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Scientia Silvae Sinicae ›› 2010, Vol. 46 ›› Issue (8): 91-100.doi: 10.11707/j.1001-7488.20100814

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Analysis of the Oil Content and its Fatty Acid Composition of Fruits for Introduced Olive Cultivars in Sichuan Province

Zhu Wanze1;Fan Jianrong1;Peng Jianguo2;Yang Hongbin3;Yang Bennian4;He Mingbo5   

  1. 1.Institute of Mountain Hazards and Environment, Chinese Academy of Sciences Chengdu 610041; 2.Forestry Institute of Dazhou City of Sichuan Province Dazhou 635000; 3.Forestry Bureau of Liangshan Prefecture of Sichuan Province Xichang 615000; 4.Forestry Bureau of Xichang City of Sichuan Province Xichang 615000; 5.Olive Institute of Guangyuan City of Sichuan Province Guangyuan 628000
  • Received:2009-03-19 Revised:2009-07-19 Online:2010-08-25 Published:2010-08-25

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Abstract:

The oil content and fatty acid composition of the fruits of 70 introduced olive cultivars in Kaijiang County, Guangyuan city and Xichang city of Sichuan Province were measured, and the correlation between the meteorological factors and the oil content and fatty acid composition were analyzed in this study. The results showed that the average fresh fruit oil content of all introduced olive cultivars in Xichang, Kaijiang and Guangyuan was 15.73%～23.75%, and 12.44%～23.37% and 10.62%～21.97%, respectively. The oil content in Xichang was similar with that in Mediterranean Sea, while the content in Kaijiang and Guangyuan was lower than that in Mediterranean Sea. The olive oil fatty acid was mainly composed of palmitic, stearic, oleic, linoleic, linolenic and palmitoleic acid accounting for 99% of total fat. There was slightly lower average content of saturated fatty acids in Xichang (16.59%) than in Kaijiang (17.27%) and Guangyuan (17.09%), but its unsaturated fatty acids (83.06%) were slightly higher than in Kaijiang (81.97%) and Guangyuan (82.87%). Based on the oil content of fruits and fatty acid composition, the 23 olive cultivars with higher oil quality in Kaijiang, and 10 in Guangyuan and 5 in Xichang were selected by using the Hierarchical Cluster Analysis. There was positive correlation between the oil content of olive fruit and annual average temperature, average temperature in January, accumulative temperature over 10 ℃ and annual sunlight time in the Leccino and Frantouo cultivar, but negative correlation between the oil content and average temperature in July, annual average relative humidity, and annual average precipitation. Annual average temperature and Accumulative temperature over 10 ℃ mainly affected the accumulation of unsaturated fatty acids. Average temperature in January, average temperature in July and annual average relative humidity had a positive effect on the content of saturated fatty acids, but annual sunlight time showed a negative effect.

Key words: Olea europea, cultivar, oil content of fruit, fatty acid composition, meteorological factors