ࡱ> Y hbjbjWW ==K]$****Pz*!vvvv) + + + + + + $:".$O 5"O YvqvYYY8v) **) YY) ) "T/**) AUTOCHTHONOUS OLIVE CULTIVARS IN ISTRIA (CROATIA) - MORPHOLOGICAL CHARACTERISTICS AND OIL QUALITY* Olivera Koprivnjak1**, Elvino `eti1, Drazen Luai2***, ordano Perauri1 1Institute for Agriculture and Tourism, Croatia 2School of Medicine, University of Rijeka, Croatia ABSTRACT The autochthonous olive cultivars, climate and soil are the main factors determining the peculiarity of olive oil of certain area. Very often, as in case of Istria, terrain configuration and age of olive groves are the main reasons for the lack of the application of intensive agriculture procedures. These circumstances allow the possibility of achieving the higher commercial value of the product by protection of the geographic origin and applying the organic cultivation. Since the fact that the agro-biologic properties of autochthonous olives of the Istria peninsula are not studied enough, the aim of this study was to characterize some of autochthonous Istrian olive cultivars based on morphological characteristics and oil quality. The results of the study point to the presence of the numerous homonyms and synonyms among the names of the olive cultivars in Istria. In spite the differences in pedoclimatic and cultivation conditions, the fatty acids composition of olive oils in Istria is very homogenous among observed cultivars. It can be very useful and significant in the protection of geographic origin. Good oil quality and relatively high amount of polyphenols can be obtained from studied olive cultivars, under the condition of rapid olive fruit processing. Sensory properties of the product allow the possibility of different olive types production according to the market demands. From all above mentioned, arises the need for further research and raising experimental cultivations of olive trees with different morphological forms of olives in Istria. Key words: olive, morphological characteristics, oil quality, Istria (Croatia) 1. INTRODUCTION The annual production of olive oil in Croatia is approximately 2500 tons. Olive cultivation is limited to the islands and relatively narrow coastal strip of the Adriatic Sea. Thanks to the climatic characteristics, Istria peninsula represents the northern border area of the olive cultivation with annual production of approximately 250 tons of olive oil. The autochthonous olive cultivars, climate and soil are the main factors of determination of authentic olive oil of certain area. Very often, as in case of Istria, terrain configuration and the age of olive groves are the main reasons for the lack of application of intensive agriculture procedures. These circumstances allow the possibility of achieving the higher commercial value of the product by protection of the geographic origin and applying the organic cultivation. However, the agro-biological characteristics of autochthonous olives in Istria still have not been studied enough (Hugues, 1999; Koprivnjak and Pribeti, 2000, pp. 211-220), as also the composition and sensory properties of their oils (Procida et al, 1994, pp. 308-312; Procida and Cichelli, 1996, pp. 33-37; Koprivnjak and Conte, 1996, pp. 317-320). On the other hand, new cultivations that have been raised in Istria during the last ten years (around 250 000 trunks) are mainly consisted of imported cultivars. It significantly changes the original collection of native cultivars that has been inherited during centuries. In the context of above mentioned, the aim of the study was to characterize some of autochthonous Istrian olive cultivars, based on morphological characteristics and oil quality and to actuate the producers of seedlings, olive farmers and olive oil producers to make contribution to the protection of the peculiarity of this product. 