varieties on acids and glycerol and also comprise more than 98％ of fatty acid composition and tocopherol content of cold press total compounds, phytochemicals are significant minor virgin olive oil. components of olive oil2）. This chemical composition ensures that olive oil is beneficial for health and has nutri- tional value3）. Oils belonged to local olive varieties of the Mediterranean area have drawn attention because of physi- 2 MATERIAL AND METHODS cochemical properties, stability and fatty acid composi- 2.1 Materials tion4）. The high contents of phenolic compounds, monoun- The olive samples belonged to Ayvalık, Gemlik, Domat, saturated fatty acid, especially oleic acid, and α-tocopherol Çilli, Çöpaşı and Söbüaşı varieties were harvested from amounts of virgin olive oil protect the oil to oxidation5）. Mersin（Mut）in Turkey in December 2018. Olives were The high content of oleic acid is responsible for regulation brought to the laboratory in plastic crates and foreign of the low density lipoprotein and high density lipoprotein matters as leaves and stones, etc. were cleaned. ratios1）. In addition, virgin olive oil protects against athero- sclerosis, obesity, metabolic syndrome, type II diabetes, ＊Correspondence to: Kashif Ghafoor, Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, SAUDI ARABIA E-mail: [email protected] Accepted January 9, 2019 (received for review December 18, 2018) Journal of Oleo Science ISSN 1345-8957 print / ISSN 1347-3352 online http://www.jstage.jst.go.jp/browse/jos/ http://mc.manusriptcentral.com/jjocs 307 M. M. Özcan, F. A. Juhaimi, N. Uslu et al. 2.2 Methods 1）. The highest oleic acid content was determined in olive 2.2.1 Extraction of virgin olive oil oil belonged to Çilli variety（68.53％）, followed by Ayvalık Olive fruits were pressed using cold press and centri- variety（67.50％）and Domat variety（67.09％）. The essen- fuged to obtain the olive oil. tial fatty acids such as linoleic（17.93％）and linolenic 2.2.2 Fatty acid composition （0.62％）acids were in maximum level for olive oil extract- Olive oils were esterificated according to ISO-55098） ed from Söbüaşı variety. Additionally, olive oil of Gemlik method with some modifications. Fatty acid methyl esters variety（19.47％）had higher palmitic acid amount than of samples were analyzed gas chromatography（Shimadzu other oils. It was observed ststistically significant differenc- GC-2010）equipped with flame-ionization detector（FID） es among fatty acid compositions of olive oils depending on and capillary column（Tecnocroma TR-CN100, 60 m×0.25 varieties（p＜0.05）. Dag et al.12）reported that the main mm, film thickness: 0.20 μm）. The temperature of injection fatty acids of olive oils were oleic acid（61.93％ for Domat block and detector was 260℃. Mobile phase was nitrogen variety and 71.13％ for Gemlik variety）, palmitic acid with 1.51 ml/min flow rate. Total flow rate was 80 ml/min （15.66％ for Domat variety and 13.42％ for Gemlik variety） and split rate was also 1/40. Column temperature was pro- and linoleic acid（15.27％ for Domat variety and 8.83％ for grammed 120℃ for 5 minutes and increased 240℃ at 4℃/ Gemlik variety）. According to a study of Xiang et al.1）, min and held 25 minutes at 240℃9）. oleic, linoleic and palmitic acid contents were 66.09％, 2.2.3 Tocopherol content 13.41％ and 12.69％ for Barnea olive oil; 65.66％, 10.29％ Tocopherol content was performed according to Spika et and 13.40％ for Coratina olive oil; 74.03％, 5.37％ and al.10）. HPLC analyses of tocopherols were determined using 13.23％ for Koreniki olive oil; 60.94％, 9.23％ and 14.24％ Shimadzu-HPLC equipped with PDA detector and LiChro- for Manzanilla olive oil, respectively. Dıraman13）informed CART Silica 60（4.6×250 mm, 5 μm; Merck, Darmstadt, that oleic acid contents of Memecik, Uslu, Domat, Ayvalık, Germany）column. The flow rate of the mobile phase was Çelebi, Memeli, Erkence, Gemlik, Çakır, İzmir sofralık, 0.9 mL/min and the injection volume was 20 μL. Çekişte, Çilli olive oils were found as 77.12％, 75.34％, 70.16％, 76.93％, 65.95％, 79.50％, 71.87％, 74.84％, 2.3 Statistical Analysis 75.95％, 78.18％, 82.10％ and 75.30％, while the highest All analytical measurements were carried out in tripli- linoleic acid and the lowest palmitic acid contents were cate. The obtained data were analyzed using analysis of 17.98％ in Çelebi olive oil and 9.55％ in Çilli olive oil. Fatty variance. The results were expressed as means±standard acid contents were found different from the values report- deviation of independent olive oil samples11）. ed in literature and these variations can be attributed to differences in plant varieties. The tocopherol contents of virgin olive oils extracted from different varieties of olives are presented in Table 2. 3 RESULTS AND DISCUSSION The tocopherol contents of the oilive oils varied depending The fatty acid composition of virgin olive oils extracted on varieties. α-Tocopherol, ranged from 18.22 to 36.02 from different varieties of olives are presented in Table 1. mg/100 g, was the major isomer in all of the olive oils, fol- The major fatty acids of olive oils were oleic, linoleic and lowed by γ-tocopherol（1.99-8.12 mg/100 g）. The olive oil of palmitic acids, which ranged from 62.49 to 68.53％; from Söbüaşı variety（36.02 mg/100 g）was a significant source of 8.30 to 17.93％; from 14.39 to 19.47％, respectively（Fig. α-tocopherol as compared to other varieties. The highest Table 1 Fatty acid composition and tocopherol contents of virgin olive oils. Fatty acids (%) Ayvalık Domat Gemlik Çilli Çöpaşı Söbüaşı Palmitic 15.77±0.04*c 14.39±0.08d 19.47±0.34a 18.01±0.20b 15.35±0.06c 14.47±0.34d Stearic 2.04±0.01e** 2.63±0.01a 2.15±0.01d 2.18±0.01c 2.34±0.00b 2.16±0.02d Oleic 67.50±0.00b 67.09±0.03b 66.96±0.25c 68.53±0.18a 66.81±0.05c 62.49±0.25d Linoleic 11.41±0.01c 12.28±0.02b 8.49±0.04d 8.30±0.03d 12.24±0.01b 17.93±0.07a Arachidic 0.33±0.01c 0.41±0.01a 0.28±0.01e 0.32±0.00cd 0.31±0.00d 0.34±0.01b Linolenic 0.42±0.00e 0.50±0.00b 0.37±0.00f 0.45±0.00d 0.48±0.00c 0.62±0.00a Behenic 0.09±0.00c 0.11±0.00a 0.07±0.00d 0.09±0.00c 0.09±0.00c 0.10±0.00b Arachidonic 0.42±0.02c 0.81±0.02a 0.40±0.00de 0.46±0.01b 0.41±0.01d 0.26±0.00f * The data show mean (n = 3) ± standard deviation. ** The different letters in the same column show statistically significant differences according to the Tukey test (p < 0.05). 308 J. Oleo Sci. 68, (4) 307-310 (2019) Cold Pressed Virgin Olive Oils with literature values made on tocopherol contents of several olive oils12, 16, 17）.
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