Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

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FARAHMANDFAR R.; Rahmatiyan M.; SALMANI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 71-78

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Title

Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

Author(s)

FARAHMANDFAR R. | Rahmatiyan M. | SALMANI S. | Issue Writer Certificate

Keywords

AdulterationsQ2

Olive oilQ2

PhytosterolQ1

Soybean oilQ2

Sunflower oilQ2

Abstract

Quality and nutritional properties of oils are the most important factors in food technology. Olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of Phytosterols. Thus, this research studies the efficiency of the determinations of fatty acids and Phytosterols in the detection of adulteration of Olive oil with certain vegetable oils. The fatty acid composition of oil samples was carried out by Gas chromatography and the amount of Phytosterols was measured through TLC sheets. Results showed that the main fatty acids in the Olive oils were Oleic acid (C18: 1), Palmitic acid (C16: 0), and Linoleic acid (C18: 2). In general, the addition of Sunflower and Soybean oils to Olive oil increased the amount of Linoleic acid, PUFA, PUFA/SFA, Iodine value, Cox value, Campestrol, and Stigmasterol but decreased Oleic acid, MUFA, MUFA/PUFA, OSI, IPpv, β-sitosterol, and Delta 5-avenasterol. It can be conducted that low amount of Campestrol is the most effective factor in identifying adulteration of Olive oil with Sunflower and Soybean oils.

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APA: Copy

FARAHMANDFAR, R., Rahmatiyan, M., & SALMANI, S.. (2020). Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 71-78. SID. https://sid.ir/paper/72698/en

Vancouver: Copy

FARAHMANDFAR R., Rahmatiyan M., SALMANI S.. Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):71-78. Available from: https://sid.ir/paper/72698/en

IEEE: Copy

R. FARAHMANDFAR, M. Rahmatiyan, and S. SALMANI, “Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 71–78, 2020, [Online]. Available: https://sid.ir/paper/72698/en

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