2. EXPERIMENTAL Samples, representing the autochthonous cultivars, consisting of at least three trunks in an olive grove, were chosen in 14 groves. They are distinguishing in pedoclimatic and agro-technical conditions with the consequence that the biomaterial was influenced by those sources of variations. Morphological properties of leaves, kernels and blossom had been determined during years 1999, 2000 and 2001, according to the methodology suggested by IOOC (International Olive Oil Council, 1997a). Oil samples were prepared of about 12 kg of hand picked olives, processed within 24 hours in pilot plant equipment composed of a hammer crusher, a mixer and a pres with inox-still nets. Milled olives had been mixed for 30 minutes at 18 2C and submitted to the maximal pressure of 3.04 104 Pa. Oil were separated from liquid phase by centrifugation at 3000 rpm/min, filtrated and stored at 0C until analysis. A hundred fruits were picked by chance from 12 kg of olives and there was determined the maturity index (Gutierez et al., 1999, pp.121-127), the percentage of olive fruits infected by olive fruit fly (Dacus oleae) and the olive fruit meat/kernel ratio. Water content was determined in the sample of 100 g of milled olive fruits by process of drying at 80C until constant weight. Oil content in dry matter was determined in about 15 g of that material according to Soxhlet method. Olive quality indicators free fatty acids, peroxide number, absorbance in UV and fatty acids composition were determined according to the EU Official Methods (European Union, 1999, pp. 6-35). Extraction of phenol compounds was performed according to the Montedoro and Cantarelli method (Montedoro and Cantarelli, 1969, pp. 115-124), while total polyphenol content determination has been determined by Gutfinger method (Gutfinger, 1981, pp. 966-968). Statistical analysis of morphological data was performed with clustering method according to Ward by application of Statistica-release 5, Statsoft statistical program package. 4. RESULTS AND DISCUSSION Due to the difficulties in identification, caused by lack of information about the properties of autochthonous olive cultivars, trunksolive samples were registered under the name given by olive producerowner of the olive grove. 21 samples were marked - 3 samples of Buza cultivars, 5 samples of Bianchera cultivars, 2 samples of Karbonera cultivars, 2 samples of Bjelica cultivars and 9 samples of other olive cultivars. Data set consisting of 17 main morphological characteristics that allowed differentiation between morphologically different olive forms was submitted to the statistical data processing. Figure 1 is showing the result of that statistical data processing where all similar samples are distributed close to each other and linked at lower level as their similarity has risen. Numeric labels of samples, match to those stated in Tables 1 and 2. At the similarity level of 75% (linkage distance = 3), there are 7 different sample groups. There can be noticed the existence of homonyms for different morphological forms (as in case of Karbonera cultivar) and synonyms for morphologically very similar forms (as in case of cultivars BuzaDomacaBuga; KarboneraBova, etc.) inside and among mentioned 7 different sample groups. Taking into consideration the source of variations and due to the differences in cultivation and soil, we can suppose that 21 samples represent 9 to 10 different olive cultivars. The results of the fruit analyses are shown in table 1. From the point of view of productivity, the most important data is the oil quantity. That is why the data in table 1 have been lay out on the basis of that parameter. There were 4 groups of samples. Group that was most abundant with oil (average of 22% in fresh olive fruit and 50.5% in dry matter) consisted of Bianchera cultivars. In the second group (19.0% of oil in fresh fruit and 41.4% in dry