Volume 20, Issue 139 (2023)                   FSCT 2023, 20(139): 180-189 | Back to browse issues page

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1- Master science graduated, Department of food science and technology
2- Accademic member , ma.tabari@gmail.com
Abstract:   (275 Views)
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.
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Article Type: Original Research | Subject: Antioxidants
Received: 2023/06/5 | Accepted: 2023/07/22 | Published: 2023/09/1

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