Determination of Fatty Acid Content in Irradiated and Non-Irradiated Syrian Olive Oil During Storage

olive
Mahfouz Al-Bachir and Y. Koudsi

 

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.

Published on: July 05, 2019
doi: 10.17756/jfcn.2019-070
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): 43-48.
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