matter) the most representative member were the Karbonera-Vodnjan cultivar. Other samples did not showed homogeneity in oil quantity based on morphological similarity. The results of oil analyses are shown in table 2 where samples have been distributed according to the amount of polyphenols. Almost every oil quality parameter was inside the limits according to the international regulations for the virgin olive oils (International Olive Oil Council, 1997b). Free acidity was average of 0.39%, despite the high infection of olive fruit fly (table 1). It was mainly, the result of hand picking and very quick processing of olive fruits since no statistically significant positive correlation of olive fruit fly and free acidity has been established. The range of total amount of polyphenols was very large and it ranged from 230 to 690 mg/kg. The Bianchera samples were distinguished because of their high quantity of total polyphenols (>450 mg/kg). The largest number of samples was ranging in the area from 300 to 450 mg/kg. Taking into consideration data that can be found in the literature, those values are higher than usual average though it has to be emphasized that in the majority of samples existed large variations inside triennial period of research. Beside the quantity of polyphenols, fatty acids composition is the most frequently cited property of olive oil composition in terms of protection of geographic origin. Values of contents of main fatty acids were determined in the samples of autochthonous varieties and shown in table 3, where the samples are distributed against to the similarities presented at figure 1. Homogeneity of the composition is most expressive in Buza-Buga-Domaca and Bianchera groups. These two groups have recognizable fatty acids composition although in narrow margins. Palmitic acid (16:0) in Buza and Bianchera cultivars, ranges from 13.0% to 14.2% and 10.9% to 12.3% respectively. Stearic acid (18:0) ranges from 1.5% to 1.7% (Buza) and 2.9% to 3.4% (Bianchera). Oleic acid (18:1) ranges from 73.4% to 75.6% (Buza) and from 75.6% to 78.7% (Bianchera). Linoleic acid (18:2) ranges from 5.6% to 6.7% (Buza) and from 4.4% to 6.0% (Bianchera). Taken into consideration all samples of autochthonous cultivars, the conclusion would be that their fatty acids composition is very uniform, i.e. inside relatively narrow limited values despite of the different cultivars and differences in pedoclimatic and agro-technical conditions of cultivation. Table 4 is showing distribution of three groups of samples according to their olfactory and gustatory properties, sweet, harmonic and bitter and piquant oils. Such diversity gives the opportunity for production of different types of Istrian olive oils, i.e. for the preparation of optimal mixtures based on demands of the market. 4. CONCLUSIONS The results of this study point to the existence of numerous homonyms and synonyms in names of the autochthonous olive cultivars in Istria. Although, there must not be neglected the influence of different pedoclimatic and cultivation conditions, there are few samples that could be interesting because of their productivity. Despite of those sources of variations, fatty acids composition is very homogenous in studied cultivars. It can be very important for the characterization of the products when protection of geographic origin is taking place. With the quick olive fruit processing, it is possible to obtain very high quality of olive oil with relatively high amount of polyphenols. Sensory properties allow the possibility of production of different types of olive based on the market demands. From all above mentioned, the need of further research and of continuous rising of experimental cultivations with different morphological forms of Istrian olives is imposed as the general idea. BIBLIOGRAPHY European Union (1991): Regolamento 2568/91 della Commissione relativo alle caratteristiche degli oli doliva e degli oli di sansa doliva nonch ai metodi ad essi attinenti, Gazzetta Ufficiale delle Communita Europee n L 248, pp. 6-35. Frankel, E. N.; Huang, S.