Some Quality Characteristics of Olive Oil from Gemlik Variety Grown in Bucak District of Burdur Province, Türkiye

Authors : Şükran Kuleaşan, Derya Solak, Hande Özcan

Pages : 284-290

Doi:10.24323/akademik-gida.1852529

View : 134 | Download : 344

Publication Date : 2025-12-31

Article Type : Research Paper

Abstract :In this study, some quality characteristics of olive oil produced from cv. Gemlik olives grown in the Bucak district of Burdur province (Türkiye) were determined, and they were compared with the limits required by the Turkish Food Codex Communiqué on Olive Oil and Olive-Pomace Oil (Communiqué No. 2017/26) and with the literature reported for olive oils from the same cultivar grown nationwide. For olive oil samples from ripe harvest fruits using a two-phase decanter system, the fatty acid profile, free fatty acidity, peroxide value, specific extinction coefficients under UV light (K232, K270), stigmastadiene content, sterol composition, total phenolic content, and DPPH radical scavenging activity were determined. Except for the Δ-7-stigmastenol content, all values complied with the criteria required for virgin olive oil as defined by the Communiqué. The free fatty acidity value, oleic acid content, palmitic acid content, and peroxide value of olive oil were 1.14%, 70.86%, 13.81%, and 9.02 meqO2/kg, respectively. The K232 and K270 values oils were 1.63, and 0.10, respectively. The total sterol content of oil was 1442.5 mg/kg, with total β-sitosterol accounting for 94.8% of sterols. The total phenolic content of oil was 226.64 mg GAE/kg (gallic acid equivalents), and the DPPH radical scavenging activity was 83.53% (1.094 mM TE/kg, Trolox® equivalents). The Δ-7-stigmastenol content of olive oil was determined as 0.6%. The Δ-7-stigmastenol content in olive oil is an adulteration marker, but it could exceed the maximum limit of 0.5% imposed by the Turkish Food Codex under seasonal conditions characterized by low relative humidity and elevated temperatures as reported in previous studies, and considering the ongoing trend of global warming, the likelihood of observing similar seasonal conditions has been increasing. Therefore, further research could be recommended to elucidate how global warming and drought might impact the amounts and compositions of minor constituents other than sterols in olive oil for reassessing the regulatory limits.
Keywords : Gemlik, Zeytinyağı, Kalite, Burdur, Bucak

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