テクノロジーと最適化のグローバル ジャーナル

Improving the Functionality of Olive Oil by Cross Breeding

Abstract

Yasin Ozdemir, Nesrin Aktepe Tangu and Hakan Yavas

This research is aimed to generate olive oils with increased functional properties and nutrient content. In this research, oils of 5 cultivar candidates were used as material. Maturation index of their fruits and alpha tocopherol and total phenol content and total antioxidant activities of their oils were evaluated. Results of this study showed that it is possible to develop and register new olive varieties which have olive oils with improved functional properties by cross breeding. LT001 and LT011 could be advised to enrich diet and for the preparation of functional food.