Characteristics of Nizip Yağlık Olive Variety, Fatty Acid Composition and Some Quality Parameters of Olive Oil

Olive oil, one of the fundamental components of the traditional Mediterranean diet, has garnered increasing scientific interest in recent years due to its positive health effects, antioxidant capacity, and characteristic chemical composition. This review study aims to comprehensively examine the morphological and agricultural characteristics of the Nizip Yağlık olive variety, which is specific to the Nizip district of Gaziantep, as well as the fatty acid profile and basic quality parameters (free acidity, peroxide value, UV absorbance values: K232 and K270) of the olive oil obtained from this variety. The Nizip Yağlık variety is a type of olive that has high adaptability to arid climate conditions, is resistant to cold, and is self-fertile. This variety, which can be propagated by cuttings in April, shows low grafting success on other olive rootstocks but has moderate resistance to diseases. Having medium-sized fruits, the Nizip Yağlık olive has a high flesh-to-pit ratio. Additionally, it stands out with its low moisture content and high oil yield. When examining the fatty acid profile of the olive oil obtained from the Nizip Yağlık variety, it is observed that it contains medium-low levels of oleic acid, high levels of palmitic acid, and balanced proportions of linoleic and linolenic acids. In addition, minor components such as arachidic acid in trace amounts have also been detected. The fatty acid composition is influenced by many factors such as environmental conditions, agricultural practices, genetic structure, fruit ripeness, harvest time, transportation and storage processes, and processing conditions. In the literature, it is stated that more research is needed on the determination of the authenticity of Turkish olive oils, the effects of cultivation conditions on product quality, and especially the detection of adulteration. In this context, the necessity of interdisciplinary studies in preserving the chemical identity of the olive oil belonging to the Nizip Yağlık variety, developing sustainable production strategies, and creating quality policies is emphasized.