Determination of Fatty Acid,Tocopherol Sterol Contents and 1,2- and 1,3-Diacylglycerols in Four Different Virgin Olive Oil

Oils of 4 samples of olive cultivars (Edremit, Gemlik, Domat and Sar?ulak) from different locations in Turkey were characterized with regard to the composition of fatty acids, tocopherols, and sterols as well as 1,2- and 1,3-diacylglycerols. The dominating fatty acid of all varieties was oleic acid with ranged between 61.09% to 72.78%. The oils were rich in ?-tocopherols (0.56 to 20.29%). The concentration of total sterols ranged from 1200.80 mg/ Kg to 2762.94 mg/Kg. The oils showed remarkably high contents of ?-sitosterol (between 71.4 and 87.32 mg/Kg). 1,2- and 1,3-diacylglycerols in olive oils changed between 27.5% to 49.2 and 50.8% to 72.5%, respectively. While 1,2- diacylglycerols of four different virgin olive oil is found at the levels between 27.5% (Domat) to 49.2% (Edremit), 1,3-diacylglycerols of four different virgin olive oil was determined between 50.8% (Edremit) to 72.5% (Domat).

[1]  T. Itoh,et al.  Sterol composition of 19 vegetable oils , 1973, Journal of the American Oil Chemists' Society.

[2]  E. Fedeli.  Lipids of olives. , 1977, Progress in the chemistry of fats and other lipids.

[3]  P. Markakis,et al.  Olive oil: a review. , 1987, Advances in food research.

[4]  N. Andrikopoulos,et al.  The tocopherol content of greek olive oils , 1989 .

[5]  A. Cimato.  Effect of agronomic factors on virgin olive oil quality. , 1990 .

[6]  Marion Balz,et al.  Trennung von Tocopherolen und Tocotrienolen durch HPLC , 1992 .

[7]  T. Léonardis,et al.  Diacylglycerols in the evaluation of virgin olive oil quality , 1994 .

[8]  W. Neff,et al.  Effect of saline irrigation water on olive oil composition , 1994 .

[9]  A. Ranalli,et al.  A new olive ripening index and quality of product , 1997 .

[10]  F. Visioli,et al.  The effect of minor constituents of olive oil on cardiovascular disease: new findings. , 2009, Nutrition reviews.

[11]  S. S. Allam,et al.  Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability , 2001 .

[12]  J. Giacometti,et al.  Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia , 2001 .

[13]  G. mo Dugo,et al.  Characterization of Sicilian virgin olive oils. Note X. A comparison between Cerasuola and Nocellara del Belice Un noventa por ciento de los olivos de la cuenca mediterránea son destinados a la producción de aceite. Dentro de un amplio es varieties , 2004 .

[14]  H. Fiebig,et al.  Isomeric diacylglycerols – Determination of 1,2- and 1,3-diacylglycerols in virgin olive oil , 2006 .

[15]  T. Gutfinger,et al.  Studies of unsaponifiables in several vegetable oils , 1974, Lipids.

[16]  Faouzi Sakouhi,et al.  α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing. , 2008, Food chemistry.

[17]  M. Özcan,et al.  Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey , 2009, International journal of food sciences and nutrition.