Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions

Document Type: Research Paper

Authors

1 Ph. D. Student of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Professor of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Assistant Professor of the Department of Food Science and Technology, Standard Research Institute (SRI), Karaj, Iran.

4 Associate Professor of the Department of Food Science and Technology, College of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran.

Abstract

Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste and
aroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran from
Mediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the north
and some plantation has been applied in different provinces particularly in Fars. The value of this luxury oil
either imported or produced internally provides a ground for adulteration. The aim of this work is to evaluate the
chemical characteristics of three varieties (Mari, Arbequina, Koroneiki) of olive oils from two regions (Fadak
and Gilvan).Three varieties of olive fruit in two regions were selected and the extracted oils were subjected to a
series of chemical tests consisting of acid value, peroxide value, Iodine value, fatty acid profile as well as
phenolic content and sterol composition. The results indicated that all of the samples in terms of acid and
peroxide values were consistent with the values defined for extra virgin olive oil. The fatty acid composition
indicated that oleic acid was the predominant fatty acid ranging from 56 to 77% of the total fatty acids indicating
the Italian and Spanish origins. The analysis of sterol fraction showed that <-sitosterol was the major and the
predominant sterol (88%). The phenolic concentration in this study was 100-250 mg/kg as gallic acid. The study
illustrated that the investigated samples were in agreement with the standard of CODEX and the Iranian national
standard in spite of differences obtained.

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