COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL

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AHANGAR S.; HADDAD KHODAPARAST M.H.; PIRAVI VANAK Z.; HASANI BAFERANI A.R.; SAFAFAR H.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:2 (16) Page(s): 39-49

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Title

COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL

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Keywords

FATTY ACIDSQ2

OLIVE OILQ2

GAS CHROMATOGRAPHYQ2

Abstract

In this project, 32 OLIVE OIL samples consisting of virgin and refined OLIVE OILs were prepared. Oil samples were collected from Iranian OLIVE OIL producer particularly northern parts of Iran; Gilan, Golestan, Zanjan, Qazvin, Kermanshah and Shiraz provinces. The analysis of FATTY ACIDS was done by GC apparatus. All the Iranian OLIVE OIL samples were according to the limitation of Codex, IOOC, EC regulations. Amount of oleic acid in Zanjan was higher than other cities but a amount of palmetic, linoleic, linolenic acid in Shiraz was higher than other cities. statistical analysis were shown a negative correlation between linoleic acid (C18:2) and Oleic acid (C18:1) in (0.05) level.

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APA: Copy

AHANGAR, S., HADDAD KHODAPARAST, M.H., PIRAVI VANAK, Z., HASANI BAFERANI, A.R., & SAFAFAR, H.. (2013). COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 39-49. SID. https://sid.ir/paper/176597/en

Vancouver: Copy

AHANGAR S., HADDAD KHODAPARAST M.H., PIRAVI VANAK Z., HASANI BAFERANI A.R., SAFAFAR H.. COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):39-49. Available from: https://sid.ir/paper/176597/en

IEEE: Copy

S. AHANGAR, M.H. HADDAD KHODAPARAST, Z. PIRAVI VANAK, A.R. HASANI BAFERANI, and H. SAFAFAR, “COMPARING THE COMPOSITION OF FATTY ACID IN DIFFERENT TYPES OF OLIVE OIL,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 39–49, 2013, [Online]. Available: https://sid.ir/paper/176597/en

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