Characterization of Virgin Olive Oils (Olea EuropaeaL.) from Three Main Iranian Cultivars, ‘Zard’, ‘Roghani’ and ‘Mari’ in Kazeroon Region
نویسندگان
چکیده
منابع مشابه
evaluation of virgin olive (olea europaea l.) oil quality from cultivars, “zard, roghani and mari”, kazeroon region
in this research, the quality indices, phenolic compounds (hydroxy tyrosol, tyrosol, cinamic and vanilic acid), fatty acids and pigments from olive oil of cultivars ‘zard’, ‘roghani’, and ‘mari’ (from kazeroon region, located in fars province), were assessed. measurement of phenolic compounds showed that ‘mari’ cultivar oil contained the highest cinamic and vanilic acids with 1.4 and 1.18 milli...
متن کاملComparative evaluation of physicochemical properties of four main Iranian cultivars of Olea europaea (Mary, Roghani, Fishomi and Zard)
Oleuropein, Hydroxytyrosol and Tyrosol are three major phenolic compounds present in olive with remarkable pharmacological effects. In this study, leaves and fruit of four olive cultivars including ‘Fishomi’, ‘Mary’, ‘Roghani’ and ‘Zard’ grown in the north of Iran were collected for comparative evaluation of the concentration of Oleuropein, Hydroxytyrosol and Tyrosol as well as antioxidant prop...
متن کاملEvaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions
Olive oil in general due to it monounsaturation, stability, nutritive value, consistency, taste andaroma might be considered as a valuable and luxury oil. Annual importation of olive oil to Iran fromMediterranean countries is on a large scale although some olive oils are produced in Iran particularly in the northand some plantation has been applied in different provinces particularly in Fars. T...
متن کاملAntioxidants in Greek Virgin Olive Oils
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of ex...
متن کاملeffect of thermal treatment on chemical changes and oxidative stability of iranian common virgin olive oil of roodbar region: a study on zard, mari and phishomi
the present study attempts to investigate the effect of thermal treatment at 180 °c for 8 hours on chemical changes, quality indexes and oxidative stability of three iranian common virgin olive oils (zard, mari and phishomi). oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability i...
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ژورنال
عنوان ژورنال: Biotechnology & Biotechnological Equipment
سال: 2010
ISSN: 1310-2818,1314-3530
DOI: 10.2478/v10133-010-0053-z