Author(s):

Zenan Tanjour

Abstract: In this study two wild cultivars of olive oil from Banyas and Masyaf in Syria were physically and chemically detected. Large areas of Syria mountainous and forestry territories are not properly exploited. Findings demonstrated the significant differences in terms of sensory attributes (color, taste) and chemical profile (chemical parameters acidity value, free fatty acid ratio, saponification number, ester value, peroxide value ) of oils extracted from olives from Banyas and Masyaf. Fatty acid composition of these oils were analyzed using Gas- Chromatographic Technique. Gas chromatography analyses varied according to oil extracts of oil of different quantities ranged from 10.75 to11.62% for wild olive and from 14.38 to 17.24 % for domesticated olive from Masyaf and Banyas, respectively. Furthermore, the Variety and number of structural fatty acids of oleaster cultivar oil accounted ranging from 7 to10 in Banyas wild olive oil and from 5 to7 in Masyaf wild olive oil. Besides, polyunsaturated fatty acids increased at expense of the saturated fatty acids in olive fruit collections sampled.

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