Evaluation of the Effect of Refining Operations on Olive Oil Sterols in Iranian Oil Industry
Subject Areas : Microbiology
M.
Azadeh Ranjbar
1
(MSc Graduated of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
A.
Ghavami
2
(Principle Lecturer Human Nutrition at Metropolitan University, London, UK.)
Keywords: Fatty Acid Composition, Olive oil, Refining, Sterols,
Abstract :
Introduction: Olive oil due to the unique characteristics being monounsaturated, resistant to oxidation, having considerable quantities of phenolic compounds namely α-tocopherol, being liquid at room temperature with excellent taste and aroma might be regarded as a healthy oil. The aim of this study is to investigate the effect of refining operation on the sterol content of olive oil in Iran's oil industry. Materials and Methods: Samples were prepared before and after refining from three brands of olive oil production industries. Each sample was subjected to determination of iodine, saponification values and isolation of non saponifiable mater. The samples were also subjected to fatty acid and sterol analyses and compositions according to the standard methods defined nationally. Results: The results of this study indicated that small changes in fatty acid composition and values related to fatty acids have occurred. The study also indicated that the sterols have been affected by refining operations and has been lost and collected mainly in the distillate. Conclusion: The results of this study confirms that olive oil refining affects the quantities of sterols and these compounds with others namely tocopherols are collected in the distillate. Therefore distillate collected after deodorization of olive oil might be considered as a valuable fraction to be used in industries.
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.
Cho, E., Hung, S., Willett, W. C., Spiegelman, D., Rimm, E. B. & Seddon, J. M. (2001). Prospective study of dietary fat and the risk of age-related macular degeneration. American Journal of Clinical Nutrition, 73(2), 209-218.
Ghavami, M., Gharachorloo, M. & Ghiassi, B. (2009). Laboratory Techniques- oils and fats. Islamic Zad University Publication
Didi, M. A. & Makhoukhi, B. (2007). Colza oil bleaching through optimized acid activation of bentonite. A comparative study. Applied Clay Science, 20-28.
Harwood, J. & Aparicio Ruiz, R. (2013). Hand book of olive oil. Maryland: Springer Science & Business Media
Lukić, M., Lukić, I., Krapac, M., Sladonja, B. & Piližota, V. (2013). Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chemistry, 136(1), 251–258. https://doi.org/10.1016/j.foodchem.2012.08.005.
Mirrezaie Roodaki, M. S., Sahari, M. A., Ghiassi Tarzi, B., Barzegar, M. Gharachorloo, M. Safafar, H. Bolandnazar, S. (2011). Moisture and oil contents of two olive varieties (Bladi and Arbequina), National Symposium of Olive (Olive & Community Health); 198-202.
Moulodi, F., Qajarbeigi, P., Hajhoseini, A. & Mohamadporasl, A. (2014). Assessment of the chemicals and oxidative properties of imported extra virgin olive oils. Journal of Food Technoogy and Nutrition, 12(4), 27-34. [Persian].
Owen, R., WHaubner, R., Wurtele, G., Hull, E., Spiegelhalder, B. & Bartsch, H. (2004). Olives and olive oil in cancer prevention. Europ,ean Journal of Cancer Prevention,13(4), 319-326.
Pinelli, P., Galardi, C., Mulinacci, N., Vincieri, F. F. & Cimato, A. (2003) AMivor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chemistry, 80, 331-336.
Sabir, S. M., Hayat, I. & Gardezi, S. D. A. (2003). Estimation of sterols in edible fats and oils. Pakistan Journal of Nutrition, 2, 178-181.
Shahidi, F. (2005). Baile´s industrial oil and fat products.6nd ed. Newfounland: Wiley Interscience.
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.
Sisakhtnezhad, S., Sheikhol-Islami, A., Kiani, A. & Mohammadi, B., Darzi-Ramandi, M., Parvin, N. & Bahrami, G. (2008). Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying, Journal of Medical Sciences, Kermanshah University of Medical Sciences, 12(4), 343-357.
Wei, J. H., Yin, X. & Welander, P. V. (2016). Sterol Synthesis in Diverse Bacteria. Frontiers in Microbiology, 7. https://doi.org/10.3389/fmicb.2016.00990.
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.
Cho, E., Hung, S., Willett, W. C., Spiegelman, D., Rimm, E. B. & Seddon, J. M. (2001). Prospective study of dietary fat and the risk of age-related macular degeneration. American Journal of Clinical Nutrition, 73(2), 209-218.
Ghavami, M., Gharachorloo, M. & Ghiassi, B. (2009). Laboratory Techniques- oils and fats. Islamic Zad University Publication
Didi, M. A. & Makhoukhi, B. (2007). Colza oil bleaching through optimized acid activation of bentonite. A comparative study. Applied Clay Science, 20-28.
Harwood, J. & Aparicio Ruiz, R. (2013). Hand book of olive oil. Maryland: Springer Science & Business Media
Lukić, M., Lukić, I., Krapac, M., Sladonja, B. & Piližota, V. (2013). Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chemistry, 136(1), 251–258. https://doi.org/10.1016/j.foodchem.2012.08.005.
Mirrezaie Roodaki, M. S., Sahari, M. A., Ghiassi Tarzi, B., Barzegar, M. Gharachorloo, M. Safafar, H. Bolandnazar, S. (2011). Moisture and oil contents of two olive varieties (Bladi and Arbequina), National Symposium of Olive (Olive & Community Health); 198-202.
Moulodi, F., Qajarbeigi, P., Hajhoseini, A. & Mohamadporasl, A. (2014). Assessment of the chemicals and oxidative properties of imported extra virgin olive oils. Journal of Food Technoogy and Nutrition, 12(4), 27-34. [Persian].
Owen, R., WHaubner, R., Wurtele, G., Hull, E., Spiegelhalder, B. & Bartsch, H. (2004). Olives and olive oil in cancer prevention. Europ,ean Journal of Cancer Prevention,13(4), 319-326.
Pinelli, P., Galardi, C., Mulinacci, N., Vincieri, F. F. & Cimato, A. (2003) AMivor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany. Food Chemistry, 80, 331-336.
Sabir, S. M., Hayat, I. & Gardezi, S. D. A. (2003). Estimation of sterols in edible fats and oils. Pakistan Journal of Nutrition, 2, 178-181.
Shahidi, F. (2005). Baile´s industrial oil and fat products.6nd ed. Newfounland: Wiley Interscience.
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.
Sisakhtnezhad, S., Sheikhol-Islami, A., Kiani, A. & Mohammadi, B., Darzi-Ramandi, M., Parvin, N. & Bahrami, G. (2008). Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying, Journal of Medical Sciences, Kermanshah University of Medical Sciences, 12(4), 343-357.
Wei, J. H., Yin, X. & Welander, P. V. (2016). Sterol Synthesis in Diverse Bacteria. Frontiers in Microbiology, 7. https://doi.org/10.3389/fmicb.2016.00990.
