M.S. Mirrezaie Roodaki, M.A. Sahari*, B. Ghiassi Tarzi, M. Barzegar and M. Gharachorloo Pages 17 - 27 ( 11 )
Background: Virgin Olive Oil (VOO) is known as a nutraceutical resource. Virgin olive oil is stable oil and its shelf life is longer than the other edible oils. Bladi and Arbequina are the most extensive and important olive cultivars in Iran-Qom region. The aim of this research was to evaluate stability and the bioactive compounds of two olive cultivars (Bladi and Arbequina) that have beneficial effects on body's health.
Methods: Olive fruits from Bladi and Arbequina cultivars were collected, indexes of weight, dimension, oil and moisture content of whole fruit, pulp and kernel were studied; their oil was extracted (cold press) and free fatty acid, peroxide, polar compounds, conjugated dienes and trienes, induction period, refractive index, chlorophyll and carotenoid contents, fatty acid, phenolic and tocopherol profiles were investigated.
Results: The results showed that the dimensions and weights of the whole fruit, pulp and kernel of cultivars were significantly different. With the same amount of moisture, oil contents of fruit, pulp and kernel in Bladi (18.44, 34.94, 3.82%, respectively) were less than those in Arbequina (30.72, 45.1 and 8.75%). The composition of fatty acids in Bladi and Arbequina’s oil mainly consisted of oleic (50.16, 57.43%), palmitic (22.33, 19.79%) and linoleic acid (18.38, 14.72%),. Induction period of Arbequina was higher than Bladi, although polyphenols and tocopherols contents were higher in Bladi.
Conclusion: The fatty acids composition and the presence of antioxidants mainly phenols and tocopherols are established key factors for the resistance of the oil to autoxidation.
Arbequina cultivar, bioactive compounds, Bladi cultivar, dimension, physicochemical properties, virgin olive oil.
Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Department of Food Science Technology, Tarbiat Modares University, Tehran, Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Department of Food Science Technology, Tarbiat Modares University, Tehran, Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran