Evaluating the Fatty Acid, Sterol and Erythrodiol+Uvaol Contents of Turkish Olive Oil under Different Maturity Index and Storage Conditions with Chemometric Approaches

Authors : Oya Köseoğlu, Mustafa Kemal Ünal, Didar Sevim, Durmuş Özdemir

Pages : 48-64

Doi:10.51532/meyve.1652745

View : 66 | Download : 91

Publication Date : 2025-07-09

Article Type : Research Paper

Abstract :The objective of this study was to utilize unsupervised classification and clustering techniques, such as hierarchical (HCA) and principal component analyses (PCA), to assess the impact of maturity index and storage conditions on the composition of fatty acids, sterols, and erythrodiol+uvaol in Ayvalık and Memecik Turkish extra virgin olive oils. For a period of 15 months, the oils were maintained at ambient temperature, under daylight conditions, and in darkness within two transparent glass bottles. The chemometric analysis yielded the revelation that both Memecik and Ayvalık could be classified into two distinct subgroups. The findings indicated that oleic, behenic, arachidic, gadoleic, and MUFA (Monounsaturated Fatty Acid) acids were pivotal in distinguishing the initial harvest year for both oils. The second year\\\'s characterization process involved the analysis of palmitic, palmitoleic, heptadecanoic, heptadecenoic, trans fatty acids, SFA (Saturated Fatty Acids), and MUFA in the Ayvalık olive oil; and miristic, linolenic, and PUFA (Polyunsaturated Fatty Acids) in the Memecik olive oil. The results of the PCA indicate that Memecik oils contain β-sitosterol, stigmasterol, cholesterol, clerosterol, brassicasterol, and erythrodiol+uvaol, while Ayvalık oils contain campestanol, sitosterol, campestanol, Δ7-avenasterol, Δ5-avenasterol, total sterol, Δ5-7 stigmastadienol, and total β-sitosterol.
Keywords : PCA, HCA, sterol, yağ asidi, depolama koşulları

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