Assessment of the Chemicals and Oxidative Properties of Imported Extra Virgin Olive Oils

Subject Areas : Microbiology

فایق  Moloudi ¹ (دانشجوی کارشناسی ارشد بهداشت و ایمنی مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی قزوین، ایران)
پیمان  Ghajarbeigi ² (استادیار بهداشت مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی قزوین، ایران)
اشرف  Haj Hosseini Babaei ³ (استادیار مهندسی شیمی، دانشکده مهندسی شیمی، دانشگاه زنجان، ایران)
اصغر  Mohammadpour Asl ⁴ (استادیار اپیدمیولوژی، دانشکده بهداشت، دانشگاه علوم پزشکی قزوین، ایران)

Received: 2014-09-30 Accepted : 2014-11-15 Published : 2015-09-23

Keywords: Chemical properties, Edible Oil, Olive oil,

Abstract :

Introduction: Olive oil is one of the most consuming oil and plays important roles in humanhealth and nutrition. Due to the fact that most olive oils consumed in Iran are imported,therefore the control and olive oil regulations have important roles in food safety andconsumption. This study evaluates the chemical characteristics of imported extra virgin oliveoils.Materials and Methods: In this research work eight samples of extra virgin olive oils wereexamined for fatty acid composition, acidity, peroxide value, anisidine value, totox value andoxidative stability (Rancimat) according to the Iranian National Standards.Results: The results of fatty acid composition as expected for olive oils indicated that oleicacid was the predominant monounsaturated fatty acid with smaller quantities of saturated fattyacids namely palmitic and stearic acids and polyunsaturated fatty acid such as linoleic acid.Other examined factors such as acid, peroxide, anisidine, totax values and oxidative stabilitywere different among the oils that might indicate different qualitative factors involved amongthe oils.Conclusion: Interpretation of the data suggests that the measured factors are in the standardrange, however some other features namely climate and agricultural conditions might affectthe quality of the product.

References:

بی نام. (1371). تجزیه متیل استرهای اسیدهای چرب به روش گاز کروماتوگرافی. استاندارد ملی ایران، شماره

4091، چاپ اول.

بی‌نام. (1371). روش تهیه متیل استرهای اسیدهای چرب. استاندارد ملی ایران، شماره 4090، چاپ اول.

بی‌نام. (1375). تعیین پایداری روغن‌ها و چربی‌های در برابر اکسیداسیون. استاندارد ملی ایران، شماره 3734، چاپ اول.

بی‌نام. (1376). عدد آنیسیدین- روغن‌ها و چربی‌ها. استاندارد ملی ایران، شماره 4093، چاپ اول.

بی‌نام. (1377). اندازه گیری پراکسید در روغن‌ها و چربی‌های خوراکی. استاندارد ملی ایران، شماره 4179، چاپ اول.

بی‌نام. (1377). اندازه گیری عدد اسیدی و اسیدیته در روغن‌ها و چربی‌های خوراکی. استاندارد ملی ایران، شماره 4178، چاپ اول.

بی‌نام. (1389). اندازه گیری پراکسید در روغن‌ها و چربی‌های خوراکی. استاندارد ملی ایران، شماره 1446، چاپ سوم.

  Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K. S. & Ghazali, H. M. (2005). Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food Chemistry, 93, 253–263.

Aguilera, M. P., Beltran, G., Ortega, D., Fernandez, A., Jimenz, A. & Uceda, M. (2005). Characterization of virgin Olive oil of italian olive cultivar Frantoio and Leccino grown in Andalusia. Food Chem, 89, 387-91.

Alavi Rafiee, S., Farhoosh, R. & Haddad Khodaparast, M. H. (2012). Oxidative Stability of Iranian commercial olive oils. Iranian Food Science And Technology Research Journal, 8(3), 288-293. (in Persian)

Alavi Rafiee, S., Farhoosh, R., Haddad, M. & Khodaparast, M. H. (2012). Physicochemical properties of Iranian commercial olive oils. Iranian Journal of Nutrition Sciences & Food Technology, 7(2), 85-94.

Augustin, M. A. & Berry, S. K. (1993). Effectiveness of Antioxidants in Palm Olein during Heatin and Frying. J. AOCS, 60(1), 105 - 7.

Baiano, A., Gomes, T. & Caponio, F. (2005). A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage. International Journal of Food Science and Technology, 40, 829-834.

