Asghar AMANPOUR, Songul KESEN, Hasim KELEBEK, Serkan SELLI

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

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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