فهرست مطالب farhad akbari

Olive oil is one of the oldest known vegetable oils and ranking sixth source in the world production. Many factors, particularly the cultivar and climate affect olive oil quality. Therefore, present study was conducted to evaluate the oil qulity of five olive cultivars in Tarom olive research station of Zanjan based on completely randomized design with three replications in 2016. Fruits of Zard, Kalamata, Kayssi, Koroneiki and Arbequina cultivars were harvested at 3- 4 maturity index and immediately after harvest oil extraction was performed and some qualitative characteristics of olive oil were evaluated. Results showed that among the studied cultivars, Kayssi had the lowest iodine and peroxide value, and at the same time had the highest K232, total carotenoid, total phenol, oleic acid and also oleic to linoleic acid ratio of olive oil. Moreover, in the evaluation of the fatty acid composition of olive oil, it was revealed that Koroneiki had the highest eicosenoic acid, arachidic acid and Linoleic acid. The highest amount of cholesterol and Δ7-avenasterol was observed in Zard cultivar, while Kalamata had the highest stigmasterol, β-sitosterol and Δ5-24-stigmastadienol. According to the obtained results, among the studied cultivars according to quality of olive oil Kayssi cultivar can introduce as a suitable cultivar for Tarom weather conditions.