Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits

Figures & data

Table 1. Fatty acid composition of Syrian Kaissy cv. olive oil (SKOO) and the allowable fatty acid ranges for extra-virgin and virgin olive oil according to (IOC, 2015).

Fatty acid	Carbon number	Allowable range % (IOC, 2015)	SKOO %
Palmitic	C16:0	7.50–20.00	14.69
Palmitoleic acid	C16:1	0.30–3.50	1.18
Stearic	C18:0	0.50–5.00	2.19
Oleic	C18:1	55.00–83.00	68.94
Linoleic	C18:2	2.50–21.00	12.22
Linolenic	C18:3	≤ 1	0.79

Table 2. Saturated fatty acids (palmitic (C16:0) and stearic (C18:0)) content (%) on olive oil produced from olive fruits treated with gamma irradiation.

Treatment	Control	1 KGY	2 KGY	3 KGY	p-level
Storage period/(Months) C16:0
0	14.69 ± 0.68bC	15.23 ± 0.67abA	15.69 ± 0.64abB	16.02 ± 0.23aA	NS
6	15.41 ± 0.29aB	15.11 ± 0.64aA	15.51 ± 0.47aAB	15.28 ± 0.36aA	NS
12	16.29 ± 0.33aA	15.75 ± 0.93aA	16.21 ± 0.42aAB	15.44 ± 1.07aA	NS
24	15.33 ± 0.1aBC	15.62 ± 0.41aA	15.71 ± 0.69aB	15.52 ± 0.69aA	NS
36	15.68 ± 0.12dAB	15.96 ± 0.06cA	16.60 ± 0.06aA	16.34 ± 0.02bA	**
p-level	**	NS	*	NS
C18:0
0	2.19 ± 0.09aA	2.15 ± 0.11abAB	2.10 ± 0.13aA	2.16 ± 0.05aAB	NS
6	1.73 ± 0.06aC	1.86 ± 0.25abB	2.25 ± 0.48aA	1.96 ± 0.05aB	NS
12	2.14 ± 0.08aA	2.59 ± 0.61aA	2.50 ± 0.49aA	3.21 ± 1.37aA	NS
24	1.99 ± 0.04aB	2.06 ± 0.14aAB	1.99 ± 0.09aA	1.79 ± 0.26aB	NS
36	2.13 ± 0.00bcA	2.21 ± 0.03aAB	2.06 ± 0.06cA	2.12 ± 0.01bAB	**
p-level	**	NS	NS	NS

^abc Mean values in the same column not sharing a superscript are significantly different.

^ABC Mean values in the same row not sharing a superscript are significantly different.

NS: not significant.

* Significant at p < 0.05.

** Significant at p < 0.01.

Table 3. Monounsaturated fatty acids (palmitoleic (C16:1) and oleic (C18:1) content (%) on olive oil produced from olive fruits treated with gamma irradiation.

Treatment	Control	1 KGY	2 KGY	3 KGY	p-level
Storage period/(Months)
C16:1
0	1.18 ± 0.11aB	1.11 ± 0.16aA	1.20 ± 0.14aB	1.37 ± 0.18aA	NS
6	1.48 ± 0.15aA	1.31 ± 0.24aA	1.46 ± 0.13aA	1.30 ± 0.08aAB	NS
12	1.24 ± 0.11aB	1.31 ± 0.21aA	1.24 ± 0.01aB	1.19 ± 0.1aAB	NS
24	1.13 ± 0.08aB	1.14 ± 0.05aA	1.09 ± 0.10aB	1.16 ± 0.13bAB	NS
36	1.13 ± 0.02bB	1.16 ± 0.04bA	1.21 ± 0.03aB	1.15 ± 0.03bB	**
p-level	**	NS	*	NS
C18:1
0	68.94 ± 0.41aA	68.40 ± 0.21abB	67.85 ± 0.19bB	68.29 ± 0.59abBC	*
6	69.13 ± 0.75aA	68.94 ± 1.10aAB	69.50 ± 0.87aA	69.17 ± 0.52aAB	NS
12	68.69 ± 0.67aA	68.34 ± 0.48aB	65.98 ± 0.71bC	67.91 ± 0.38aC	**
24	69.15 ± 0.12bA	69.20 ± 0.55abAB	68.89 ± 0.19bA	70.02 ± 0.67aA	NS
36	69.09 ± 0.10bA	69.60 ± 0.06aA	68.86 ± 0.14cbA	69.70 ± 0.21aA	**
p-level	NS	NS	**	**

^abc Mean values in the same column not sharing a superscript are significantly different.

^ABC Mean values in the same row not sharing a superscript are significantly different.

NS: not significant.

* Significant at p < 0.05.

** Significant at p < 0.01.

Table 4. Polyunsaturated fatty acids (linoleic (C18:2) and Linolenic (C18:3) acids) content (%) on olive oil produced from olive fruits treated with gamma irradiation.

