Improving the Functionality of Olive Oil by Cross BreedingYasin Ozdemir1*, Nesrin Aktepe Tangu1 and Hakan Yavas2
- *Corresponding Author:
- Yasin Ozdemir
Ataturk Central Horticultural Research Institute
E-mail: [email protected]
Received date: June 24, 2016; Accepted date: July 05, 2016; Published date: July 10, 2016
Citation: Ozdemir Y, Tangu NA, Yavas H (2016) Improving the Functionality of Olive Oil by Cross Breeding. Global J Technol Optim 7: 196. doi: 10.4172/2229-8711.1000196
Copyright: © 2016 Ozdemir Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.