Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils

Abstract

Olive oil is an important food for people the countries surrounding the Mediterranean Sea and the presence of biologically important minor constituents such as high content of healthy monounsaturated fatty acid (FA). Virgin olive oil (VOO) is valued for its organoleptic and nutritional characteristics, and is resistant to oxidation due to presence of high monounsaturated fatty acid (MUFAs) and low polyunsaturated fatty acid (PUFAs) content. The fatty acid composition of olive oils is influenced by many factors including, climate conditions, geographic area, cultivar, fruit ripeness and agricultural practices. The health benefits of extra virgin olive oil (EVOO) consumption have been related to its well-balanced FA composition. Major FAs in olive oils are oleic (55–85%), palmitic (7.5–20%), linoleic (7.5–20%), stearic (0.5–5%), palmitoleic (0.3–3.5%), and linolenic (0.0–1.5%) acids, and traces of myristic, arachidic, and margaric acids have also been found. Oleic acid is one of the most important FAs in olive oils due to having the nutritional wealth and support for oxidative stability. In consequence, the olive oils differ in composition of fatty acid mainly depending on variety, maturity index and growing region. Therefore, this review may contribute good information about the effect of these principal factors on the fatty acid composition of olive oils.