جستجوی مقالات مرتبط با کلیدواژه « روغن زیتون » در نشریات گروه « کشاورزی »

The present study aims to shed light on the effects of encapsulation by the nanoemulsion (NE) method of garlic essential oil (GEO) on the oxidative stability of olive oil. To this end, the effect of different GEO percentages on NE droplet size, encapsulation efficiency, antioxidant properties, stability, and turbidity at concentrations of 200, 400, and 600 ppm was evaluated. The results showed that the droplet size of NEs ranged from 50.75 to 220.20 nm. The NEs were added to olive oil, and the oil’s peroxide, thiobarbituric acid, iodine, acid values, antioxidant properties, and sensory properties were measured at 1, 30, 60, and 90 days of storage. According to the findings, from day 30th to 90th, the lowest amount of peroxide, thiobarbituric acid, and acid values, and also the highest antioxidant activity (lowest IC50), were detected in the sample with the highest concentration of NE (600 ppm of garlic essential oil nanoemulsion [GEON] encapsulated with Arabic gum).

In this study, biodegradable film was prepared from polyvinyl alcohol. Silver chloride nanoparticles and spirulina algae powder were used to modify the physicochemical structure and create antioxidant activity in the film. The surface morphology of the film was investigated. Polyvinyl alcohol film and its composites were used for packaging virgin olive oil. D-optimal design was used to investigate the effect of packaging type and storage time on the chemical, color and sensory characteristics of the oil. Chemical characteristics (acidity, peroxide value, refractive index and total phenol), sensory and color characteristics were investigated. The response surface method was used to investigate the effect of independent variables on the oil as well as the created mathematical models. The obtained results showed that in polyvinyl alcohol film modified with silver chloride particles and polyvinyl alcohol modified with silver chloride and spirulina particles, the presence of these particles on the surface of the film was completely evident. The results of the chemical, sensory and color analysis of the oil showed that the chemical, sensory and color quality of the oil decreased with the increase in the storage time of the oil in all packages. Peroxide value as the most important indicator of the quality of oils in normal packaging increased from 1 to 7 (mEq O2/Kg oil) during 30 days of storage, while in oil packaged with polyvinyl alcohol modified with silver chloride and spirulina algae, this increase was from 1 to 2 (mEq O2/Kg oil). In general, oils packaged with polyvinyl alcohol modified with silver chloride and spirulina algae showed the least quality changes compared to normal packaging, which indicates the ability of these films to control the quality and increase the shelf life of virgin olive oil.

The aim of this study was to investigate some physicochemical properties and antioxidant activity of biodegradable film prepared from sodium caseinate containing titanium nanoxide and grape seed essential oil and its effect on the oxidative resistance of olive oil. Antioxidants are added to oil to delay oxidation. According to previous studies, the carcinogenicity of traditional antioxidants has led to a reduction in their use and their replacement with natural antioxidants. For this purpose, bionanocomposite films based on sodium caseinate at different levels of titanium nanoxide (zero, 0.38, 0.75, 1.3 and 1.5% w/w) and grape seed essential oil at five levels (zero, 125, 250, 375 and 500 ppm) were prepared. The results showed that the addition of titanium nanoxide and grape seed essential oil increased the thickness and opacity of the films and reduced the light transmission through the films and thus their opacity. The film containing 1.5% of titanium nanoxide and 500 ppm of essential oil had the highest turbidity and thickness among other samples. With increasing the concentration of grape seed essential oil, the antioxidant properties of the films also increased, so that the film containing 500 ppm of essential oil showed 78% antioxidant activity.

In this study, the quantitative and qualitative characteristics of the olive oil of three promising genotypes (T2, T7 and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop years (2017-2018). The results showed that T18 genotype with 70.96% and 69.58% oil in flesh dry matter had the highest amount of oil during 2017 and 2018, respectively, compared to other cultivars and genotypes. Also T18 genotype had the highest percentage of oleic acid and total unsaturated fatty acids with a double bonds. The oleic acid content of T18 genotype in 2017 and 2018 was 80.3% and 79.8%, respectively. In addition, the amount of palmitic acid in T18 genotype (9.5% and 10.3% in 2017 and 2018, respectively) was also lower than other cultivars and genotypes. T7 genotype had higher linoleic acid (14.2 and 18.67% in 2017 and 2018, respectively) and lower oleic acid (66.8 and 60.5% in 2017 and 2018, respectively). Based on principal component analysis (first four components), the first component was mostly associated with the traits of positive effect on the olive oil quality such as oleic acid and unsaturated fatty acids and increasing the oil percentage. In general, according to the results of this experiment, T18 genotype was superior to other cultivars and genotypes in terms of quantity and quality of oil and can be included in the cultivar introduction program.

