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Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

Year 2017, Volume: 1 Issue: 2, 54 - 58, 30.11.2017

Abstract

In this test, fatty acid composition of olive
oil obtained from Iranian Phishomi olive cultivar grown in the northern part of
country, Gilan province, was determined using a gas chromatography fitted with
a flame ionization detector. A total of 12 fatty acids entailing myristic,
palmitic, palmitoleic, margaric, margoleic, stearic, oleic, linoleic,
arachidic, linolenic, gadoleic and behenic acids were detected. From them,
oleic acid was the most prevailing fatty acid, representing the highest content
(63.65 %) in the sample, followed by linoleic acid (16.93 %), palmitic acid
(14.14 %) and stearic acid (2.73 %); the amount of the rest of the fatty acids
detected in trace amounts. Fatty acid composition might vary between olive oils
obtained from different cultivars. However, our finding was agreed to the range
of those disclosed by the International Olive Oil Council and Codex
Alimentarius with elevated resemblance. Apart from fatty acid compositions,
percentage of saturated fatty acids (17.48 %), monounsaturated fatty acids
(64.82 %), polyunsaturated fatty acids (17.71 %) and the ratios of PUFA to SFA
(3.66 %) and oleic to linoleic acids (3.76 %) were also evaluated in oils.
Oleic to linoleic acid ratio in studied oils was similar to Greek Throumbolia
(2.91–3.19 %) oil.



 

References

  • Amanpour, A., Kelebek, H., Kesen, S., & Selli, S. (2016). Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry. Journal of the American Oil Chemists’ Society, 93(12), 1595–1603.
  • Benito, M., Oria, R., & Sánchez-Gimeno, A. C. (2010). Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain). Food Science and Technology International, 16(6), 523–530.
  • Cerretani, L., Bendini, A., Caro, A. Del, Piga, A., Vacca, V., Caboni, M. F., & Gallina Toschi, T. (2006). Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. European Food Research and Technology, 222(3–4), 354–361.
  • Codex Alimentarius Commission. (2003). Standard for olive oils and olive pomace oils.
  • Hashempour, A., Ghazvini, R. F., Bakhshi, D., Aliakbar, A., Papachatzis, A., & Kalorizou, H. (2010). Characterization of Virgin Olive Oils ( Olea Europaea L.) from Three Main Iranian Cultivars, “Zard”, “Roghani” and “Mari” in Kazeroon Region. Biotechnology & Biotechnological Equipment, 24(4), 2080–2084.
  • Homapour, M., Ghavami, M., Piravi-Vanak, Z., & Hosseini, S. E. (2014). Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions. Grasas Y Aceites, 65(4), 43.
  • IOOC. (2001). Trade standard applying to olive oil and olive pomace oil.
  • Kelebek, H., Kesen, S., & Selli, S. (2015). Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. International Journal of Food Properties, 18(10), 2231–2245.
  • Kharazi, S. H., Kenari, R. E., Amiri, Z. R., & Azizkhani, M. (2012). Characterization of Iranian virgin olive oil from the Roodbar region: A study on Zard, Mari and Phishomi. Journal of the American Oil Chemists’ Society, 89(7), 1241–1247.
  • Luna, G., & Aparicio, R. (2002). Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol, 104, 614–627.
  • Mraicha, F., Ksantini, M., Zouch, O., Ayadi, M., Sayadi, S., & Bouaziz, M. (2010). Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food and Chemical Toxicology, 48(11), 3235–3241.
  • Vekiari, S. A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., & Arapoglou, D. (2010). Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece. Grasas Y Aceites, 61(3), 221–231.
Year 2017, Volume: 1 Issue: 2, 54 - 58, 30.11.2017

