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

Subject Areas : Microbiology

فایق Moloudi ¹ , پیمان Ghajarbeigi ² , اشرف Haj Hosseini Babaei ³ , اصغر Mohammadpour Asl ⁴

1 - دانشجوی کارشناسی ارشد بهداشت و ایمنی مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی قزوین، ایران
2 - استادیار بهداشت مواد غذایی، دانشکده بهداشت، دانشگاه علوم پزشکی قزوین، ایران
3 - استادیار مهندسی شیمی، دانشکده مهندسی شیمی، دانشگاه زنجان، ایران
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.

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