Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

198
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

111
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

1

Information Journal Paper

Title

A Comparison of the Quality Characteristics of the Virgin and Refined Olive Oils Supplied in Tarom Region, Iran (2019)

Author(s)

 Seyed Mohammadi Fard Seyyedeh Maryam | Ghasemi Afshar Peymaneh | Adeli Milani Morteza | Issue Writer Certificate 

Pages

  83-90

Abstract

 Background: Olive oil is one of the healthiest oils in the world with a high nutritional value. Zanjan province has the highest acreage under olive cultivation in Iran. Given the importance of Olive oil purity, this study aimed to investigate the Quality and authenticity of the Olive oils produced in Tarom region, Iran during January-March 2019. Methods: Bulk samples consisting of five Virgin Olive oils and brand samples consisting of two Virgin and three Refined Olive oils were collected. The fatty acid profile, sterol and squalene contents, and iodine and Cox values of the samples were determined. Results: In terms of fatty acid composition, 30% of the samples were adulterated with other vegetable oils and contained more than 1% linolenic acid. The total sterol in the samples conformed to the standards (>1, 000 mg/kg). However, the concentrations of campesterol and delta-7-stigmastenol in two bulk samples were above the national standard limits. The high content of squalene (55. 37%) in a bulk sample was attributed to the soybean oil presence. Conclusion: The Quality properties of the brand samples complied with the national and Codex standards. Due to possible adulteration with other vegetable oils, the continuous monitoring of bulk Olive oil supplies is recommended.

Cites

References

  • No record.

    • Cite

    APA: Copy

    Seyed Mohammadi Fard, Seyyedeh Maryam, Ghasemi Afshar, Peymaneh, & Adeli Milani, Morteza. (2020). A Comparison of the Quality Characteristics of the Virgin and Refined Olive Oils Supplied in Tarom Region, Iran (2019). JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, 6(2), 83-90. SID. https://sid.ir/paper/348101/en

    Vancouver: Copy

    Seyed Mohammadi Fard Seyyedeh Maryam, Ghasemi Afshar Peymaneh, Adeli Milani Morteza. A Comparison of the Quality Characteristics of the Virgin and Refined Olive Oils Supplied in Tarom Region, Iran (2019). JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION[Internet]. 2020;6(2):83-90. Available from: https://sid.ir/paper/348101/en

    IEEE: Copy

    Seyyedeh Maryam Seyed Mohammadi Fard, Peymaneh Ghasemi Afshar, and Morteza Adeli Milani, “A Comparison of the Quality Characteristics of the Virgin and Refined Olive Oils Supplied in Tarom Region, Iran (2019),” JOURNAL OF HUMAN, ENVIRONMENT AND HEALTH PROMOTION, vol. 6, no. 2, pp. 83–90, 2020, [Online]. Available: https://sid.ir/paper/348101/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top