Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

Yıl 2017, Cilt: 1 Sayı: 2, 54 - 58, 30.11.2017

Armin Amanpour Songul Kesen Hasim Kelebek Serkan Sellı

Öz

In this test, fatty acid composition of olive
oil obtained from Iranian Phishomi olive cultivar grown in the northern part of
country, Gilan province, was determined using a gas chromatography fitted with
a flame ionization detector. A total of 12 fatty acids entailing myristic,
palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic,
arachidic, linolenic, gadoleic and behenic acids were detected. From them,
oleic acid was the most prevailing fatty acid, representing the highest content
(63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid
(14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acids
detected in trace amounts. Fatty acid composition might vary between olive oils
obtained from different cultivars. However, our finding was agreed to the range
of those disclosed by the International Olive Oil Council and Codex
Alimentarius with elevated resemblance. Apart from fatty acid compositions,
percentage of saturated fatty acids (17.48 %), monounsaturated fatty acids
(64.82 %), polyunsaturated fatty acids (17.71 %) and the ratios of PUFA to SFA
(3.66 %) and oleic to linoleic acids (3.76 %) were also evaluated in oils.
Oleic to linoleic acid ratio in studied oils was similar to Greek Throumbolia
(2.91–3.19 %) oil.

 

Anahtar Kelimeler

Extra-virgin olive oil, Fatty acids composition, Phishomi olive variety

Kaynakça

• Amanpour, A., Kelebek, H., Kesen, S., & Selli, S. (2016). Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry. Journal of the American Oil Chemists’ Society, 93(12), 1595–1603.
• Benito, M., Oria, R., & Sánchez-Gimeno, A. C. (2010). Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain). Food Science and Technology International, 16(6), 523–530.
• Cerretani, L., Bendini, A., Caro, A. Del, Piga, A., Vacca, V., Caboni, M. F., & Gallina Toschi, T. (2006). Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. European Food Research and Technology, 222(3–4), 354–361.
• Codex Alimentarius Commission. (2003). Standard for olive oils and olive pomace oils.
• Hashempour, A., Ghazvini, R. F., Bakhshi, D., Aliakbar, A., Papachatzis, A., & Kalorizou, H. (2010). Characterization of Virgin Olive Oils ( Olea Europaea L.) from Three Main Iranian Cultivars, “Zard”, “Roghani” and “Mari” in Kazeroon Region. Biotechnology & Biotechnological Equipment, 24(4), 2080–2084.
• Homapour, M., Ghavami, M., Piravi-Vanak, Z., & Hosseini, S. E. (2014). Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions. Grasas Y Aceites, 65(4), 43.
• IOOC. (2001). Trade standard applying to olive oil and olive pomace oil.
• Kelebek, H., Kesen, S., & Selli, S. (2015). Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. International Journal of Food Properties, 18(10), 2231–2245.
• Kharazi, S. H., Kenari, R. E., Amiri, Z. R., & Azizkhani, M. (2012). Characterization of Iranian virgin olive oil from the Roodbar region: A study on Zard, Mari and Phishomi. Journal of the American Oil Chemists’ Society, 89(7), 1241–1247.
• Luna, G., & Aparicio, R. (2002). Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol, 104, 614–627.
• Mraicha, F., Ksantini, M., Zouch, O., Ayadi, M., Sayadi, S., & Bouaziz, M. (2010). Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food and Chemical Toxicology, 48(11), 3235–3241.
• Vekiari, S. A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., & Arapoglou, D. (2010). Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece. Grasas Y Aceites, 61(3), 221–231.