-W.; Kanner, J.; German, J. B. (1994): Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions, Journal of Agricultural & Food Chemistry. vol. 42 n 5, May, pp. 1054-1059. Gutfinger, T. (1981): Polyphenols in Olive Oils, Journal of American Oil Chemists Society, vol. 58, n 11, November, pp. 966-968. Gutirrez, F.; Jmenez, B.; Ruz, A.; Albi, M. A. (1999): Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved, Journal of Agricultural & Food Chemistry, vol. 47, n 1, January, pp. 121-127. Hugues, C. (1999): Elaiografia Istriana, Ceres, Zagreb. International Olive Oil Council (1997a): Metodologia per la caratterizzazione delle variet dellolivo, COI, Madrid. International Olive Oil Council (1997b): Norma commerciale applicabile allolio doliva e allolio di sansa di oliva, COI/T.15/NC n 2/Rev.6. Koprivnjak, O.; Conte, L. S. (1996): Caratteristiche della frazione idrocarburica e composizione degli acidi grassi degli oli d oliva vergini provenienti dalla zona di Pola (Croazia), Rivista Italiana delle Sostanze Grasse, vol. 73, n 6, July, pp. 317-320. Koprivnjak, O.; Pribeti, D. (2000): Autochthonous Olive Cultivars in Istria - Preliminary Results of Morphological Characteristics and Oil Quality, Proceedings of conference  Perspectives for horticulture and viticulture in the alpine region in the third millennium , Codroipo (Udine), 8-10 November 2000, pp. 211-220. Montedoro, G.; Cantarelli, C. (1969): Indagini sulle sostanze fenoliche presenti negli oli doliva, Rivista Italiana delle Sostanze Grasse, vol. 46, n 3, March, pp. 115-124. Procida, G.; Cichelli, A. (1996): Contributo alla caratterizzazione degli oli doliva prodotti in Istria, Olivae, n 62, June, pp. 33-37. Procida, G.; Gabrielli Favretto, L.; Vojnovic, D.; Solinas, M.; Zuzic, I. (1994): Gli oli doliva della penisola istriana, Industrie Alimentari, vol. 33, n 3, March, pp. 308-312. Table 1. Fruit Analysis Numerical designation Variety - localityPulp / stoneOil dry matter (%)Oil fresh fruit (%)Dacus (%)AverageStand. Dev.AverageStand. Dev.AverageStand. Dev.AverageStand. Dev.28.1. 44.1. 08.6. 23.4. 16.1.Bianchera - Sov. polje Bianchera - Barbariga Bianchera - Pore  Bianchera - Buje Bianchera - Markovac5.5 5.7 8.1 5.9 4.81.5 0.7 0.9 0.8 0.352.2 51.7 52.9 48.9 47.012.1 9.9 6.3 5.0 4.822.9 23.2 21.2 22.4 23.02.3 4.9 4.0 1.1 0.262.3 52.7 56.9 50.7 21.036.5 35.2 21.6 33.2 11.145.1. 17.1. 28.3. 25.1. 16.2. 18.2.Karbonera - Vodnjan Karbonera - Bajkini Bjelica - Sov. polje Bjelica - Baredine Bu~a - Markovac Bu~a - Gajana5.7 3.8 4.2 3.9 5.8 8.11.0 0.7 0.7 0.5 0.6 0.945.6 40.6 39.4 39.7 40.9 42.04.5 6.5 5.2 4.6 3.5 5.420.0 19.8 20.5 20.0 17.4 16.23.2 2.1 1.5 1.2 2.1 2.038.0 37.2 6.0 69.8 21.0 52.521.0 20.5 12.0 12.4 9.5 30.435.3. 29.1. 23.3. 17.3. 23.2. 07.9.}utica - Peroj Buga - Racari Bu~a - Buje Domaa - Bajkini Rosciola - Buje Rosinjola - Pore 4.4 4.4 5.1 3.9 4.1 7.11.2 0.8 1.0 0.2 1.9 0.339.8 38.6 38.4 37.1 36.2 38.17.6 7.4 10.6 3.0 8.3 10.616.4 17.3 16.6 16.7 16.7 13.83.5 1.4 4.4 1.7 0.5 2.755.5 33.7 65.1 25.9 47.0 64.124.3 26.7 32.7 14.1 5.7 16.815.1. 43.1. 28.2. 47.1.Bova - Peraurii Mora~ola - Peroj rnica - Sov. polje Rovinje~a - Vodnjan4.4 4.0 4.1 4.40.2 0.0 1.0 1.035.3 32.8 32.8 29.44.4 3.7 3.7 4.015.3 16.1 14.6 12.52.5 1.6 0.5 1.928.0 72.4 38.7 61.031.5 39.0 30.6 37.6 Table 2. Oil Analysis Numerical designationVariety - localityFree acidity (%)Peroxide number (mmol/kg)K232K270Total poliphenols (mg/kg)AverageStand. Dev.AverageStand. Dev.AverageStand. Dev.AverageStand. Dev.AverageStand. Dev.16.1. 44.1. 23.4. 17.1. 