Matthaus, BertrandÖzcan, Mehmet MusaAl Juhaimi, Fahad Y.2020-03-262020-03-2620140035-6808https://hdl.handle.net/20.500.12395/31459In this study, some physico-chemical properties and composition in wild olive fruit and oil were determined. The fatty acid compositions of wild olive oils were determined using GC. Generally, oil contents of both samples were found to be 27.3 and 31.6% in the Mersin (Büyükeceli) and Antalya (Geyikbayir) locations, respectively in Turkey. Free fatty acid (0.9-1.2% oleic acid), peroxide value (12.7-10.4 meq O2/kg oil), total phenol (27.8-32.4 mg/kg) and specific gravity (0.927-0.931 g/cm3) of wild olive oils provided from Mersin (Büyükeceli) and Antalya (Geyikbayir) provinces were established, respectively. Oleic acid (67.8-58.9%) was presented as the highest concentration followed by linoleic acid (7- 17%), palmitic (15.6-15.2%) and stearic acids (2.9-3.0%) in Mersin (Büyükeceli) and Antalya (Geyikbayir) wild olive oils, respectively. Tocopherol analyses by HPLC revealed the presence of ?, ? and ?-tocopherols in both the olive oil samples studied. Tocopherol contents of both samples changed between 34.2-27.6 mg/kg ?-tocopherol, 0.0-0.3 mg/kg ?-tocopherol and 0.5-0.7 mg/kg ?-tocopherol.eninfo:eu-repo/semantics/closedAccessFatty acid compositionOilProximate analysesTocopherolWild oliveArticle914255259Q4