Monitoring of the fatty acid compositions of some olive oils

The major fatty acids of olive oils were oleic, palmitic and linoleic acids. Oleic acid is the main monounsaturated fatty acid (from 60.81%; Ayvalık cv to 68.98%; Sarıulak cv). Linolenic acid (from 0.70%; Gemlik cv to 0.90%; Uslu cv) was found to be the lowest in all the variety of oils; while-palmitoleic acid and oleic acid contents in the oil samples changed between 0.93% to 1.05% and between 60.81% to 68.98% respectively. Omega-6 contents of olive oils were found ranging 94.42 μg/mg to 161.63 μg/mg. Omega-3 contents were found at low levels (8.05 μg/mg to 9.60 μg/mg). According to statistical analysis, fatty acid compositional differences among the oils studied were significant, indicating a varietal effect on olive oil quality.