This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of different doses of gamma irradiation treatments (0, 1, 2 and 3 kGy) and various storage periods (0, 6, 12, 24 and 36 months) on fatty acid (FA) content. As a result, the composition of FAs was determined as palmitic acid (C16:0) (13.11%); palmitoleic acid (C16:1) (0.90%); stearic acid (C18:0) (3.08%); oleic acid (C18:1) (71.37%); linoleic acid (C18:2) (10.31%) and linolenic acid (C18:3) (1.22%), in order of relative abundance. Gamma irradiation significantly increased (p<0.01) the saturated fatty acid (SFA) and decreased (p<0.01) the unsaturated fatty acids (USFA). These results indicated that the USFA/SFA ratio of the virgin olive oil was markedly decreased by irradiation at 1, 2 and 3 kGy. Long storage has a significant (p<0.05) effect in SFAs and USFAs in both irradiated and non-irradiated olive oil samples.
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Citation: Al-Bachir M, Koudsi Y. 2019. Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage. J Food Chem Nanotechnol 5(3)
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