In this study, qualitative traits and bioactive compounds of edible oil that extracted from three olive promising genotypes (T2, T7, and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop seasons (2017-2018). Edible oil quality traits including free fatty acids (FFA), peroxide value (PV) and extinction coefficients (K232 and K270), total chlorophyll, total carotenoids, total phenols, total flavonoids and antioxidant capacity were measured. The results of analysis of variance of year Í cultivar / genotype on oil qualitative traits showed that their interactions on all traits except K270 were significant at 1% probability level. The results showed that edible oil of T7 genotype (0.79% as oleic acid) and Zard cultivar (0.43% as oleic acid) in 1997 had the lowest and highest FFA contents, respectively. Edible oil of T7 in 2018 (17.22 m Eq / kg of oil) and T2 in 2017 (96.67 m Eq / kg) showed the highest and lowest PV levels, respectively. The K232 extinction coefficient of T18 oil was the lowest in both years (0.8 and 1.03 for 2017 and 2018, respectively). Edible oil of Zard cultivar had the highest amount of total phenol in 2017 (243.94 mg gallic acid per kg of oil). T7 genotype had the highest amounts of total flavonoids in 2018 )21.45 mg of quercetin per kg of oil(. Koroneiki cultivar with 90.55% had the highest antioxidant capacity in 2017 and T7 genotype with 41.65% had the lowest value of this index. T2 genotype in both years in terms of antioxidant capacity was in a statistical group with commercial cultivars.

In this study, the effects of fertigation with different levels of nitrogen (200, 400 and 600 g/tree and the ratio of nitrogen, phosphorus and potassium was 4: 1: 3) and hole method fertilization on flowering, fruit yield, oil yeild and quality of olive cultivar Zard were investigated during two consecutive years. The results showed that fertigation treatments significantly increased inflorescences and flowers number, fruit and oil yield. The highest number of inflorescences and flowers were found with 400 g nitrogen as compared to the control and hole method fertilization in the first year. The highest fruit yield (35.2 kg/tree) was found with 400 g nitrogen in the first year and 400g and 600g nitrogen about 44.65 kg/tree in the second year. The highest oil yield (4.5 kg/tree) was found with 400 g nitrogen in the first year and 600 (8 kg/tree) and 400 (7.2 kg/tree) g nitrogen in the second year, respectively. No significant differences were found between fertigation treatments and hole method fertilization and control for oil peroxide value, free fatty acids, K232. The highest leaf nitrogen and potassium contents were found in hole metod fertilization and fertigation with  200 g nitrogen, respectively. Overall, fertigation with 400 g/tree nitrogen could increase fruit and oil yeild in olive cultivar Zard withoud undiserable effects on oil qualiy.

Olive oil due to its unique properties and characteristics in terms of nutrition has a very high and well-known position in various societies, but due to the high price of this product is always threatened by all kinds of fraud. Tocopherols and tocotrienols are present in small amounts (about 0.35%) in fats and oils. In this study, the fraud of adding vegetable oils (palm, soybean and corn) to olive oil was investigated by comparing the profiles of tocopherols and tocotrienols using HPLC (High-Performance Liquid Chromatography). The mixture statistical design was used to design experiments related to the measurement of tocopherols. After dissolving in n-hexane, the counterfeit oil samples were injected into HPLC with NH2 column chromatography and 294 and 320 nm fluorescence detectors, respectively, for stimulation and diffusion to identify and analyze tocopherols and tocotrienols. Among all tocopherols and tocotrienols, alpha-tocopherol was predominant in olive oil. Therefore, if combined with other oils, the initial composition of tocopherols changes. Among the oils added to olive oil, palm oil had a very significant effect on the peak area of the tocotrienols. Palm and corn oil had a significant effect on the beta-tocopherol peak. In the mixture of olive oil with corn and soybean oil, the amount of gamma-tocopherol increased significantly. Soybean oil had a significant effect on the peak of delta-tocopherol. Therefore, it can be concluded that delta-tocopherol is an indicator of fraud in adding soybean oil to olive oil. The results showed that there is a significant relationship between the amount of tocopherols and tocotrienols and the fraudulent addition of palm, soybean and corn oils to olive oil. Therefore, the proposed method is a suitable method for identifying and determining fraudulent olive oil.

