Physical and chemical characteristics of oils of some olive varieties in Turkey

This study was carried out on the monovarietal virgin olive oils from three olive varieties (Saurani, Halhali{dotless} and Karamani) growing in the Mediterranean region of Turkey. Saurani oil showed high oleic acid levels rising to 78% especially in both the harvest dates. At the same time, saturated fatty acids were found at lower concentrations in Saurani oils. The total phenolic contents of the oils can be considered medium-high (within 125.9-404.8 mg gallic acid/Kg). Karamani oil had a lower total phenol value (125.9 mg GA/Kg) than those of the other variety of oils. Viscosity values changed between 55.775 and 62.175 m.Pa and the brightness values of Karamani oils were lower than the other variety of oils.