Comparison of fruit characteristics, oil properties and fatty acid composition of local Syrian Kaissy cv olive (Olea europaea)

Abstract

Characterization of Syrian (Kaissy cultivar) olive fruits and evaluation of physic-chemical properties of oils were carried out during 3 years of production. The mean values of data for both measured and calculated variables of fruits were: grain length (21.89 mm), grain width (17.92 mm), length/width (1.22), weight of grain (3.79 g), weight of pulp (flesh) (3.19 g), weight of pit (0.60 g), pulp/pit ratio (5.35), crude oil (17.13%), water content (moisture) (51.34%). The 3 year average values of chemical properties of Syrian Kaissy cultivar olive oils (SKOO) including acid value, peroxide vale, Thiobarbituric acid value, iodine value(IV), saponification value, and phenolic content were 0.58%, 4.33 mEq O2 kg− 1, 0.028 mg MDA kg− 1 oil, 90.77 g I2, 100 g− 1, 194.91 mg KOH g− 1, and 218.08 g gallic acid kg− 1, respectively. Pefractive index (RI), and viscosity were 1.4666 nD at 25 °C and 139.56 mPa.s, respectively. However, the 2 years average values of Hunter’s color parameters of SKOO were; the lightness (L*= 66.91), redness (a* = 18.80), yellowness (b* = 29.08) and the color differences (∆E = 65.49). FA analysis of the SKOO used showed a high content of monounsaturated fatty acids (oleic acid 70.82% and palmitic acid 1.01%) and low polyunsaturated fatty acids (Linoleic acid 10.72% and Linolenic 0.82%) and saturated fatty acids (Palmitic 14.10% and stearic 2.57%). Results for 3 years production of Syrian Kaissy cultivar olive fruit and oil are discussed in detail.