Today olive oil is widely produced and consumed in different countries due to its good taste and valuable nutritional properties (Moldao-Martins et al. 2004). Olive oil fatty acid profiles consist of saturated fatty acids (about 11%), monounsaturated fatty acids (in particular oleic acid) (about 80%), and polyunsaturated fatty acids (approximately 9%). In addition, olive oil contains antioxidant and anti-inflammatory compounds such as squalene, phytosterol, tocopherols, polyphenols, aromatic compounds and coloring pigments (Rafehi et al. 2012; Hernaez et al. 2015). These compounds have important effects on human health, nutritional value, sensory properties and oil stability (Kalua et al. 2007). Based on definition provided by Iranian national standard (1446) olive oil is obtained solely from the fruit of the olive tree to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with other kind of oil. It is marketed in accordance with the following designations and definitions: virgin olive oils, refined olive oil, olive-pomace oil and olive oil. Virgin olive oils are more expensive than other kind of olive oils because of their good taste and good nutritional values; therefore sometimes virgin olive oil sold is adulterated, cut with poor quality olive oil or cheaper oils such as sunflower and soybean oil (Moreda et al. 2003). Recently, there is a suspicion among consumers and regulatory agencies that some manufacturers (to increase their profits) have labeled lower quality olive oils as a virgin or extra virgin olive oil. A comprehensive study of food fraud over a 30-year period showed that the highest amount of food fraud was related to the olive oil. The study used scientific papers published between 1980 and 2010 (Moore et al. 2012). Therefore the aim of the current study was to investigate the properties of different types of olive oils (including virgin, refined and olive oil), distributed in the Iranian market.

Total of 18 samples of olive oil including, virgin olive oil (5 samples), ordinary virgin (3 samples), refined olive oil (5 samples) and olive oil (5 samples) were collected from the market (Table 1). The samples were transferred to the laboratory and kept in the refrigerator (4 °C) until they were analyzed. physicochemical and qualitative experiments (including acidity, peroxide, moisture content, insoluble impurities, extinction coefficient (K270, K232, k)); and oil purity (including identification and determination of sis and trans fatty acid, sterols, erythrodiol and uvaol content, 2-glyceryl monopalmitate, unsaponifiable matter, and ECN 42) were determined. Each sample was tested three times and the results were reported as "mean±standard deviation". Physicochemical properties including acidity, peroxide, moisture and insoluble impurities were measured according to the national standards No 4178, 4179, 4291, and 4095 respectively. The extinction coefficient (K232, K270, K) was determined using a spectrophotometer (EU 2200, ONLAB). Fatty acid profile was determined according to standard No 13126 (2016). Oil samples were sterified in methanol solution (2 M) for 30 min at 50 °C and methyl ester of fatty acids were determined by gas chromatography (GC-Yung Lin 6500) equipped with flame ionization detector (FID). Nitrogen gas (at the flow rate of 4 ml/min) was used as the carrier gas. The ECN 42 was calculated based on Iranian National Standard No17379. The 2-monoglycerol palmitate was measured using a gas chromatography equipped with a flame ionization detector (FID). The chromatographic column used was DB-5 (15m*0.25mm*0.53µm). Sterol and triterpene dialcohol composition including, desmethylsterol composition (% total sterols), Total sterol content, and Erythrodiol and uvaol content were determined using GC based on method provided by Iranian national standard (ISIRI 16324). All obtained results for olive oils were subjected to statistical analysis using statistical software (Minitab, 17:0, PA., State College, USA). The significant differences between mean values were determined by analysis of variance (ANOVA) with Post Hoc Tukey’s test. A probability value of 0.05 was used to determine the statistical significance. All data are reported as means ± standard deviations.

Results showed that 8 out of 18 samples (44%), did not comply with standard 1446 (at least in one of the specifications). In 4 samples (about 22%) acidity was higher than the maximum permitted level in national standard No 1446 (Table 2). Acidity is one of the important criteria in the classification of olive oil types. This characteristic indicates the quality of the fruit used for oil production and its production conditions. One reason for the increase in acidity is the activation of enzymes by damage to olive fruit (Zegane et al. 2015). All samples were in compliance with the national standard 1446 in terms of peroxide values, moisture content, volatiles compound, and extinction coefficients (Table 2). The results of insoluble impurities in light petroleum showed that in two samples of olive oil and one sample of refined oil this value was higher than the maximum permitted level set by Iranian national standard (Table 2). Unsaponifiable matter in all samples varied between 0.71 and 1.82 g/kg and was in agreeing with related standard (Table 5). The fatty acid profiles of the investigated olive oil samples (C16 to C20) are shown in Table 3. In all samples, oleic and palmitic acids were the most abundant fatty acids followed by linoleic and stearic acid, respectively. The highest mean oleic acid (72.04±2.2) was related to refined olive oil. The results of this study were in agreement with those of other researchers (Matthaus et al., 2011). The trans fatty acids were not detected in any of the samples. The results obtained for sterol and triterpene dialcohol composition including, desmethylsterol composition (% total sterols), Total sterol content (mg/kg), erythrodiol and uvaol content (% total sterols) are presented in Tables 4 and 5. Desmethylsterol is composed of cholesterol, brassicasterol, campesterol, stigmasterol, delta-7-stigmastenol, and apparent beta-sitosterol. In two oil samples (43 and 14), the amount of Brassica sterol was higher than the standard limit (maximum 0.1%), showing that the other vegetable oils may have been added to olive oil. Maximum difference between the actual and theoretical ECN 42 triacylglycerol content are presented inTable 5. Results showed in 3 out of 18 samples (about 17%) ΔECN 42 was higher than standard limit.In all 18 samples, the amount of 2-monoglycerol palmitate ranged from 0.1% to 0.8% and was in accordance with national standard 1446 (Table 5).

