Determination of the Effects of Putrescine Applications on Olive Oil Quality Characteristics in Selected Olive Cultivars
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, cilt.54, sa.2, ss.15200, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 54 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.15835/nbha54215200
- Dergi Adı: Notulae Botanicae Horti Agrobotanici Cluj-Napoca
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), East & Central Europe Database (ProQuest), Natural Science Collection (ProQuest), Biological Science Database (ProQuest)
- Sayfa Sayıları: ss.15200
- Anahtar Kelimeler: fatty acid composition, HPLC, olive oil, putrescine, quality
- Çukurova Üniversitesi Adresli: Evet
Özet
The quality of olive oil is primarily influenced by cultivar, climate, soil conditions, fruit health, and processing methods. This study aimed to investigate the effects of exogenous putrescine applications on the chemical composition and quality attributes of olive oil in two cultivars: ‘Gemlik’ and ‘Kozan Yerli’. For this purpose, two different applications were made to olive trees by spraying at doses of 8 and 16 ppm. Analyses were conducted to determine free fatty acidity, fatty acid composition (by GC), biophenolic profile (by HPLC), and total phenolic content. Oleic acid was identified as the predominant fatty acid (67.45%), followed by palmitic (18.92%) and linoleic acids (16.78%). Remarkably, linoleic acid content in ‘Kozan Yerli’ nearly doubled in response to 8 ppm (13.90%) and 16 ppm (16.78%) putrescine treatments compared to the control (8.73%). Putrescine treatment reduced tyrosol content in both cultivars. Conversely, the highest levels of caffeic acid were observed in the 16 ppm treatment in ‘Gemlik’ (10.30 mg kg-1) and the 8 ppm treatment in ‘Kozan Yerli’ (66.72 mg kg-1). The findings suggest that ‘Gemlik’ cultivar may possess naturally higher endogenous putrescine levels, while the ‘Kozan Yerli’ cultivar may require further investigation in this context. These results highlight the importance of examining both intrinsic and exogenously applied putrescine in different olive cultivars to better understand its role in olive oil quality and composition.