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The Effect of Boron Application on Chemical Characterization and Volatile Compounds of Virgin Olive Oil of Ayvalik Olive Cultivar
Author(s) -
Toker Cem,
Yavuz Namik
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2703-7
Subject(s) - oleic acid , chemistry , olive oil , linoleic acid , cultivar , hexanal , phenol , food science , fatty acid , boron , linolenic acid , olea , olive leaf , composition (language) , horticulture , organic chemistry , biology , biochemistry , linguistics , philosophy
Abstract In this study, the Ayvalik olive variety, an important and widely grown olive variety in Turkey, was chosen. A month prior to blooming and 2 months prior to harvesting in 2011 and 2012, three different concentrations of boron (100, 150 and 250 ppm) were applied to the olive leaves with or without boron deficiencies. After the application, quality criteria, fatty acid composition, total phenol contents and major volatile compounds of olive oil that was obtained from the harvested olives were investigated. Boron application to the olive trees with boron deficiencies has improved both the amount and the olive oil quality. Experimental results show the significance of boron for olive farming. Application of boron in 150 ppm led to a better olive oil quality by improving fatty acid composition [oleic acid (76.03 %), linoleic acid (9.68 %), linolenic acid (0.56 %), monounsaturated fatty acid (77.24 %)], total phenol content (422.94 ppm) and major volatile compounds [ E ‐2‐hexenal (43.12 ppm), hexanal (3.02 ppm), Z ‐3‐hexenol (1.13 ppm)] in both harvest seasons (2011–2012) and in both olive orchards with or without boron deficiencies.