Effect of the Processing Steps (Harvesting Time to Pasteurization) on Percentage of Fatty Acids in Table Olive

Abstract

The properties of fatty acids (FA) of four olive cultivars (Mari, Zard Golole, Roghani, and Souri) during crude state, lye treatment, water washing, fermentation, and pasteurization steps were studied. According to the results obtained, during the processing steps, in all the cultivars, oleic, palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty acids (SFAs (saturated fatty acids) and UFAs (unsaturated fatty acids), respectively) were in water washing and lye treatment steps, and water washing and pasteurization steps, respectively; the highest and the lowest ratios of ω6/ ω3 fatty acids were in Zard Golole (crude state) and Souri (water washing step), respectively. Keywords: Table olive, variety, processing step, fatty acid.