INVESTIGATION ON CHARACTERISTICS OF OLIVE OIL QUALITY (OLEA EUROPEA L.) OF CERTAIN CULTIVARS IN ROUDBAR REGION OF GUILAN PROVINCE

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HASHEMPOUR A.; FOTOUHI GHAZVINI R.

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Journal: IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY Year:2009 | Volume:10 | Issue:2 Page(s): 141-150

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Title

INVESTIGATION ON CHARACTERISTICS OF OLIVE OIL QUALITY (OLEA EUROPEA L.) OF CERTAIN CULTIVARS IN ROUDBAR REGION OF GUILAN PROVINCE

Author(s)

HASHEMPOUR A. | FOTOUHI GHAZVINI R. | Issue Writer Certificate

Keywords

CULTIVARQ2

FATTY ACIDSQ2

OLIVE OILQ3

PIGMENTSQ2

Abstract

The OLIVE OIL quality depends on different factors such as CULTIVAR, climate conditions and the ripening stage. Amongst them, CULTIVAR is one of the most important effective factors. In this experiment, the OLIVE OIL quality of 'Roghani' and 'Mari' CULTIVARs was compared with the OLIVE OIL quality of 'Leccino', 'Kalamata' and 'Conservalia' CULTIVARs in Roudbar region of Guilan province. Considering, the quality indices (acidity, peroxide, spectrophotometric indices of K232 and K270), FATTY ACIDS, composition, total phenol, chlorophyll PIGMENTS and the carotenoid of the oil of the CULTIVARs under study were examined. Analysis of FATTY ACIDS by GC showed that the highest and lowest level of unsaturated fatty acid, oleic belong to the oil of 'Kalamata' (83.69%) and 'Mari' (75.99%) CULTIVARs, respectively. Also, the lowest level of saturated fatty acid was palmetic that found in the oil of 'Kalamata' CULTIVAR. The level of linoleic acid in the oil samples of all the CULTIVARs was found to be lower than the range accepted by the International Council of OLIVE OIL. The level of total phenol as well as chlorophyll PIGMENTS and carotenoid showed significant differences among the oil samples of the five CULTIVARs. 'Mari' and 'Leccino' CULTIVARs showed the highest levels of chlorophyll and carotenoid. The highest and lowest levels of total phenol belonged to 'Roghani' and 'Conservalia' respectively. Based on the results of this experiment, it was observed that, in comparison with other CULTIVARs, the OLIVE OIL of 'Kalamata' and 'Mari' CULTIVARs had higher quality in Rudbar region. These differences in the OLIVE OIL quality of the CULTIVARs under study were due to the differences in genetic factors during the process of fruit growth in each CULTIVAR.

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APA: Copy

HASHEMPOUR, A., & FOTOUHI GHAZVINI, R.. (2009). INVESTIGATION ON CHARACTERISTICS OF OLIVE OIL QUALITY (OLEA EUROPEA L.) OF CERTAIN CULTIVARS IN ROUDBAR REGION OF GUILAN PROVINCE. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, 10(2), 141-150. SID. https://sid.ir/paper/80878/en

Vancouver: Copy

HASHEMPOUR A., FOTOUHI GHAZVINI R.. INVESTIGATION ON CHARACTERISTICS OF OLIVE OIL QUALITY (OLEA EUROPEA L.) OF CERTAIN CULTIVARS IN ROUDBAR REGION OF GUILAN PROVINCE. IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY[Internet]. 2009;10(2):141-150. Available from: https://sid.ir/paper/80878/en

IEEE: Copy

A. HASHEMPOUR, and R. FOTOUHI GHAZVINI, “INVESTIGATION ON CHARACTERISTICS OF OLIVE OIL QUALITY (OLEA EUROPEA L.) OF CERTAIN CULTIVARS IN ROUDBAR REGION OF GUILAN PROVINCE,” IRANIAN JOURNAL OF HORTICULTURAL SCIENCE AND TECHNOLOGY, vol. 10, no. 2, pp. 141–150, 2009, [Online]. Available: https://sid.ir/paper/80878/en

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