Fatty acid and phenolic profiles of olive (Olea europaea L.) oils harvested from the Gemlik olive tree and the ground

Abstract

In this study, the olive fruits of the selected olive trees were collected directly from the tree and from the ground. The fatty acid composition and phenolic compounds of olive oils harvested from the Gemlik olive tree and the ground were examined. It was observed that oleic acid, palmitic acid and linoleic acid were identified as the main fatty acids in two type of olive oils. In the samples of olive oil, oleic acid content was determined as 64.37% and 64.55% in A type and B type olive oils, respectively. Phenolic compounds in olive oils obtained from Gemlik olive varieties picked up from tree and ground were evaluated by HPLC. A total of 12 phenolic compounds were identified in these olive oils, which include tyrosol, 4-Hydroxybenzoic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, taxifolin, oleuropein, cinnamic acid, rutin and luteolin. It was determined that oleuropein content 10.83 mg/kg in A type olive oil and 12.67 mg/kg in B type olive oil. Oleuropein is the dominant phenolic compound in both olive oils. It was observed olives harvesting from the tree and the ground does not change the major components of the fatty acid composition and phenolics profiles of Gemlik variety olive oils.