FATTY ACIDS COMPOSITION AND SATURATED FATTY ACID IN 2-POSITION CONTENT OF THE TRIACYLGLYCEROLS IN IRANIAN EXTRA VIRGIN OLIVE OILS

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ALAVIAN R.; ASADOLLAHI S.; PIRAVI VANAK Z.; AFSAR A.

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Paper Information

Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 5-12

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Title

FATTY ACIDS COMPOSITION AND SATURATED FATTY ACID IN 2-POSITION CONTENT OF THE TRIACYLGLYCEROLS IN IRANIAN EXTRA VIRGIN OLIVE OILS

Author(s)

ALAVIAN R. | ASADOLLAHI S. | PIRAVI VANAK Z. | AFSAR A. | Issue Writer Certificate

Keywords

ADULTERATION OF OLIVE OILQ2

FATTY ACIDQ3

SATURATED FATTY ACID IN 2-POSITIONQ3

VIRGIN OLIVE OILQ2

Abstract

Introduction: Saturated FATTY ACID in 2-position in triacylglycerols is an effective parameter for the evaluation of the quality and detecting the adulteration in extra VIRGIN OLIVE OIL with less expensive oils. In this project FATTY ACID composition and saturated FATTY ACID in 2-position of the extra VIRGIN OLIVE OIL were determined. Changing the concentration of saturated FATTY ACIDs in 2-position, by the addition of colza oil (Col) and super palm olein oil (Spo) at the concentration of 10% (Col10%, Spo10%) and 20% (Col20%, Spo20%) with extra VIRGIN OLIVE OIL were studied.Materials and Methods: Identification and determination of FATTY ACID composition and saturated FATTY ACID in 2-position were carried out on the basis of IOC methods on 9 samples of extra VIRGIN OLIVE OILs by the application of gas chromatography. Confidence interval 95% with student test was used for data’s analysis.Results: According to our results, the predominant FATTY ACIDs are C18: 1 (63.87%) followed by C16: 0 (16.33%). Average of saturated FATTY ACIDs in the 2-position is 1.24% in extra VIRGIN OLIVE OILs. This concentration has been changed in blended samples according to the quantities of added foreign oils namely Spo and Col.Conclusion: The FATTY ACID composition and Saturated FATTY ACID in 2-position are in the limitation of Codex Alimentarius. Measuring of saturated FATTY ACID in the 2-position might be used to identify the adulteration of extra VIRGIN OLIVE OIL with Spo at concentration of more than 10%, but this might not be recommended for Col.

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APA: Copy

ALAVIAN, R., ASADOLLAHI, S., PIRAVI VANAK, Z., & AFSAR, A.. (2012). FATTY ACIDS COMPOSITION AND SATURATED FATTY ACID IN 2-POSITION CONTENT OF THE TRIACYLGLYCEROLS IN IRANIAN EXTRA VIRGIN OLIVE OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 5-12. SID. https://sid.ir/paper/143313/en

Vancouver: Copy

ALAVIAN R., ASADOLLAHI S., PIRAVI VANAK Z., AFSAR A.. FATTY ACIDS COMPOSITION AND SATURATED FATTY ACID IN 2-POSITION CONTENT OF THE TRIACYLGLYCEROLS IN IRANIAN EXTRA VIRGIN OLIVE OILS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):5-12. Available from: https://sid.ir/paper/143313/en

IEEE: Copy

R. ALAVIAN, S. ASADOLLAHI, Z. PIRAVI VANAK, and A. AFSAR, “FATTY ACIDS COMPOSITION AND SATURATED FATTY ACID IN 2-POSITION CONTENT OF THE TRIACYLGLYCEROLS IN IRANIAN EXTRA VIRGIN OLIVE OILS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 5–12, 2012, [Online]. Available: https://sid.ir/paper/143313/en

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