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Information Journal Paper

Title

EVALUATION AND COMPARISON OF CHEMICAL PROPERTIES OF OLIVE OIL IN ZARD, ROGHANI, SHENGHE, KONSERVOLIA AND MARY VARIETIES

Pages

  23-29

Abstract

 In this study, the oil of 5 olive fruit varieties (Zard, Roghani, Shenghe, Konservolia and Mary) of tarom location were extracted with press and centrifuge methods. Some chemical tests were done on oils which are so important on quality and shelf- life of oil. These tests consisted of fatty acid profile, iodine index, tocopherol and polyphenols. The quantity & quality amounts of tocopherol and polyphenol were determined with HPLC. The profile of fatty acids became distinct with GC method. The obtained results showed that oleic acid, a-tocopherol and, syringic acid, were the main fractions in order of free fatty acid, tocopherol, polyphenol. Significant differences (about a=0.05) were observed in most of chemical characters of olive varieties.

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    APA: Copy

    FARHANGDOOST, Z., ASADOLLAHI, S., & ZEINANLOO, A.A.. (2013). EVALUATION AND COMPARISON OF CHEMICAL PROPERTIES OF OLIVE OIL IN ZARD, ROGHANI, SHENGHE, KONSERVOLIA AND MARY VARIETIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(3 (17)), 23-29. SID. https://sid.ir/paper/176491/en

    Vancouver: Copy

    FARHANGDOOST Z., ASADOLLAHI S., ZEINANLOO A.A.. EVALUATION AND COMPARISON OF CHEMICAL PROPERTIES OF OLIVE OIL IN ZARD, ROGHANI, SHENGHE, KONSERVOLIA AND MARY VARIETIES. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(3 (17)):23-29. Available from: https://sid.ir/paper/176491/en

    IEEE: Copy

    Z. FARHANGDOOST, S. ASADOLLAHI, and A.A. ZEINANLOO, “EVALUATION AND COMPARISON OF CHEMICAL PROPERTIES OF OLIVE OIL IN ZARD, ROGHANI, SHENGHE, KONSERVOLIA AND MARY VARIETIES,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 3 (17), pp. 23–29, 2013, [Online]. Available: https://sid.ir/paper/176491/en

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