Analytical characteristics of Turkish olive oil produced during the period 1966-1969

Abstract

In accordance with the recommendations of the International Olive Oil Council, the olive oil producing area in Turkey was divided into 84 sections. Nearly 1000 samples of oil were collected during pressing from the 84 sections over 3 seasons. Identification and quality characteristics of virgin olive oil were studied. Results are presented as 77 histograms. Range and average values were for palmitic acid 8.32 to 19.90, 14.12, palmitoleic acid 0.15 to 3.25, 0.99, stearic acid 1.41 to 4.32, 2.65, oleic acid 61.00 to 81.09, 71.53, linoleic acid 3.20 to 17.25, 9.11, linolenic acid 0.09 to 1.94, 0.76, and arachidonic acid 0.03 to 1.83, 0.42. Twenty-eight histograms show fatty acid composition, 24 show physical and chemical characteristics, 20 spectrophotometric data and 5 free fatty acid levels.