Determination of Total Olive Oil and Cis-Trans Fatty Acids Composition of Şırnak Province Olive Genotypes at Southeastern Anatolia

Olive plants, throughout history, have formed the basis of the civilizations in the Mediterranean region and in researches; the gene center is expressed Southeastern Anatolia region as homeland of olives [1]. In recent years, willingness to live healthier and longer, countries plays a decisive role in the nutrition policy. Areas where olive trees grow is effective for obtaining good quality olive oil. Fat quantity and fat quality which obtained from olive may differ by region. Therefore, increasing the efficiency in the olive oil sector at the international level, regional characterization of Turkish olive and olive oil are important. This research was run on the olives which selected as promising as a result of the selection operation 34 types, common in the population Şırnak, and olive oil contents and fatty acid composition were determined. As a result of research in the province of Şırnak genotype total oil were determined between from 2.0 % to 8.8%. The composition of fatty acids were determined as palmitic acid from 10.34% to 20.92%, stearic acid 2.25% to 3.91% ; oleic acid 49.33 % to 67.96 %, linoleic acid 7.52% to 31.51% and linolenic acid 0.63% to 2.72 %, respectively.