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Characterization of Turkish Extra Virgin Olive Oils According to Fatty Acid Profile

In this study, a Mobile Olive Oil Processing Unit (Jul Oliomio 500-2GV, Italy) was designed and used for the production of extra virgin olive oil (EVOO) cold pressed under optimal conditions. The local olive varieties Beylik, Rabbit Ytireği, Uslu and Saurani found in Antalya, Manisa and Hatay provinces of Turkey were examined.

Doç. Dr. Mücahit Taha Özkaya
Olive Academy

EVOO was stored before and after paper filtering. In general, no significant changes in fatty acid composition were observed during 60 days of storage. There was no detectable effect of Decontamination and there was significant difference between EVOOs from different varieties. The results of this study have shown that the fatty acid profile of EVOOs is a good method for classifying Turkish olive oil. Beylik and Rabbit Meat have a higher oleic acid content than other varieties. Saurani EVOO had the highest content of palmitic and stearic acids. The highest amount of linoleic acid was found in EVOO Uslu (Manisa) with 12.06-12.09%. The highest amount of linolenic acid (0.85%) was found in Saurani (Hatay) and the lowest concentration of linolenic acid (0.49%) was found in Rabbit Ytiregi (Antalya). Beylik (Antalya) was found in extra virgin olives at a rate of 0.5%, while this amount increased after filtration (0.59%). Uslu (Manisa) contained 0.7% linolenic acid. Olive oil samples are classified as EVOO according to the regulations of the International Olive Council (IOC). The levels of linolenic acid in Turkish extra virgin olive oil samples are below the maximum value (0.9%) stipulated by the Turkish Food Codex. As might be expected, oleic acid (C18:1) was the most abundant fatty acid (70.56-68.64%),


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