Influence of Olive Maturity on Some Physico-Chemical Properties and Fatty Acid Composition of Monovarietal Olive Oil Extracted from Halhali Cultivar

This study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.