SavedAdd your journal

Journals / Current Perspectives on Medicinal and Aromatic Plants / 2026 / Volume: 9

Chemical Characterization, Fatty Acid Profile, and Phenolic Content of Wild Olive (Olea europaea L. var. oleaster) Oils from İslahiye Region

İslahiye Bölgesi Yabani Zeytin (Olea europaea L. var. oleaster) Yağlarının Kimyasal Karakterizasyonu, Yağ Asidi Profili ve Fenolik Madde İçeriği

Hatice Gözel(KILIS 7 ARALIK UNIVERSITY)0000-0003-1895-4446
Mürüvvet Ilgın(KAHRAMANMARAŞ SÜTÇÜ İMAM ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ)0000-0003-0777-3674
Pages
—
Publication Date
2026-10-24
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

These results highlight the significant genetic potential of İslahiye oleaster populations for high-quality oil production and functional food applications

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study evaluated the physicochemical characteristics, fatty acid composition, and total phenolic content of wild olive (Olea europaea L. subsp. europaea var. oleaster) genotypes naturally growing in the İslahiye district of Gaziantep, Türkiye.
📊
Key Findings & Data:The total oil content of İslahiye wild olive genotypes ranged from 3.84% to 30.27%, with genotype 27İ-14 exhibiting the highest oil yield.
💡
Conclusion & Impact:These results highlight the significant genetic potential of İslahiye oleaster populations for high-quality oil production and functional food applications
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Wild olive · Olea europaea var. oleaster · İslahiye

Abstract

This study evaluated the physicochemical characteristics, fatty acid composition, and total phenolic content of wild olive (Olea europaea L. subsp. europaea var. oleaster) genotypes naturally growing in the İslahiye district of Gaziantep, Türkiye. The total oil content of İslahiye wild olive genotypes ranged from 3.84% to 30.27%, with genotype 27İ-14 exhibiting the highest oil yield. Free fatty acidity values varied between 0.16% and 5.69% (as oleic acid), with 19 genotypes complying with the Extra Virgin Olive Oil (EVOO) standard threshold (<0.8%). Fatty acid profiles demonstrated oleic acid (C18:1) as the predominant fatty acid (48.63%–80.56%), followed by palmitic acid (C16:0) (8.83%–22.65%), linoleic acid (C18:2) (4.26%–29.50%), and stearic acid (C18:0) (1.90%–4.91%). Total SFA, MUFA, and PUFA contents ranged between 12.75%–25.92%, 50.02%–81.82%, and 5.34%–30.72%, respectively. High bio-accessibility of phenolic compounds was recorded, with total phenolic content ranging from 178.75 to 668.00 mg CAE/100 g, peaked in genotype 27İ-13. These results highlight the significant genetic potential of İslahiye oleaster populations for high-quality oil production and functional food applications

Özet

Bu çalışmada, Türkiye'nin Gaziantep ili İslahiye ilçesinde doğal olarak yetişen yabani zeytin (Olea europaea L. subsp. europaea var. sylvestris) genotiplerinin fizikokimyasal özellikleri, yağ asidi bileşimi ve toplam fenolik madde içeriği değerlendirilmiştir. İslahiye yabani zeytin genotiplerinin toplam yağ oranı %3,84 ile %30,27 arasında değişmiş olup, en yüksek yağ verimini 27İ-14 genotipi sergilemiştir. Serbest yağ asitliği değerleri (oleik asit cinsinden) %0,16 ile %5,69 arasında varyasyon göstermiş ve 19 genotip Sızma Zeytinyağı (EVOO) standart eşiği olan <%0,8 limitine uygunluk sağlamıştır. Yağ asidi profili analizleri, oleik asidin (C18:1) baskın yağ asidi olduğunu (%48,63–%80,56) ortaya koymuş; bunu palmitik asit (C16:0) (%8,83–%22,65), linoleik asit (C18:2) (%4,26–%29,50) ve stearik asit (C18:0) (%1,90–%4,91) takip etmiştir. Toplam SFA, MUFA ve PUFA içerikleri sırasıyla %12,75–%25,92, %50,02–%81,82 ve %5,34–%30,72 arasında gerçekleşmiştir. Toplam fenolik madde içeriği 178,75 ile 668,00 mg CAE/100 g arasında değişerek en yüksek seviyeye 27İ-13 genotipinde ulaşmıştır. Bu sonuçlar, İslahiye yabani zeytin popülasyonlarının yüksek kaliteli yağ üretimi ve fonksiyonel gıda uygulamaları için taşıdığı önemli genetik potansiyeli vurgulamaktadır.

