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  • Eurasian Journal of Food Science and Technology
  • Volume:2 Issue:1
  • Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar ...

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 : 24 | Download : 13
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,

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