Treatment	Control	1 KGY	2 KGY	3 KGY	p-level
Storage period/(Months)
C18:2
0	12.22 ± 0.57aA	12.31 ± 0.68aA	12.39 ± 0.55aAB	11.32 ± 1.06aA	NS
6	11.31 ± 0.55aAB	11.93 ± 1.41aAB	10.49 ± 0.25aC	11.38 ± 0.21aA	NS
12	10.97 ± 0.95bA	11.27 ± 1.21bAB	13.17 ± 0.59aA	11.40 ± 0.28bA	*
24	11.82 ± 0.11aAB	11.37 ± 0.74aAB	11.64 ± 0.54aB	10.82 ± 0.62aAB	NS
36	11.42 ± 0.05aAB	10.54 ±0.02cB	10.63±0.07bC	10.15 ± 0.03dB	**
p-level	NS	NS	**	*
C18:3
0	0.79 ± 0.07aA	0.80 ± 0.03aA	0.77 ± 0.03aB	0.84 ± 0.04aA	NS
6	0.78 ± 0.07aA	0.80 ± 0.03aA	0.77 ± 0.03aB	0.84 ± 0.04aA	NS
12	0.67 ± 0.06bAC	0.74 ± 0.18abAB	0.91 ± 0.05aA	0.85 ± 0.10abA	NS
24	0.57 ± 0.05bBC	0.62 ± 0.04abBC	0.68 ± 0.04bC	0.69 ± 0.07aB	NS
36	0.55 ± 0.02bB	0.54 ± 0.02bC	0.65 ± 0.02aC	0.64 ± 0.03aB	**
p-level	**	**	**	**

^abc Mean values in the same column not sharing a superscript are significantly different.

^ABC Mean values in the same row not sharing a superscript are significantly different.

NS: not significant.

* Significant at p < 0.05.

** Significant at p < 0.01.

Table 5. Total saturated fatty acids (SFA), total unsaturated fatty acids (USFA), and (TUSFA/SFA) on olive oil produced from olive fruits treated with gamma irradiation.

Treatment	Control	1 KGY	2 KGY	3 KGY	p-level
Storage period/(Months) SFA
0	16.88 ± 0.59bC	17.38 ± 0.56abAB	17.79 ± 0.52abB	18.18 ± 0.31aAB	NS
6	17.15 ± 0.31abC	16.97 ± 0.39bB	17.75 ± 0.56aB	17.24 ± 0.32abC	NS
12	18.43 ± 0.43aA	18.34 ± 1.08aA	18.70 ± 0.23aA	18.65 ± 0.33aA	NS
24	17.32 ± 0.07aBC	17.67 ± 0.37aAB	17.70 ± 0.33aB	17.31 ± 0.94aBC	NS
36	17.81 ± 0.12dB	18.17 ± 0.05 cB	18.66 ± 0.07aA	18.46 ± 0.02bA	**
p-level	**	*	*	*
USFA
0	83.12 ± 0.59aA	82.62 ± 0.56abAB	82.22 ± 0.52abA	81.82 ± 0.31bAB	NS
6	82.71 ± 0.50aAB	82.97 ± 0.48aA	82.22 ± 0.61aA	82.70 ± 0.27aA	NS
12	81.57 ± 0.25aC	81.66 ± 1.08aB	81.30 ± 0.23aB	81.35 ± 0.33aB	NS
24	82.68 ± 0.07aAB	82.33 ± 0.37aAB	82.30 ± 0.33aA	82.69 ± 0.94aA	NS
36	82.19 ± 0.12aBC	81.83 ± 0.05bB	81.34 ± 0.07cB	81.64 ± 0.20bB	**
p-level	**	*	*	*
USFA/SFA
0	4.93 ± 0.21aA	4.76 ± 0.19abAB	4.63 ± 0.16abA	4.50 ± 0.09bAB	NS
6	4.83 ± 0.12aA	4.89 ± 0.14aA	4.64 ± 0.18aA	4.80 ± 0.11aA	NS
12	4.43 ± 0.07aC	4.47 ± 0.33aB	4.35 ± 0.07aB	4.36 ± 0.09aB	NS
24	4.77 ± 0.02aABC	4.66 ± 0.12aAB	4.65 ± 0.11aA	4.79 ± 0.32aA	NS
36	4.62 ± 0.02aC	4.50 ± 0.02bB	4.36 ± 0.02dB	4.42 ± 0.02cB	**
p-level	**	*	*	*

^abc Mean values in the same column not sharing a superscript are significantly different.

^ABC Mean values in the same row not sharing a superscript are significantly different.

NS: not significant.

* Significant at p < 0.05.

** Significant at p < 0.01.

Table 6. Effect of gamma irradiation and storage period on acid value (free fatty acid) (%) of olive oil.

Treatment	Control	1 KGY	2 KGY	3 KGY	p-level
Storage period/(Months) Acid value (Free Fatty Acid) (% oleic acid)
0	0.53 ± 0.03cA	0.77 ± 0.03aB	0.58 ± 0.04bD	0.48 ± 0.05dE	**
6	0.52 ± 0.01cB	0.81 ± 0.09aB	0.72 ± 0.01bB	0.53 ± 0.01cCD	**
12	0.43 ± 0.01dC	0.82 ± 0.01aB	0.70 ± 0.004bA	0.51 ± 0.01cB	**
24	0.42 ± 0.02dAD	0.85 ± 0.06aB	0.75 ± 0.03bBC	0.59 ± 0.01cAC	**
36	0.50 ± 0.01E	1.01 ± 0.01aA	0.78 ± 0.02bC	0.72 ± 0.02cA	**
p-level	**	**	**	**

^abc Mean values in the same column not sharing a superscript are significantly different.

^ABC Mean values in the same row not sharing a superscript are significantly different.

* Significant at p < 0.05.

** Significant at p < 0.01.

International Olive Council (IOC). Trade Standard Applying to Olive Oils and Olive Pomace Oil. COI/T.15/NC No 3/Rev.9 June 2015. (p. 17).

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