🔖

Cite This Article

Gözel, H., Ilgın, M. (2026). Chemical Characterization, Fatty Acid Profile, and Phenolic Content of Wild Olive (Olea europaea L. var. oleaster) Oils from İslahiye Region. Current Perspectives on Medicinal and Aromatic Plants, Volume: 9. https://doi.org/10.38093/cupmap.2041086

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (40)

  1. Ahmad, N., Zuo, Y., Lu, X., Anwar, F., & Hameed, S. (2016). Characterization of free and conjugated phenolic compounds in fruits of selected wild plants. Food chemistry, 190, 80-89. http://dx.doi.org/10.1016/j.foodchem. 2015.05.077
  2. Anonim, 1973. Yemeklik Zeytinyağı, Muayene Metodları, TS 342, Türk Standartları, Ankara.
  3. Anonim. (2014). Turkish Food Codex Regulation on Olive Oil and Olive-Pomace Oil (Tebliğ No: 2014/53). Ministry of Agriculture and Forestry, Ankara, Türkiye.
  4. Anonim. (2017). Turkish Food Codex Olive Oil and Olive-Pomace Oil Communiqué (Tebliğ No: 2017/15). Ministry of Agriculture and Forestry, Ankara, Türkiye.
  5. Arslan, D., Karabekir, Y., & Schreiner, M. (2013). Variation of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area. Food Research International, 54(2), 1897–1906. http://dx.doi.org/10.1016/j.foodres.2013.06.016
  6. Augustinos, A. A., Mamuris, Z., Stratikopoulos, E. E., D’Amelio, S., Zacharopoulou, A., & Mathiopoulos, K. D. (2005). Microsatellite analysis of olive fly populations in the Mediterranean indicates a westward expansion of the species. Genetica, 125(2), 231-241. https://doi.org/10.1007/s10709-005-8692-y
  7. Baccouri, B., Rajhi, I., Theresa, S., Najjar, Y., Mohamed, S. N., & Willenberg, I. (2022). The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS. European Food Research and Technology, 248(11), 2809-2823. https://doi.org/10.1007/s00217-022-04091-y
  8. Baldoni, L., Tosti, N., Ricciolini, C., Belaj, A., Arcioni, S., Pannelli, G., Germana, M.A., Mulas, M. & Porcedde, A. (2006). Genetic structure of wild and cultivated olives in the Central Med. Basin. Annals of Botany, 98(5), 935–942. https://doi.org/10.1093/aob/mcl178
  9. Belarbi, M., Bendimerad, S., Sour, S., Soualem, Z., Baghdad, C., Hmimed, S., Chemat, F. &Visioli, F. (2011). Oleaster oil positively modulates plasma lipids in humans. J. Agric. Food Chem. 59 (16): 8667–8669. https://doi.org/10.1021/ jf201865z
  10. Djelloul, M. C. E. B., Amrani, S. M., Rovellini, P., & Chenoune, R. (2020). Phenolic compounds and fatty acids content of some West Algerian olive oils. Comunicata Scientiae, 11, e3247-e3247. https://doi.org/10.14295/CS.v11i0.3247
  11. Boucheffa, S., Tamendjari, A., Sanchez‐Gimeno, A. C., Rovellini, P., Venturini, S., Di Rienzo, V., Miazzi, M.M. & Montemurro, C. (2019). Diversity assessment of Algerian wild and cultivated olives (Olea europeae L.) by molecular, morphological, and chemical traits. European Journal of Lipid Science and Technology, 121(1), 1800302. https://doi.org/10.1002/ejlt.201800302
