:: Volume 9, Issue 1 (Spring 2014) ::
2014, 9(1): 121-130 Back to browse issues page
Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon
M Homapour , M Hamedi, M Moslehishad, H Safafar
1. Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract:   (6548 Views)
Background and objective: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon, two major olive-producing areas in Fars province. Materials and methods: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon, two major olive-producing areas in Fars province. Results: The results showed that the physical and chemical properties of both cultivars are in accordance with national and international standards. There was a significant difference in acidity, iodine content and peroxide content between cultivars (P<0.05) in both regions, but the differences between saponification and nonsaponifiable matter were not statistically significant (P≥ 0.05). The oleic acid content of the yellow cultivar was higher than the local oil-grade, and the palmitic, palmitoleic, linoleic, and linolenic acid content in the local oil-grade was higher. There was a positive correlation between oleic acid content and temperature. The oleic acid content of the local oil-grade cultivar in Kazeroon was lower than codex standards and the yellow cultivar of Shiraz had the highest oleic acid content. Conclusion: The superior quality of the yellow cultivar of Shiraz, which had the highest oleic acid content (75%) and lowest linoleic acid content recommends it as the best variety. The inferior quality of the local oil-grade olive is demonstrated by its low oleic acid content and high linoleic acid content. These results indicate that the quality of the olive oil depends both on the olive cultivar and geographical region. Keywords: Olive oil, Yellow cultivar, Oil-grade cultivar, Shiraz, Kazeroon
Keywords: Olive Oil, Yellow Cultivar, local oily Cultivar
Full-Text [PDF 211 kb]   (1519 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/06/15 | Accepted: 2013/12/25 | Published: 2014/05/7


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Volume 9, Issue 1 (Spring 2014) Back to browse issues page