PHYSICOCHEMICAL PROPERTIES OF TWO VARIETIES OF OLIVE OIL (ROGHANI & ZARD) IN IRAN

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Najafzadeh Mahmoud; FARHOOSH REZA; SHARIF ALI

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

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

PHYSICOCHEMICAL PROPERTIES OF TWO VARIETIES OF OLIVE OIL (ROGHANI & ZARD) IN IRAN

Author(s)

Najafzadeh Mahmoud | FARHOOSH REZA | SHARIF ALI

Keywords

OLIVE OIL

PHYSICOCHEMICAL PROPERTIES

ROGHANI

ZARD

Abstract

IN THIS STUDY, THE PHYSICOCHEMICAL PROPERTIES OF THE OILS OF TWO VARIETIES OF OLIVE, NAMED ROGHANI AND ZARD, WERE EXAMINED. SELECTION OF VARIETIES WAS BASED ON THE FRUIT PRODUCTION PERFORMANCE PER HECTARE AND THE PERCENTAGE OF EXISTING OIL IN THE COUNTRY. COMPARISON OF FATTY ACIDS INDICATED A SIGNIFICANT DIFFERENCE IN THAT THE RATIO OF USFA TO SFA OF ZARD AND ROGHANI OILS WERE 4.62 AND 4.15, RESPECTIVELYAND THEIR OXIDIZABILITY VALUES WERE 1.74 AND 2.15, RESPECTIVELY. THE IODINE VALUE OF ZARD AND ROGHANI OILS WERE DETERMINED 77.64 AND 80.52, RESPECTIVELY. A SIGNIFICANT DIFFERENCE (P<0.05) WAS OBSERVED BETWEEN THE SAPONIFICATION NUMBER AND UNSAPONIFIABLE MATTER CONTENT AND THE WAX CONTENT OF THE TWO OILS THE AMOUNT OF TOTAL TOCOPHEROL CONTENT (BASED ONɑ-TOCOPHEROL) AND POLYPHENOL CONTENT (IN TERMS OF GALLIC ACID) IN ZARD OIL WERE 244.27 AND 87.25, AND IN THE OIL OF ROGHANI VARIETY WERE 420.71 AND 258.54 PPM, RESPECTIVELY. IN ADDITION, STEROL COMPOUNDS IN THESE OILS WERE MEASURED 2.70 AND 3.68, RESPECTIVELY. THE RESULTS REVEALED THAT ROGHANI VARIETY HAD MORE APPROPRIATE CHEMICAL COMPOSITION THAN ZARD ONE.

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APA: Copy

Najafzadeh, Mahmoud, FARHOOSH, REZA, & SHARIF, ALI. (2013). PHYSICOCHEMICAL PROPERTIES OF TWO VARIETIES OF OLIVE OIL (ROGHANI & ZARD) IN IRAN. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926720/en

Vancouver: Copy

Najafzadeh Mahmoud, FARHOOSH REZA, SHARIF ALI. PHYSICOCHEMICAL PROPERTIES OF TWO VARIETIES OF OLIVE OIL (ROGHANI & ZARD) IN IRAN. 2013. Available from: https://sid.ir/paper/926720/en

IEEE: Copy

Mahmoud Najafzadeh, REZA FARHOOSH, and ALI SHARIF, “PHYSICOCHEMICAL PROPERTIES OF TWO VARIETIES OF OLIVE OIL (ROGHANI & ZARD) IN IRAN,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926720/en

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