CHANGES OF OIL CONTENT AND TOTAL POLYPHENOL IN THREE VARIETIES OF OLIVES DURING THE COURSE OF MATURATION

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BOLAND NAZAR S.Z.; GHAVAMI M.; SERVILI M.; HOOSHMAND D.; SAFAFAR H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:9 | Issue:39 Page(s): 1-9

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Title

CHANGES OF OIL CONTENT AND TOTAL POLYPHENOL IN THREE VARIETIES OF OLIVES DURING THE COURSE OF MATURATION

Author(s)

Keywords

OLIVEQ2

TOTAL POLYPHENOLQ1

COURSE OF MATURATIONQ2

OIL CONTENTQ2

Abstract

In this study three different varieties of OLIVEs from Fars Province were chosen and subjected to oil extraction. The varieties are Zard (Iran), Arbeqina (Spain) and Kronaiky (Greek). We harvest their fruit in 4 mounts: Mordad, Shahrivar, Mehr and Aban. In this study changes in the polyphenol composition of the oil extracted from OLIVE fruit by HPLC and oil percent by Soxhlet during the COURSE OF MATURATION is investigated. This work is concerned with the best harvesting point when TOTAL POLYPHENOL reaches its maximum concentration. The quantitative and qualitative determinations concerned with the polyphenol composition were carried out on the oil and concluded the maturation of OLIVEs depending on the variety played an important role in the polyphenol composition and oil percent of the extracted oils.

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APA: Copy

BOLAND NAZAR, S.Z., GHAVAMI, M., SERVILI, M., HOOSHMAND, D., & SAFAFAR, H.. (2013). CHANGES OF OIL CONTENT AND TOTAL POLYPHENOL IN THREE VARIETIES OF OLIVES DURING THE COURSE OF MATURATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(39), 1-9. SID. https://sid.ir/paper/72552/en

Vancouver: Copy

BOLAND NAZAR S.Z., GHAVAMI M., SERVILI M., HOOSHMAND D., SAFAFAR H.. CHANGES OF OIL CONTENT AND TOTAL POLYPHENOL IN THREE VARIETIES OF OLIVES DURING THE COURSE OF MATURATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(39):1-9. Available from: https://sid.ir/paper/72552/en

IEEE: Copy

S.Z. BOLAND NAZAR, M. GHAVAMI, M. SERVILI, D. HOOSHMAND, and H. SAFAFAR, “CHANGES OF OIL CONTENT AND TOTAL POLYPHENOL IN THREE VARIETIES OF OLIVES DURING THE COURSE OF MATURATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 39, pp. 1–9, 2013, [Online]. Available: https://sid.ir/paper/72552/en

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