Investigation of trace element quantities in table olives which are wideness grown in Turkey

Olive (olea europea L.) is known since ancient times and it is the most valuable present for humanity. Olive tree is the symbol of abundance and wideness and it is branch is peace? s symbol. Olive fruit is rich in oil and also carbohydrate, mineral matter, and a few quantity of protein found in its composition. İt is accepted by investigators that South-East Anatolia is the mother country of the olive. Olive fruit is consumed by human after removal of oleuropein, which is bitterness matter, in its composition. After this process, the changes in the amounts of mineral matter present in olive fruit occur. Considerable part of table olives grown in Turkey are Memecik, Gemlik, Edremit, Domat and Uslu. The amount of trace elements in five varieties of table olives, prepared by using different processing methods, obtained from three different plant was investigated. According to the results of analysis, iron, copper, zinc, lead and cadmium quantities showed differencess upon to the variety of olives and processing methods. The effect of table olive processing methods on the amount of trace elements was found to be significant statistically. Keywords: Table olive, Trace elements, Olive varieties, Processing methods