DOI: 10.38093/cupmap.2041086 ISSN: 2619-9645

Chemical Characterization, Fatty Acid Profile, and Phenolic Content of Wild Olive (Olea europaea L. var. oleaster) Oils from İslahiye Region

Hatice Gözel, Mürüvvet Ilgın
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This study evaluated the physicochemical characteristics, fatty acid composition, and total phenolic content of wild olive (Olea europaea L. subsp. europaea var. oleaster) genotypes naturally growing in the İslahiye district of Gaziantep, Türkiye. The total oil content of İslahiye wild olive genotypes ranged from 3.84% to 30.27%, with genotype 27İ-14 exhibiting the highest oil yield. Free fatty acidity values varied between 0.16% and 5.69% (as oleic acid), with 19 genotypes complying with the Extra Virgin Olive Oil (EVOO) standard threshold (<0.8%). Fatty acid profiles demonstrated oleic acid (C18:1) as the predominant fatty acid (48.63%–80.56%), followed by palmitic acid (C16:0) (8.83%–22.65%), linoleic acid (C18:2) (4.26%–29.50%), and stearic acid (C18:0) (1.90%–4.91%). Total SFA, MUFA, and PUFA contents ranged between 12.75%–25.92%, 50.02%–81.82%, and 5.34%–30.72%, respectively. High bio-accessibility of phenolic compounds was recorded, with total phenolic content ranging from 178.75 to 668.00 mg CAE/100 g, peaked in genotype 27İ-13. These results highlight the significant genetic potential of İslahiye oleaster populations for high-quality oil production and functional food applications

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