Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin

Abstract

In this research, 12 Extra Virgin Olive Oil (EVOO) were collected from Iran’s northern and southern provinces including Zard, Roghani, Dezful, and Mari cultivars were studied. Free fatty acid content (%), Peroxide value (meq O2/kg sample), and fatty acid composition of Extra Virgin Olive Oil (EVOO) were analyzed. Results showed that Iran’s northern EVOOs have more unsaturated fatty acid (Oleic, Linoleic, Linolenic acids) than southern in general. On the other hand, saturated fatty acids content (Palmitic, and Stearic acids) were higher in southern EVOOs. But free fatty acid content (%) and Peroxide value (meq O2/kg sample) showed that oxidation stability of southern EVOOs was higher than northern.

Keywords

• Iran’s Olive oil,Fatty acid composition,Free fatty acid content (%)

References

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