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Journals / Current Perspectives on Medicinal and Aromatic Plants / 2021 / Volume: 4 Issue: 2

Harvesting time substantially affects the squalene content in olive oils of Gemlik and Kilis Yaglik varietes

Hakan Çetinkaya(KİLİS 7 ARALIK ÜNİVERSİTESİ)0000-0002-0074-2077
İbrahim Samet Gökçen(KİLİS 7 ARALIK ÜNİVERSİTESİ)0000-0002-1857-7911
Pages
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Publication Date
2021-12-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In olive oil, squalen content decreased first then increased by the fruit maturation.Therefore, harvest time effected biochemical content of oil by the fruit ripening stages.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Olive (Olea europaea L.) is a significant crop especially in Mediterranean countries.
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Key Findings & Data:In terms of its cultivated year, in the high yield year, an increase in squalen content was observed.
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Conclusion & Impact:In olive oil, squalen content decreased first then increased by the fruit maturation.Therefore, harvest time effected biochemical content of oil by the fruit ripening stages.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Olea europaea L. · olive oil · squalen

Abstract

Olive (Olea europaea L.) is a significant crop especially in Mediterranean countries. In Turkey olives and olive oil have a major agricultural importance Olives and olive oil have been used not only nutrient and as a flavor enhancer in Mediterranean dishes, but also a medicine because of having essential roles for human health. the pharmaceutical value and uses are related to biochemical content and compounds. Mainly four chemical sources: mono-unsatured fatty acids, polyphenols, carotenoids and squalene are functional bioactives in olive oil particularly for pharmaceutical affects. The present study was designed to examine changes of squalene contents of olive oil gained Kilis Yağlık and Gemlik olive cultivars’ fruits harvested in tree different time along the two years. Squalene content in olive oils varied according to harvest time, cultivar and cultivation year. Accordingly, the variety affected the squalen content, in Gemlik cultivar squalene was more than Kilis Yaglık cultivar. In terms of its cultivated year, in the high yield year, an increase in squalen content was observed. In olive oil, squalen content decreased first then increased by the fruit maturation.Therefore, harvest time effected biochemical content of oil by the fruit ripening stages.

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Cite This Article

Çetinkaya, H., Gökçen, İ. S. (2021). Harvesting time substantially affects the squalene content in olive oils of Gemlik and Kilis Yaglik varietes. Current Perspectives on Medicinal and Aromatic Plants, Volume: 4 Issue: 2. https://doi.org/10.38093/cupmap.1031125

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