خواص فیزیکوشیمیایی و شاخص های تغذیه ای ارقام زیتون طی فرآیند کنسرو کردن

Olive’s fruit are recommended to eat for the reason of containing mono unsaturated (MUFA, such as oleic acid), omega 3 and omega 6 fatty acids and bioactive compounds. The processing of table olive is included crud, lye treatment, washing, fermentation and pasteurization steps which makes it as an edible fruit. In this processing the most important physico-chemical, nutritional, organoleptical (flavor and color) changes are done. So in this study, the quantities of changing in nutritional indexes in five olive cultivars during 5 mentioned steps of processing from harvesting are examined. Olive cultivars (Zard, Fishomi, Ascolana, Amiglalolia and Conservalia) were collected from Fadak Farm in Iran (Qom Province) and the amounts of oil, sum of saturated fatty acids (SFA), MUFA, poly unsaturated fatty acids (PUFA), PUFA/SFA and omega 3/omega 6 were studied. The limitation of oil in studied cultivars was 14-19.5% and the highest and lowest one was in Ascolana and Fishomi in crud and pasteurization steps, respectively. The sum content of SFA and UFA were 19.5-26.5% and 73.5-80.5%, respectively, and the most of these fatty acids were in fermentation step. The ratio of omega 3 to omega 6 in studied cultivars was 0.2-0.5 and the highest and lowest ratio was in Ascolana and Zard in washing and pasteurization steps, respectively. Processing of table olive has made a lot of changes in some valuable compounds of olives fruit. The result showed that the highest amount of oil were in Ascolana and Amigdalolia cultivars, so suggested that, these two cultivars for oily using and the other ones are less important for this reason. Also, Zard, Fishomi and Conservalia cultivars not had any significant differences in oil content. Therefore, according to spoil of oil during of processing, the amount of oil was higher in Ascolana and Amigdalolia in pasteurization step. This result was emphacised that the latest two cultivars were suitable for oily using. For processing table olive purpose the Ascolana and Amigdalolia cultivars are recommended. The percentage of oil was increased in Zard and Conservalia cultivars during processing and these changes were depended on the condition of processing steps and the kind of cultivar. Using of olives fruit is very important for their unique oil, its fatty acids, high biological properties and nutritional values. According to this reason, selecting some cultivars that has less spoil in processing is recommended.