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...

The purpose of this research was to characterize an olive core collection using some agronomic characters and simple sequence repeat (SSR) markers and to determine SSR markers associated with the content of fatty acids in olive oil. SSR marker analysis demonstrated the presence of a high amount of genetic variation between the olive cultivars analyzed. A UPGMA dendrogram demonstrated that olive...

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...

the effect of kaolin on fruit and oil of olive cv. `zard’ was evaluated in a commercial orchard in fasacity, fars province. mature olive trees cv. `zard’ were sprayed with 0, 3 and 6% kaolin after 60 days, 60and 90 days and 60, 90, 120 days after full bloom. results showed that kaolin concentration and sprayingtime had not significant effects on physicochemical parameters but they had significa...

iran is renowned as one of the olive origins in the world; therefore, characterizing and conserving the existing genotypes compared to exotic cultivars and organizing these genotypes are of critical importance. one of the most important factors in successful cultivation of olive trees is the identification and selection of suitable cultivars for each geographic region to produce oil with approp...

Virgin olive oils extracted from three principal Tunisian olive cultivars (Chemlali, Chetoui and Zarrazi) and coming from four different regions (Sfax, Beja, Gabes and Medenine) along the Tunisian costs were analysed. The quality indices as well as fatty acids and phenolic acids content of oil samples were examined using univariate and multivariate statistical analysis. The finding demonstrated...

abstract the harvesting time and storage conditions of olive fruit are effective factors on the quality and quantity of oil. the harvesting time of olive is different in each area and it depends on climatic conditions.this investigation was carried out to assess the impact of harvesting time on olive oil quality and quantity frome two olive varieties cultivated in gorgan region. for this reason...

this experiment was conducted to find the best harvesting time for two olive cultivars dezful and zard in fars province, iran. fruits were harvested in 10 days intervals from 11 september and their quantitative and qualitative characteristics were measured. results indicated that for canning olive, the best harvesting time for dezful cultivar was 23-31 october. at this time, fruits were in yell...