Determination of Fatty Acid,Tocopherol Sterol Contents and 1,2- and 1,3-Diacylglycerols in Four Different Virgin Olive Oil
- *Corresponding Author:
- Dr. M M Özcan
University of Selcuk, Faculty of Agriculture
Department of Food Engineering, 42079 Konya, Turkey
E-mail: [email protected]
Received Date: July 29, 2011; Accepted Date: August 30, 2011; Published Date:September 03, 2011
Citation: MATTHÄUS B, ÖZCAN MM (2011) Determination of Fatty Acid, Tocopherol, Sterol Contents and 1,2- and 1,3-Diacylglycerols in Four Different Virgin Olive Oil. J Food Process Technol 2:117. doi: 10.4172/2157-7110.1000117
Copyright: © 2011 MATTHÄUS B, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Oils of 4 samples of olive cultivars (Edremit, Gemlik, Domat and Sar?ulak) from different locations in Turkey were characterized with regard to the composition of fatty acids, tocopherols, and sterols as well as 1,2- and 1,3-diacylglycerols. The dominating fatty acid of all varieties was oleic acid with ranged between 61.09% to 72.78%. The oils were rich in ?-tocopherols (0.56 to 20.29%). The concentration of total sterols ranged from 1200.80 mg/ Kg to 2762.94 mg/Kg. The oils showed remarkably high contents of ?-sitosterol (between 71.4 and 87.32 mg/Kg). 1,2- and 1,3-diacylglycerols in olive oils changed between 27.5% to 49.2 and 50.8% to 72.5%, respectively. While 1,2- diacylglycerols of four different virgin olive oil is found at the levels between 27.5% (Domat) to 49.2% (Edremit), 1,3-diacylglycerols of four different virgin olive oil was determined between 50.8% (Edremit) to 72.5% (Domat).