Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

In this test, fatty acid composition of oliveoil obtained from Iranian Phishomi olive cultivar grown in the northern part ofcountry, Gilan province, was determined using a gas chromatography fitted witha flame ionization detector. A total of 12 fatty acids entailing myristic,palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic,arachidic, linolenic, gadoleic and behenic acids were detected. From them,oleic acid was the most prevailing fatty acid, representing the highest content(63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid(14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acidsdetected in trace amounts. Fatty acid composition might vary between olive oilsobtained from different cultivars. However, our finding was agreed to the rangeof those disclosed by the International Olive Oil Council and CodexAlimentarius with elevated resemblance. Apart from fatty acid compositions,percentage of saturated fatty acids (17.48 %), monounsaturated fatty acids(64.82 %), polyunsaturated fatty acids (17.71 %) and the ratios of PUFA to SFA(3.66 %) and oleic to linoleic acids (3.76 %) were also evaluated in oils.Oleic to linoleic acid ratio in studied oils was similar to Greek Throumbolia(2.91–3.19 %) oil.