Determination of Fatty Acid Content

Abstract

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)
This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC-BY) which permits commercial use, including reproduction, adaptation, and distribution of the article provided the original author and source are credited. Published by United Scientific Group

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