  12. Demirag, O., & Bozdogan Konuskan, D. (2021). Quality properties, fatty acid and sterol compositions of East Mediterranean region olive oils. Journal of Oleo Science, 70(1), 51–58. https://doi.org/10.5650/jos.ess20179 13. El Riachy, M., Priego‐Capote, F., Leon, L., Rallo, L., & Luque de Castro, M. D. (2011). Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors. European Journal of Lipid Science and Technology, 113(6), 692-707.
  13. Gagour, J., El Ghailassi, K., Ibourki, M., Sakar, E. H., & Gharby, S. (2024). Physicochemical traits of olive fruit and oil from eight Moroccan wild olive (Olea europaea L. Subsp. Oleaster) populations. Biocatalysis and Agricultural Biotechnology, 56, 103021. https://doi.org/10.1016/j.bcab.2024.103021
  14. Gargouri, B., Ammar, S., Zribi, A., Mansour, A. B., & Bouaziz, M. (2013). Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils. Acta physiologiae plantarum, 35(9), 2801-2812.
  15. Gözel, H. (2018). Wild Olive (Olea europaea L. spp. Oleaster) Selection in Islahiye and Hassa Region (Ph.D. dissertation). Kahramanmaraş Sütçü İmam University, Graduate School of Natural and Applied Sciences, Kahramanmaraş, Türkiye.
  16. Green, P. S. (2002). A revision of Olea L. (Oleaceae). Kew Bulletin, 57(1), 91–140.
  17. Gündoğdu, M. A., & Şeker, M. (2012). Bazı yabancı kökenli zeytin çeşitlerinden elde edilen zeytinyağlarının yağ asidi bileşiminin olgunlaşma süresince değişimi. Zeytin Bilimi, 3(1), 19-28.
  18. Hakan, M. (2017). Wild olive (Olea europaea L. ssp. oleaster) selection in Ayvacik region. (Ph.D. disseration). Ege University, Graduate School of Natural and Applied Sciences, İzmir, Türkiye.
  19. Hrncirik, K., & Fritsche, S. (2004). Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European journal of lipid science and technology, 106(8), 540-549. https://doi.org/10.1002/ejlt.200400942
  20. Ilyasoglu, H., Ozcelik, B., Van Hoed, V., & Verhe, R. (2010). Characterization of Aegean olive oils by their minor compounds. Journal of the American Oil Chemists' Society, 87(6), 627-636. https://doi.org/10.1007/s11746-009-1538-5
  21. IOC (International Olive Council). (2017a). Method of Determination of Free Fatty Acids, Cold Method (COI/T.20/Doc. No 34). IOC, Madrid, Spain.
  22. IOC (International Olive Council). (2025). Trade Standard Applying to Olive Oils and Olive-Pomace Oils (COI/T.15/NC No 3/Rev. 19). IOC, Madrid, Spain.
  23. Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J. M., Barba, F. J.,. & Simal-Gandara, J. (2020). Bioactive compounds and quality of extra virgin olive oil. Foods, 9(8), 1014. https://doi.org/10.3390/foods9081014
  24. León L, de la Rosa R, Velasco L and Belaj A (2018) Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition. Front. Plant Sci. 9:232. https://doi.org/10.3389/fpls.2018.00232
  25. Ocakoğlu, D., Tokatli, F., Ozen, B., & Korel, F. (2009). Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry, 113(2), 401-410.
  26. Sakar, E. Ç. (2009). Selection Breeding and Molecular Characterization of Olives (Olea europaea L.) in Adıyaman, Mardin, Şanlıurfa and Şırnak Provinces (Ph.D. dissertation). Ankara University, Graduate School of Natural and Applied Sciences, Ankara, Türkiye.
