Evalution of fatty acid compositions and physicochemical quality parameters of ancient and recent olive (Olea europaea L.) oil varieties of Southeast Anatolia

Abstract

Upper Mesopotamia is known to be the homeland of olive, spanning over Mardin, Hatay, Kilis and the western shores of Syria and Palestine. Having earliest habitation in the Southeastern Anatolia region, olive lies down along the Western Anatolia. The goal of the present study is to evaluate the fatty acid compositions of the olive oils obtained from the olive trees which are the kinds of Kilis yağlık (KY), Halhalı (H), Gemlik-Kilis (GK), and Gemlik-Gemlik (GG). While GG variety has the lowest total saturated fatty acids (SFAs), KY, GK and H varieties show similarity in respect to the total SFAs levels, and these have the higher SFAs levels. While GG variety has the lowest total SFAs and polyunsaturated fatty acids (PUFAs), KY contains the highest total SFAs and PUFAs. While mean docosahexaenoic acid (DHA) values in KY and GK varieties are minor levels, it is found below the detection limit of GC-FID method for all of H and GG samples.

Keywords

• Olive oil,fatty acid composition,genotype,physicochemical quality parameters.

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