Identification of sterol content and quality evaluation of virgin olive oil of Arbequina, Mari, Shenge and Zard cultivars in Tarem region

Authors
Armin Arefi Minaabad 1
مهسا تبری 2
1 Master science graduated, Department of food science and technology
2 Accademic member
10.22034/FSCT.20.139.180
Abstract
Olive oil is a unique edible oil that has attracted attention due to its high levels of monounsaturated fatty acids, pleasant taste, good stability, and special health benefits. In this study, the quality of virgin olive oils from the Arbequina, Mari, Shengeh, and Zard cultivars in the Tarem region was investigated, and the parameters of sterols, acidity, peroxide value, and iodine value were evaluated. Gas chromatography was used to determine and identify the sterols. The results showed that the amount of sterols in virgin olive oils from the Arbequina, Shengeh, Zard, and Mari cultivars differed significantly at the 5% level. The most abundant sterols found in all cultivars were beta-sitosterol, delta5-avenasterol, and campesterol. The free acidity level in the Mari cultivar had the highest amount, while the Arbequina cultivar had the lowest amount. The highest peroxide value was observed in the Zard cultivar, while the lowest was observed in the Mari cultivar. Finally, it can be concluded that the quality parameters evaluated for the Arbequina, Shengeh, Zard, and Mari cultivars were within the allowable standard range, and there was no significant difference in quality among these cultivars.
Keywords
Virgin olive oil
Sterols
acidity
Peroxide index

Subjects

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Journal of food science and technology(Iran)
Volume 20, Issue 139 - Serial Number 139
September 2023
Pages 180-189