Qualitative evaluation of virgin olive oil produced from different olive cultivars in Darab-Shiraz region

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 11, Volume 17, Issue 5 - Serial Number 71, November and December 2021, Pages 819-829   

Document Type: Research Article

DOI: 10.22067/ifstrj.v18i1.86095

Authors

Laleh Arjmand Fard¹; Shahla Shahriari^{* 2}; Mehrdad Ghavami¹

¹Departement of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran

²Department of Chemical Engineering, Shahr-e- Qods Branch, Islamic Azad University, Tehran, Iran.

Abstract

Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary.
 
Materials and Methods: This study aimed to evaluate the chemical composition, acidity index, iodine and soap number of virgin olive oil derived from Amygdal, Manzanilla, Arbicen and mixed vegetable oils grown in Darab, Shiraz.
 
Results and Discussion: The results showed that all the oil acidity index the limit set by the Codex and IOOC were higher. The maximum and a minimum number of olive oil acid, was observwd in the amygdala (83.7%) and Arbicen (83.1%) respectively. The highest and lowest amount of iodine was seen in olive cultivar Manzanilla (78.06) and Arbicen (81.6122), respectively. No significant difference in soap numbers in the samples was observed. During the study of tecopherolone compounds, alpha-tocopherol was the highest in all samples, after which the levels of alpha-tocopherol and gamma-tocopherol were higher than all compounds. Delta-tocopherol and Delt- tocutriol were not observed in any of the examined specimens. The highest total Techenological compound was in Manzanilla (1691.88%). oleic fatty acid abundant in all samples. The content of oleic and linoleic acid show that oleic acid and linoleic acid content is always an inverse correlation. Also, the linoleic acid content increases with the reduction of oleic acid. Investigation of conjugated compounds showed that the samples were Virgin.

Keywords

olive oil; virgin; fatty acid; tocopherol; conjugate bond

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