CHARACTERIZATION OF VIRGIN OLIVE OILS (OLEA EUROPAEA L.) FROM THREE MAIN IRANIAN CULTIVARS, 'ZARD', 'ROGHANI' AND 'MARI' IN KAZEROON REGION

被引：6
|
作者：
Hashempour, A. [2 ]
Ghazvini, R. Fotouhi [2 ]
Bakhshi, D. [2 ]
Aliakbar, A. [3 ]
Papachatzis, A. [1 ]
Kalorizou, H. [1 ]
机构：
[1] Technol Educ Inst Larissa, Dept Plant Prod, Larisa, Greece
[2] Univ Guilan, Fac Agr, Dept Hort Sci, Rasht, Iran
[3] Univ Guilan, Fac Sci, Dept Chem Sci, Rasht, Iran
来源：
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT | 2010年 / 24卷 / 04期
关键词：
olive oil; fatty acids; phenolic compounds; pigments; COMPONENTS; QUALITY; FRUITS;
D O I：
10.2478/V10133-010-0053-Z
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The quality of virgin olive oil of three major Iranian cultivars including Zard Roghani and Man grown in Kazeroon region located in southern part of Iran was examined in 2008 There were significant differences among fatty acids content of all three cultivars Man had the highest oleic acid and the lowest palmitic acid Oleic acid to linoleic acid ratio in all studied cultivars was higher than the reported levels in the olive oils from other countries Results from the quantification of phenolic compounds indicated that Zard cultivar had the highest tyrosol and Man had the highest cinamic acid and vanilic acid The oil of Zard had the highest chlorophyll and Roghani showed the highest carotenoid content Results here confirm that there were significant differences (p < 0 05) in the features biochemical characteristics and nutritional value among these cultivars
引用
收藏
页码：2080 / 2084
页数：5
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