Abstract

References

  • Amanpour, A., Kelebek, H., Kesen, S., & Selli, S. (2016). Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry. Journal of the American Oil Chemists’ Society, 93(12), 1595–1603.
  • Benito, M., Oria, R., & Sánchez-Gimeno, A. C. (2010). Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain). Food Science and Technology International, 16(6), 523–530.
  • Cerretani, L., Bendini, A., Caro, A. Del, Piga, A., Vacca, V., Caboni, M. F., & Gallina Toschi, T. (2006). Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. European Food Research and Technology, 222(3–4), 354–361.
  • Codex Alimentarius Commission. (2003). Standard for olive oils and olive pomace oils.
  • Hashempour, A., Ghazvini, R. F., Bakhshi, D., Aliakbar, A., Papachatzis, A., & Kalorizou, H. (2010). Characterization of Virgin Olive Oils ( Olea Europaea L.) from Three Main Iranian Cultivars, “Zard”, “Roghani” and “Mari” in Kazeroon Region. Biotechnology & Biotechnological Equipment, 24(4), 2080–2084.
  • Homapour, M., Ghavami, M., Piravi-Vanak, Z., & Hosseini, S. E. (2014). Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions. Grasas Y Aceites, 65(4), 43.
  • IOOC. (2001). Trade standard applying to olive oil and olive pomace oil.
  • Kelebek, H., Kesen, S., & Selli, S. (2015). Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS. International Journal of Food Properties, 18(10), 2231–2245.
  • Kharazi, S. H., Kenari, R. E., Amiri, Z. R., & Azizkhani, M. (2012). Characterization of Iranian virgin olive oil from the Roodbar region: A study on Zard, Mari and Phishomi. Journal of the American Oil Chemists’ Society, 89(7), 1241–1247.
  • Luna, G., & Aparicio, R. (2002). Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol, 104, 614–627.
  • Mraicha, F., Ksantini, M., Zouch, O., Ayadi, M., Sayadi, S., & Bouaziz, M. (2010). Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food and Chemical Toxicology, 48(11), 3235–3241.
  • Vekiari, S. A., Oreopoulou, V., Kourkoutas, Y., Kamoun, N., Msallem, M., Psimouli, V., & Arapoglou, D. (2010). Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece. Grasas Y Aceites, 61(3), 221–231.
There are 12 citations in total.

Details

Primary Language English
Journal Section Article
Authors

Armin Amanpour 0000-0001-9783-691X

Songul Kesen This is me

Hasim Kelebek This is me

Serkan Sellı This is me

Publication Date November 30, 2017
Published in Issue Year 2017 Volume: 1 Issue: 2

Cite

APA Amanpour, A., Kesen, S., Kelebek, H., Sellı, S. (2017). Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil. Eurasian Journal of Food Science and Technology, 1(2), 54-58.
AMA Amanpour A, Kesen S, Kelebek H, Sellı S. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil. EJFST. November 2017;1(2):54-58.
Chicago Amanpour, Armin, Songul Kesen, Hasim Kelebek, and Serkan Sellı. “Characterization of Fatty Acids Composition in Iranian Phishomi Extra-Virgin Olive Oil”. Eurasian Journal of Food Science and Technology 1, no. 2 (November 2017): 54-58.
EndNote Amanpour A, Kesen S, Kelebek H, Sellı S (November 1, 2017) Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil. Eurasian Journal of Food Science and Technology 1 2 54–58.
IEEE A. Amanpour, S. Kesen, H. Kelebek, and S. Sellı, “Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil”, EJFST, vol. 1, no. 2, pp. 54–58, 2017.
ISNAD Amanpour, Armin et al. “Characterization of Fatty Acids Composition in Iranian Phishomi Extra-Virgin Olive Oil”. Eurasian Journal of Food Science and Technology 1/2 (November 2017), 54-58.
JAMA Amanpour A, Kesen S, Kelebek H, Sellı S. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil. EJFST. 2017;1:54–58.
MLA Amanpour, Armin et al. “Characterization of Fatty Acids Composition in Iranian Phishomi Extra-Virgin Olive Oil”. Eurasian Journal of Food Science and Technology, vol. 1, no. 2, 2017, pp. 54-58.
Vancouver Amanpour A, Kesen S, Kelebek H, Sellı S. Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil. EJFST. 2017;1(2):54-8.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com