بررسی ترکیب اسیدهای چرب و مقدار روغن استخراج شده از میوه 16 رقم زیتون ایرانی و خارجی

Olive oil represents the typical lipidic source of the Mediterranean diet, a dietary habit which has been
associated with a low incidence of several pathologies, including cardiovascular diseases and neurological
disorders and Cancers. The beneficial properties of olive oil have been mainly attributed to its high content
of monounsaturated oleic acid, which is reported to affect the serum lipidic profile and to decrease, both in
vivo and ex vivo, LDL susceptibility to oxidation. However, in recent years converging evidence indicates
that the olive oil nonglyceride fraction, rich in polyphenols, significantly contributes to its benefits on human
health.
In this study, olive fruits were obtained from an olive research institute of Tarom (Iran) during the harvest
season, durin of fruit ripening, which was from the Ts groop and control groop variety. The oil content of
olives were measured with NMR. Then, olives were stored in plastic boxes with storage conditions (cold
room with -20°C temperatures and dark) and fatty acid composition of oils are determined after 50 days with
GC method. The results demonstrate the significant varietal influence on the fatty acids composition of olive
oil. Fatty acids composition has shown that the influence of the variety on the fatty acids composition is
marked by the ratio oleic fatty acid / linoleic fatty acid.
The oleic fatty acid is the most dominant fatty acid. Its percentage varies from 78 to 81%. The percentage of
oleic acid for the other T groop varieties is fluctuating between 43% and 82%.