2023-01-062023-01-062013Uylaser, V. ve Yıldız, G. (2013). "Fatty acid profile and mineral content of commercial table olives from Turkey". Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 41(2), 518-523.0255-965X1842-4309https://www.notulaebotanicae.ro/index.php/nbha/article/view/9228http://hdl.handle.net/11452/30301In this study, five different types of commercial table olive: Domat, Kalamata, Edremit (green), Edremit (black) and Gemlik, from Turkey, were investigated for the fatty acid composition and mineral content. Fatty acid analyses were performed by capillary gas chromatography. The fatty acid results showed that all table olives characterized by high level of were oleic acid (C18:1, 57.473-72.294%), linoleic acid (C18:2, 7.914-25.279%) and palmitic acid (C16:0, 9.735-16.441%). Moreover, in terms of the unsaturated oil content and a ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) value, Kalamata olives were found to be more advantageous as compared to the other table olive types. The sodium (Na), magnesium (Mg), calcium (Ca), phosphorus (P), iron (Fe) and potassium (K) content of table olives were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Na was the most concentrated mineral detected (6637.722-20613.666 mg/kg), followed by K (2814.296-3386.520 mg/kg) and Ca (342.595-742.894 mg/kg). Results showed that there are differences among the fatty acid and mineral content of the commercial table olives depending on type.eninfo:eu-repo/semantics/openAccessPlant sciencesFatty acidKalamataMineralsOleic acidTable oliveMultivariate characterizationAlpha-tocopherolBlackValidationStorageMetalsFruitsOilFeArticle0003284383000272-s2.0-84891088099518523412Plant sciencesFermentation; Lactobacillus Pentosus; Starter Cultures