Comparative Study of Fatty acids profile in some Mediterranean Virgin Olive Oils using Gas Chromatography
*Corresponding Author E-mail: firstname.lastname@example.org
Virgin olive oil represents the main fat source of the diet in the Mediterranean countries where the production of olive oil is concentrated. It has an important role in cardiovascular disease protection, because of its high bioactive components. The healthful effects are attributed to olive oil's high unsaturated fatty acids content which greatly varies in quantity according to the impact of geographic origin. This research aims to characterize local Syrian olive oils by determining their fatty acid composition, and compare the results with fatty acid composition in olive oil samples obtained from some exterior regions of the Mediterranean basin which are famous for olive cultivation. Twelve olive oil samples produced in four agricultural areas (coastal region, northern region, interior region, and southern region), available in local Syrian market were analyzed for its fatty acid composition by GC-MS, and the results were compared with fatty acid composition of six samples from several exterior regions (Lebanon, Spain, and Greece). All the values of the fatty acid compositions are in compliance with the regulations of the International Olive Oil Council (IOC) and Codex Alimentarius. Among the evaluated oils the highest percentages of total saturated fatty acids were found in the Spanish samples and the southern Syrian oil samples that showed above of (18%) of saturated fatty acids, The highest percentage of MUFA and MUFA/PUFA index were found in the Greek oil sample up to(82%) and (29.09) respectively. Also, the results showed that the highest percentage of Linoleic acid (omega 6) was found in the southern Syrian oil samples up to (14%). In addition, the northern Syrian samples, in the same way the Greek oil samples showed the highest total unsaturated fatty acids percentages up to(85%), the highest Oleic acid percentages up to (80%), which makes them the most suitable for consumption.
Virgin Olive Oil, IOC, saturated fatty acids, unsaturated fatty acids, Oleic acid, GC-MS.