Investigation of chemical properties and content of phytosterols in first grade virgin and refined olive oils in Kerman province in 1399

Document Type : Short Communication

Authors

1 Department of Food Biotechnology, Faculty of Agriculture and Natural Resources, Tehran University of Science and Research, Tehran. Iran.

2 Shiraz University of Medical Sciences, Shiraz, Iran.

3 Department of Food Biotechnology, Tehran University of Science and Research , Tehran, Iran.

Abstract

Introduction: Olive oil is one of the valuable oils that has found a special place in the basket of households due to its numerous nutritional and quality properties. The fatty acid composition of olive oil, the amount of non-soapy substances such as tocopherols and sterols, the olive cultivar, and the olive fruit growing area used to extract the oil affect the number of polyphenol compounds and The quality and sensation of oils and their oxidative stability have a significant impact. The purpose of this study is to evaluate the quality of first-grade virgin olive oils and refined oils available in the market in 1399 in Kerman province and compare with the national standard of Iran to ensure the stability of the quality of oil consumed by different segments of society.
Methods: All tests for identifying and determining fatty acids and sterols were performed with gas chromatography, and mass chromatography equipment equipped with mass and chemical tests were performed with standard reagents and chemical solutions.
Results: Showed that the acidity and peroxide content of refined oil samples were significantly lower than first-grade virgin samples. The quenching coefficient of the refined oils was higher than that of the virgin oils, and the unsaponifiable number was higher in the virgin olive oil samples than in the refined samples.
Conclusion: All tested samples were within the acceptable standard and were acceptable according to the Iranian national standard.

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