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

Year 2017, Volume: 1 Issue: 2, 54 - 58, 30.11.2017

Armin Amanpour , Songul Kesen Hasim Kelebek Serkan Sellı

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
(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.

 

Keywords

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

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