The Effects of Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil

In this study, the effect of cultivar, harvest year (2010 and 2011) and the geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara and Black Sea) on fatty acid compositions of olive oil was investigated. The proportions of palmitic acid and linoleic acid, which comprised most of the amount of fatty acids after oleic acid, showed variations according to the region and cultivar. The amount of linoleic acid was found higher in some cultivars than that of palmitic acid. In the Aegean, Marmara and Mediterranean Regions, no significant difference was observed between olive cultivars for oleic and linoleic acids. The highest linoleic and lowest oleic acid content were determined in the Black Sea Region. One cultivar (Butko) showed an oleic acid proportion below 55% in this region. The effect of the harvest year on the fatty acid composition of the samples was also found significant. In oils harvested in the second year, a decrease in the amount of linoleic acid was observed, while the amount of oleic acid increased. The highest oleic acid proportion was found in olive oils produced from harvests in the Aegean and Mediterranean regions.