Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin

Authors : Esmaeil GHANBARİ SHENDİ

Pages : 39-43

View : 26 | Download : 14

Publication Date : 2018-08-31

Article Type : Research Paper

Abstract :In this research, 12 Extra Virgin Olive Oil insert ignore into journalissuearticles values(EVOO); were collected from Iran’s northern and southern provinces including Zard, Roghani, Dezful, and Mari cultivars were studied. Free fatty acid content insert ignore into journalissuearticles values(%);, Peroxide value insert ignore into journalissuearticles values(meq O2/kg sample);, and fatty acid composition of Extra Virgin Olive Oil insert ignore into journalissuearticles values(EVOO); were analyzed. Results showed that Iran’s northern EVOOs have more unsaturated fatty acid insert ignore into journalissuearticles values(Oleic, Linoleic, Linolenic acids); than southern in general. On the other hand, saturated fatty acids content insert ignore into journalissuearticles values(Palmitic, and Stearic acids); were higher in southern EVOOs. But free fatty acid content insert ignore into journalissuearticles values(%); and Peroxide value insert ignore into journalissuearticles values(meq O2/kg sample); showed that oxidation stability of southern EVOOs was higher than northern.
Keywords : Irans Olive oil, Fatty acid composition, Free fatty acid content,