Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions
The aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay....
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2014-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1508 |
| _version_ | 1818720732067135488 |
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| author | M. Homapour M. Ghavami Z. Piravi-Vanak S. E. Hosseini |
| author_facet | M. Homapour M. Ghavami Z. Piravi-Vanak S. E. Hosseini |
| author_sort | M. Homapour |
| collection | DOAJ |
| description | The aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay. Fatty acid and sterol profiles were also analyzed using gas chromatography. In most cases, significant effects (P < 0.05) of cultivars and locations were detected by the chemical composition of the oil samples. The fatty acid analysis indicated that the Mari variety from Gilvan had high oleic/low linoleic acid content; therefore it is a highly resistant olive oil against oxidation. Furthermore, the high mean values of total sterols were also obtained for the Mari variety. The oil of the Zard variety from Gilvan had the maximum amount of phenols as a positive quality index. Therefore, the Mari variety, especially from Gilvan has been suggested as a superior cultivar compared to the Zard and Rowghani varieties. |
| first_indexed | 2024-12-17T20:27:30Z |
| format | Article |
| id | doaj.art-c890203f522f410ab3fd2bb9aea79add |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-17T20:27:30Z |
| publishDate | 2014-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-c890203f522f410ab3fd2bb9aea79add2022-12-21T21:33:43ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-12-01654e043e04310.3989/gya.03511411476Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regionsM. Homapour0M. Ghavami1Z. Piravi-Vanak2S. E. Hosseini3Food Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad UniversityFood Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad UniversityInstitute of Standards and Industrial Research of Iran KarajFood Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad UniversityThe aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay. Fatty acid and sterol profiles were also analyzed using gas chromatography. In most cases, significant effects (P < 0.05) of cultivars and locations were detected by the chemical composition of the oil samples. The fatty acid analysis indicated that the Mari variety from Gilvan had high oleic/low linoleic acid content; therefore it is a highly resistant olive oil against oxidation. Furthermore, the high mean values of total sterols were also obtained for the Mari variety. The oil of the Zard variety from Gilvan had the maximum amount of phenols as a positive quality index. Therefore, the Mari variety, especially from Gilvan has been suggested as a superior cultivar compared to the Zard and Rowghani varieties.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1508chemical compositioniranian cultivarvirgin olive oil |
| spellingShingle | M. Homapour M. Ghavami Z. Piravi-Vanak S. E. Hosseini Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions Grasas y Aceites chemical composition iranian cultivar virgin olive oil |
| title | Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
| title_full | Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
| title_fullStr | Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
| title_full_unstemmed | Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
| title_short | Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions |
| title_sort | chemical properties of virgin olive oil from iranian cultivars grown in the fadak and gilvan regions |
| topic | chemical composition iranian cultivar virgin olive oil |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1508 |
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