Determination of Fatty Acid Composition and Olive Oil Quality Parameters of the Gemlik Olive Variety Grown in Adiyaman

Abstract

Adıyaman province has a climate and soil structure that is extremely favorable for olive cultivation due to its ecological characteristics. The climate of Adıyaman Province is generally characterized by dry and hot summers and mild and rainy winters in the south, and dry and cool summers and rainy and cold winters in the north. For this reason, Adıyaman Province serves as a bridge between the Eastern Anatolia and Mediterranean regions. The average annual rainfall is around 715.1 mm. According to 2024 TÜİK data, the area planted with table olive varieties in Adıyaman is 11,186 decares, while the area planted with oil olive varieties is 31,269 decares. The annual production of table olives in the province is 2,237 tons, while the production of oil olives is 5,101 tons. Adıyaman produces approximately 5% of Türkiye's table olive production and approximately 20% of Türkiye's oil olive production. The dominant olive variety grown for oil in Adıyaman is Gemlik. Olive oils produced in Adıyaman are distinguished from other olive oils by their unique aroma, color, and chemical properties. For this reason, the olive oils produced in the province are candidates for geographical indication as “Adıyaman Olive Oil.” In this study, the sensory characteristics, fatty acid composition, and other quality parameters of oils obtained from the Gemlik olive variety grown in Adıyaman province were examined. It was determined that Adıyaman olive oil had a fruitiness score of 4.4±0.2, a bitterness score of 2.6±0.1, and a pungency score of 3.8±0.1, and that there were no sensory characteristics indicating low quality or deterioration in the oil. Additionally, the free fatty acid content of the examined olive oils was found to be 0.49±0.01%, the refractive index was 1.4683, peroxide content of 8.8±0.3 meq/kg, and UV-specific absorbance of K232=1.952, K270=0.1615, and ΔK=0.003. On the other hand, a total of 11 different fatty acids, including oleic acid, palmitic acid, and linoleic acid, were detected in the olive oils. In the olive oils examined, the oleic acid content was found to be 73.81 ± 0.19%, the palmitic acid content was 13.32 ± 0.52%, and the linoleic acid content was 6.41 ± 0.85%.