The study of saturated and unsaturated fatty acids of 9 secies of olives

الملخص EN

The current study aims at diagnosing 8 saturated and unsaturated fatty acids of olives extracted out of 9 fruits of olives species related to olive family (Oleaceae) and the species are (Manzanilla , Ascolana , Sorani , Baashiki , NabaliMuhasan , Frantoio , Jlot , Kaissy , Picual).

This study showed a difference in the concentration of saturated and unsaturated fatty acids among the studied species.

The highest concentration of unsaturated fatty acid: Liolenic c18 omega 3 – in the species (manzanilla) reached (816.5) , regarding the unsaturated fatty acid :liolenic c 18:2 omega 6 in the species (picaul) .

in terms of the total number of saturated and unsaturated, the species no.

(6) (manzanilla) recorded varieties and the species (Baashaki, Jiot, Picaul) recorded (7) varieties where the rest of species showed 8 varieties of fatty acids, where the proportion of saturated fatty acids also differed and the fatty acid (palmetric) reached the highest concentration in the species (frantoio) with (233.9).

The lowest concentration was recorded in the species (picaul) and reached (3,9).

As for the two saturated acids (stearic and myristic), the highest concentration was showed in the two species (Frantoio and Ascolano).