08.6.Bianchera - Markovac Bianchera - Barbariga Bianchera - Buje Karbonera - Bajkini Bianchera - Pore 0.22 0.34 0.27 0.26 0.500.04 0.06 0.07 0.09 0.192.1 2.8 2.8 3.2 3.81.9 1.5 1.5 2.5 1.01.82 1.81 1.77 1.93 1.750.19 0.17 0.09 0.12 0.130.17 0.16 0.15 0.13 0.150.05 0.02 0.01 0.01 0.05692.8 690.4 641.3 491.3 489.2170.6 258.3 89.7 215.5 221.216.2. 35.3. 15.1. 23.3. 17.3. 47.1. 45.1. 28.1. 07.9. 28.3. 29.1. 28.2.Bu~a - Markovac }utica - Peroj Bova - Peraurii Bu~a - Buje Domaa - Bajkini Rovinje~a - Vodnjan Karbonera - Vodnjan Bianchera - Sov. polje Rosinjola - Pore  Bjelica - Sov. polje Buga - Racari rnica - Sov. polje0.31 0.34 0.28 0.32 0.26 0.56 0.49 0.34 0.55 0.33 0.29 0.230.15 0.17 0.21 0.16 0.14 0.36 0.26 0.08 0.23 0.11 0.10 0.102.8 3.6 2.8 3.4 2.6 5.1 3.0 3.1 4.5 4.7 3.0 3.01.5 1.2 1.5 0.8 1.7 1.8 1.1 1.2 0.0 1.2 1.4 1.21.85 1.80 1.89 1.91 1.78 2.10 1.68 1.65 1.79 1.83 1.77 1.780.19 0.12 0.24 0.28 0.06 0.36 0.10 0.05 0.28 0.09 0.10 0.150.15 0.16 0.14 0.15 0.14 0.18 0.12 0.13 0.13 0.14 0.13 0.130.06 0.04 0.03 0.04 0.04 0.06 0.01 0.02 0.03 0.03 0.03 0.03442.5 429.0 416.0 372.7 356.8 339.5 333.6 329.9 321.8 321.0 315.7 301.2184.0 68.2 239.3 89.6 140.3 278.0 132.9 93.3 70.1 151.2 131.6 108.825.1. 43.1. 23.2. 18.2.Bjelica - Baredine Mora~ola - Peroj Rosciola - Buje Bu~a - Gajana0.54 1.01 0.38 0.300.23 0.42 0.16 0.155.1 6.4 4.4 2.41.6 1.1 0.6 1.21.84 2.23 1.73 1.590.24 0.27 0.14 0.160.17 0.20 0.14 0.130.03 0.03 0.04 0.05299.0 287.7 282.0 234.0154.7 81.3 95.0 65.1 Table 3. Fatty Acids Composition Numerical designationVariety - localityFatty Acids Composition (%)16:0stand. dev.18:0stand. dev.18:1stand. dev.18:2stand. dev.U / S*28.2. 18.2. rnica - Sov. Polje Bu~a - Gajana13.3 12.30.7 1.21.7 1.80.2 0.174.4 71.81.5 1.66.4 10.70.7 0.85.4 5.829.1. 17.3. 23.3. 16.2.Buga - Racari Domaa - Bjakini Bu~a Buje Bu~a - Markovac13.6 13.3 13.8 14.10.4 0.4 0.4 0.51.6 1.5 1.6 1.60.1 0.2 0.1 0.074.2 75.2 75.1 74.10.9 0.6 0.8 1.26.5 6.0 5.6 5.90.3 0.2 0.1 0.75.3 5.5 5.2 5.117.1. 15.1.Karbonera - Bajkini Bova - Peraurii13.9 14.20.2 0.92.1 2.10.1 0.073.1 71.81.8 1.47.2 8.01.5 0.55.0 4.943.1.Mora~ola - Peroj13.40.61.60.070.91.210.80.65.528.3. 25.1. 35.3. 23.2.Bjelica - Sov. poje Bjelica - Baredine }utica - Peroj Rosciola - Buje11.5 11.7 12.6 13.50.2 0.5 0.4 1.42.3 2.0 2.0 1.80.0 0.2 0.1 0.477.0 76.9 76.6 75.10.1 0.8 1.4 1.86.6 6.4 5.9 6.20.0 0.3 1.1 0.06.1 6.1 5.6 5.323.4. 28.1. 16.1. 44.1. 08.6.Bianchera - Buje Bianchera - Sov. polje Bianchera - Markovac Bianchera - Barbariga Bianchera - Pore 11.1 11.3 11.2 11.9 12.40.3 0.5 0.3 0.7 0.63.1 2.8 3.2 3.3 3.30.1 0.2 0.3 0.1 0.178.2 77.8 78.4 76.5 75.00.7 0.9 0.5 1.4 0.64.9 5.1 4.3 5.5 6.20.5 0.5 0.2 0.8 0.35.9 5.9 5.7 5.4 5.245.1. 47.1. 07.9.Karbonera - Vodnjan Rovinje~a - Vodnjan Rosinjola - Pore 13.9 13.2 12.30.2 1.5 0.21.7 2.1 2.00.1 0.2 0.172.4 73.3 77.10.8 4.5 1.19.2 8.0 5.50.7 2.5 0.65.2 5.3 5.8Average12.81.22.20.675.02.56.71.95.4* unsaturated / saturated fatty acids ratio Table 4. Sensorial characteristics of olive oils Sweet oilsHarmonious oilsBitter and piquant oils16.2. Bu~a  Markovac 17.3. Domaa  Bajkini 18.2. Bu~a  Gajana 23.3. Bu~a  Buje 25.1. Bjelica  Baredine 28.2. rnica  Sovinjsko polje 29.1. Buga  Racari 43.1. Mora~ola - Peroj07.9. Rosinjola  Pore  15.1. Bova  Peraurii 17.1. Karbonera  Bajkini 23.2. Rosciola  Buje 35.3. }utica  Peroj 45.1. Karbonera  Vodnjan08.6. Bianchera  Pore  16.1. Bianchera  Markovac 23.4. Bianchera  Buje 28.1. Bianchera  Sovinjsko polje 44.1. Bianchera  Barbariga Figure 1. Cluster analysis  diagram for 21 cases and 17 variables  ** C. Huges 8, 52440 Pore , Croatia; e-mail: olivera@iptpo.hr *** Brae Branchetta 20, 51000 Rijeka, Croatia; e-mail: lusicd@mamed.medri.hr  EMBED STATISTICAGraph  .06Z\`bI J  "g /6" ?!O!Q!_!P"Q"##H$Q$$¼¼¼¼¼ 6CJmH CJmH  6CJmH B*CJCJ 5CJmH  0JCJmH  CJH*mH CJmH mH  5CJmH  0J5mH 5mH J^` I J $$$^` I J ]^JK-.! " P"Q"$$ ) )--////.///333!3"34444q5r56666O7P77799"<#<<<]=^=>>>>`]^JK-.! 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