Determination of some quality parameters and fatty acid composition in fruits of some olive varieties

In this thesis, the pomological properties, fatty acid composition and total polyphenol content of olive varieties of Adana Topağı, Ayvalık, Çilli, Domat, Gemlik, Manzanilla and Memecik were analyzed. It was found that olive varieties were statistically significantly different in terms of pomological properties, fatty acid content, total phenolic compounds. Domat variety was characterized by the highest values in terms of the weight and size of the olive. Manzanilla, Memecik and Çilli varieties were characterized by the highest values in terms of Meat / Seed Ratio. Memecik, Adana Topağı, Manzanilla and Ayvalık varieties are characterized by their high total phenol content. Gemlik variety has the highest value in terms of oleic acid content. Memecik variety has the highest total phenolic content. Statistical analysis showed that the olive varieties were statistically significantly different in terms of Fatty Acid profiles and Total Phenol Content.