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.
|Titolo:||Monitoring of the fatty acid compositions of some olive oils|
|Data di pubblicazione:||2015|
|Tipologia:||1.1 Articolo in rivista|