Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

Authors
Reza Farahmandfar 1
Mojtaba Rahmatiyan 2
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran
2 Department of Food Science and Technology, Khazar Institute of Higher Education, Iran
10.52547/fsct.17.99.71
Abstract
Quality and nutritional properties of oils are the most important factors in food technology. Olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of phytosterols. Thus, this research studies the efficiency of the determinations of fatty acids and phytosterols in the detection of adulteration of olive oil with certain vegetable oils. The fatty acid composition of oil samples was carried out by Liquid-Gas chromatography and the amount of phytosterols was measured through TLC sheets. Results showed that the main fatty acids in the olive oils were Oleic acid (C18:1), Palmitic acid (C16:0), and Linoleic acid (C18:2). In general, the addition of Sunflower and Soybean oils to Olive oil increased the amount of Linoleic acid, PUFA, PUFA/SFA, Iodine value, Cox value, Campestrol, and Stigmasterol but decreased Oleic acid, MUFA, MUFA/PUFA, OSI, IPpv, β-sitosterol, and Delta 5-avenasterol. It can be conducted that low amount of Campestrol is the most effective factor in identifying adulteration of Olive oil with Sunflower and Soybean oils.
Keywords
Adulterations
Fatty acids
Olive Oil
Phytosterols
Soybean oil
Sunflower oil

Subjects

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