Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

A characterization study of Turkish monovarietal olive oils using chemical variables such as fatty acid, sn‐2 fatty acid, triacylglycerol, and sterol composition is presented. A total of 101 samples of Olea europaea L. fruits from 18 cultivars were collected for two crop years from west, south, and southeast regions of Turkey. Olives were processed to oil and olive oil samples were evaluated for their triacylglycerol structures and sterol composition. Oleic acid content ranged from 60.15 to 80.46 % of total fatty acids and represented 70.90–89.02 % of sn‐2 position triacylglycerols. Major triglycerides of oil samples were triolein, palmitodiolein, dioleolinolein, palmitooleolinolein, dipalmitoolein, and stearodiolein. Triolein values were between 24.72 and 48.64 % and compatible with the fatty acid composition. Total sterol content varied from 1,145.32 to 2,211.77 mg/kg and Edremit yagl?k stood out because of its high sterol content. A one‐way analysis of variance revealed significant differences for variables among cultivars. Principle component analysis enabled the classification of common varieties on the basis of analytical data. Sterol composition achieved more relevant discrimination than fatty acid and triglyceride composition. Classification according to geographical origin was performed by discriminant analysis.