Evaluation of acidity and fatty acid compositions in Iranian and imported olive oils

Abstract:Identifying Fatty Acid compositions which form triglycerides is an indicator which helps to identify olive oil from the other oil products. In the present study three types of olive oils (Spanish, Italy and Iran) were prepared and percentage of Free Fatty Acid (FFA) based on Oleic acid as well as Fatty Acid Profiles were determined by Gas Chromatograph equipped with a Capillary Column Cp Sill 88. It was shown that the amount of Free Fatty Acid and olive oil forming Fatty Acid Compositions varied with oil type and geographic conditions so that olive oil from Italy and Spanish had more Oleic acid and lower Linoleic acid and Palmitic acid compared with Iranian olive oil.