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

Mahfouz AlBachir | Zendy; Y. Koudsi | Zendy

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

Author(s) -

Mahfouz AlBachir,

Y. Koudsi

Publication year - 2019

Publication title -

journal of food chemistry and nanotechnology

Language(s) - English

Resource type - Journals

ISSN - 2471-4291

DOI - 10.17756/jfcn.2019-070

Subject(s) - irradiation , olive oil , food science , fatty acid , chemistry , radiochemistry , biochemistry , physics , nuclear physics

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.

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