Billek, G. (1978). Quality assessment of used frying fats. A comparison of four methods. Journal of American Oil Chemists Society, (55), 728-32.

Boskou, D. (1996). Olive oil chemistry and technology. Champaign. IL: AOCS Press.

Casal, S., Malheiro, R.,  Sendas, A., Oliveira, B. P. P. & Pereira, J. A. (2010). Olive oil stability under deep-frying  conditions. Food  and  Chemical Toxicology, 48, 2972–2979.

Fatemi, S. H. & Hammond, E. G. (1980). Analysis of oleate, linoleate and linolenate hydroperoxides inoxidized ester mixtures. Journal of Lipids, 15, 379–385.

Firestone, D. (1994). Official Methods of Analysis of the Association of official Analytical chemists.15thedn, Arlington, USA.

Gomez-Gonzalez, S.,  Ruiz-Jimenez,  J. & Luque de Castro, M. D. (2010). Fatty acid profiling of the main  tissues  of Spanish olive  fruit: effect of  the oil extraction method. J Am Oil Chem Soc, 87, 1413–1423.

Haghighat Kharazi, S., Esmaeilzade Kenari, R. & Raftani Amiri, Z. (2013). Effect of heat treatment on chemical changes and oxidative stability of virgin olive oil varieties Iranian currency, Roudbar area: A study of Zard, Mari and fishi. Journal of Research of Food Science and Technology, 9(4), 330-339.

Homapour, M., Hamedi, M., Moslehishad, M. & Safafar, H. (2014). Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon. Iranian Journal of Nutrition Sciences & Food Technology, 2014, 9(1), 121-130.

IOC, International Olive Oil Council Trade standard. (2012). applying olive oil and olive pomace  oils. COI/T.15/NC n 3.

IOS 5509. International Organization for Standardization. (1990). Animal and vegetable fats and oils. Preparation of methyl esters of fatty acids.

Kaya, A., Tekin, A. R. & Oner, M. D. (1993). Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long term storage. Lebensm Wiss Technol, 26, 464-468.

Mirrezaie  Roodaki, M. S., Sahari, M. A., Ghiassi Tarzi, B., Barzegar, B., Gharachorloo, M., Safafar, M. & Bolandnazar, S. (2011).

 

Moisture and oil contents of two olive varieties (Bladi and Arbequina), National Symposium of Olive (Olive & Community Health), pp: 198-202.

Mirrezaie, R. & Sahari, M. (2013). Evaluation of oxidative stability of olive oil. JFST, 10(39), 61-75.

Moldao-Martins, M., Beirao-da-Costa, S., Neves, C., Cavaleiro, C., Salgueiro, L. & Beirao-da-Costa, M. L. (2014). Olive oil flavoured by the essential oils of Mentha x piperita and Thymus mastichina L. Food Quality and Preference, (15), 447–52.

Movahed, S. & Ghavami, M. (2007). Comparative and identification of fatty acid composition of Iranian and importing grape seed oil. Pajouhesh & Sazandeg, 75, 8-16.

Oreopoulou, D. P. & Tzia, C. A. (2002). Kinetic Study of Oil Deterioration during Frying and a Comparison with Heating. Journal of the American Oil Chemists’ Society, 79, 133-156.

Osman, M., Metzidakis, I. & Gerasopoulos, D. (1994). Qualitative changes in olive oil of fruit collected from trees grown at two altitudes. Sostanze Gr, 71, 187-194.

Pinelli, P., Galardi, C., Mulinacci, N., Vincieri, F. F., Cimato, A. & Romani, A. (2003). Mivor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chem, 80, 331-6.

Psaltopoulou, T., Naska, A., Orfanos, P., Trichopoulos, D., Mountokalakis, T. & Trichopoulou, A. (2004). Olive  oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am. J. Clin. Nutr, 80, 1012–18.

Silva, L., Pinto, J., Carrola, J. & Paiva-Martins, F. (2010). Oxidative stability of olive oil after food processing and comparison with  other vegetable oils. Food Chemistry, 121, 1177-1187.

Swee, Y. F., Cuppett, S. & Schlegel, V. (2006). Evaluation of SafTest TM Methods for Monitoring Frying Oil Quality. Journal of American Oil Chemists’ Society, 83, 15-20.

Yildirim, G. (2009). Effect of storage time on olive oil quality [dissertation]. Turkey: İZMİR University. Faculty of Engineering and Sciences.