  27. Sakar, E., Ünver, H., Ulaș, M., & Ercİșlİ, S. (2017). Morphological and pomological properties and fatty acid composition of olive genetic resources in Șırnak province. Harran Tarım ve Gıda Bilimleri Dergisi 21(3): 299-308
  28. Serrano, A., De la Rosa, R., Sánchez-Ortiz, A., Cano, J., Pérez, A. G., Sanz, C.,. & León, L. (2021). Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression. LWT, 136, 110257.
  29. Sevim, D., Tuncay, O., & Koseoglu, O. (2013). The effect of olive leaf addition on antioxidant content and antioxidant activity of “Memecik” olive oils at two maturity stages. Journal of the American Oil Chemists' Society, 90(9), 1359-1369.
  30. Sevim, D., Kadiroğlu, P., Köseoğlu, O., Uyanik, E. B., Telli Karaman, H., Yaman, Ş.,. & Altunoğlu, Y. (2026). Olive Treasures: Unveiling Fruit and Oil Characteristics of Aegean Region Varieties in Turkish Germplasm Bank. Journal of the American Oil Chemists' Society, 103(4), 277-290. https://doi.org/10.1002/aocs.70043
  31. Toplu, C., Tunç, Y., Khadivi, A., & Mishra, D. S. (2025). Integrative chemometrics, multivariate, and artificial neural network-based modeling of fruit quality, fatty acid composition, and biochemical traits in olive (Olea europaea L.) cultivars. LWT, 118750. https://doi.org/10.1016/j.lwt.2025.118750
  32. TSE (Turkish Standards Institution). (2010). TS EN ISO 660: Animal and vegetable fats and oils - Determination of acid value and acidity. TSE, Ankara, Türkiye.
  33. Unver, T., Wu, Z., Sterck, L., Turktas, M., Lohaus, R., Li, Z.,. & Van de Peer, Y. (2017). Genome of wild olive and the evolution of oil biosynthesis. Proceedings of the National Academy of Sciences, 114(44), E9413-E9422.
  34. Uylaşer, V., & Yıldız, G. (2014). The importance of olive and olive oil in human nutrition and health. Journal of Agricultural Faculty of Uludağ University, 28(1), 75–86.
  35. Wani, T. A., Masoodi, F. A., & Banat, F. (2026). Conventional and cryogenic freezing of olives: Effect of short-and long-term storage of olives on varietal oil quality. Applied Food Research, 102382. https://doi.org/10.1016/j.afres.2026. 102382
  36. Zohary, D., & Spiegel-Roy, P. (1975). Beginnings of fruit growing in the Old World. Science, 187(4174), 319–327
  37. Jimenez-Lopez, C., Carpena, M., Lourenço-Lopes, C., Gallardo-Gomez, M., Lorenzo, J. M., Barba, F. J.,. & Simal-Gandara, J. (2020). Bioactive compounds and quality of extra virgin olive oil. Foods, 9(8), 1014. https://doi.org/10.3390/foods9081014
  38. Serrano, A., De la Rosa, R., Sánchez-Ortiz, A., Cano, J., Pérez, A. G., Sanz, C.,. & León, L. (2021). Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression. LWT, 136, 110257.
  39. Sevim, D., Kadiroğlu, P., Köseoğlu, O., Uyanik, E. B., Telli Karaman, H., Yaman, Ş.,. & Altunoğlu, Y. (2026). Olive Treasures: Unveiling Fruit and Oil Characteristics of Aegean Region Varieties in Turkish Germplasm Bank. Journal of the American Oil Chemists' Society, 103(4), 277-290. https://doi.org/10.1002/aocs.70043
  40. Unver, T., Wu, Z., Sterck, L., Turktas, M., Lohaus, R., Li, Z.,. & Van de Peer, Y. (2017). Genome of wild olive and the evolution of oil biosynthesis. Proceedings of the National Academy of Sciences, 114(44), E9413-E9422.