The major fatty acids of olive oils were oleic, palmitic and linoleic acids.
Oleic acid is the main monounsaturated fatty acid (from 60.81%; Ayvalık cv to 68.98%;
Sarıulak cv).
Linolenic acid (from 0.70%; Gemlik cv to 0.90%; Uslu cv) was found to be the lowest
in all the variety of oils; while-palmitoleic acid and oleic acid contents in the oil samples
changed between 0.93% to 1.05% and between 60.81% to 68.98% respectively.
Omega-6 contents of olive oils were found ranging 94.42 μg/mg to 161.63 μg/mg.
Omega-3 contents were found at low levels (8.05 μg/mg to 9.60 μg/mg).
According to statistical analysis, fatty acid compositional differences among the oils
studied were significant, indicating a varietal effect on olive oil quality
