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

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Eurasian Journal of Food Science and Technology
Volume:1 Issue:2
Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

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

Authors : Asghar AMANPOUR, Songul KESEN, Hasim KELEBEK, Serkan SELLI

Pages : 54-58

View : 49 | Download : 13

Publication Date : 2017-11-30

Article Type : Research Paper

Abstract :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 insert ignore into journalissuearticles values(63.65 %); in the sample, followed by linoleic acid insert ignore into journalissuearticles values(16.93 %);, palmitic acid insert ignore into journalissuearticles values(14.14 %); and stearic acid insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(17.48 %);, monounsaturated fatty acids insert ignore into journalissuearticles values(64.82 %);, polyunsaturated fatty acids insert ignore into journalissuearticles values(17.71 %); and the ratios of PUFA to SFA insert ignore into journalissuearticles values(3.66 %); and oleic to linoleic acids insert ignore into journalissuearticles values(3.76 %); were also evaluated in oils. Oleic to linoleic acid ratio in studied oils was similar to Greek Throumbolia insert ignore into journalissuearticles values(2.91–3.19 %); oil.
Keywords : Extra virgin olive oil, Fatty acids composition, Phishomi olive variety

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