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

Year 2018, Volume: 2 Issue: 2, 76 - 88, 28.12.2018

Halim Avci , Yılmaz Uğur , Selim Erdoğan

https://doi.org/10.32571/ijct.455519

Cited By: 1

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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