Examination of 18 olive oil samples showed that olive oils distributed in the market, has an acceptable level of quality. The highest amount of non-conformity was related to the amount of sterols followed by acidity. Trans fatty acids were not detected in any of the samples.However, the characteristics studied in this study were not able to detect the virgin olive oil from those with lower quality (refined and olive oil). Therefore other experiments such as wax content and aliphatic alcohols are necessary to determine the small amount of olive pomace oil and stigmastadiene is needed to determine whether the olive oil is mixed with other vegetable oils. This study showed that it is difficult to distinguish between different types of olive oils and further research is necessary.

Extra Virgin Olive Oil (EVOO) is one of the most common and popular edible oils which is an important part of the Mediterranean diet. It is a rich source of sterol, phenol compounds and vitamins A and E. EVOO has useful effects on human body and significant reduction of cardiovascular diseases due to these benefits, EVOO is expensive so unfortunately adulteration in EVOO by mixing it with other cheap and low cost and low value oils such as canola, sunflower, palm and etc. is very common. Adulteration leads to health and financial losses and sometimes cause serious illness. Olive oil has various quality levels which depend on different factors such as olive cultivar, storage, oil extracting process etc.

There are numerous food quality evaluation and adulteration detection approaches which include destructive and non-destructive methods. Control sample (EVOO) was applied from "DANZEH food industry", Lowshan, Gilan Province. For ensuring that control sample is extra virgin, a sample was tested in "Rahpooyan e danesh koolak Lab." Tehran, Iran; according to "Institute of standards and industrial research of Iran" ISIRI number: 4091 and INSO 13126-2. Eight semi-conductor gas sensors "FIS, MQ3, MQ3, MQ4, MQ8, MQ135, MQ136, TGS136, TGS813 AND TGS822" applied in used olfaction machine. In this study there were 6 treatments: 1- Pure EVOO, 2- EVOO with 5% adulteration, 3- EVOO with 10% adulteration, 4- EVOO with 20% adulteration, 5- EVOO with 35% adulteration and 6- EVOO with 50% adulteration. Adulteration created with ordinary frying oil (including sunflower, canola, and maize oils). Each treatment prepared in seven samples and each sample test was repeated seven times. In this study, olfaction machine, a non-destructive, simple and user friendly System applied. As mentioned, the olfaction machine includes eight different sensors, so each test has eight graphs. Four features (1- Sensor output (mV) in start of odor pulse (refer to fig. 3) 2- Sensor output at the end of odor pulse 3- Average of sensor output during odor pulse and 4- Difference of sensor output at the end and start of start of odor pulse); So 32 features extracted and analyzed and finally effective sensors reported.

Histogram and box plot of raw data showed that the data are not normal and need some preprocessing operations. Preprocessing facilitates data analyzing and classifying extracted features. After preprocessing, the standard data, divided into two classes: train data (70%) and test data (30%). Data classified with 4 different classifier models which include: K-nearest neighbors, support vector machine, artificial neural network and Ada-boost. Results showed that KNN method, with 89.89% and SVM with 86.52% classified with higher accuracy. Similarly, the confusion matrix showed the reasonable results of classifying operation. Also, three effective sensors in classifying determined TGS2620, MQ5 and MQ4 respectively, and on the other side, sensors such as MQ3 and MQ8 have the minimum effect on classifying so it is possible to remove these sensors from the sensor array without effective impress on results. This may cause decrease in the olfaction machine price and reduce analyzing time.

Due to increasing adulteration in foods, especially in olive oil and its significant effects on people's health and financial losses, a simple, cheap and non-destructive quality evaluation extended. Results showed that the olfaction machine with metal oxide semiconductor (especially including TGS 2620, MQ5 and MQ4 sensors) can use for classification and adulteration detection of extra virgin olive oil. Evaluation of this system's output leads to higher classification accuracy by using KNN and SVM method for olive oil classification and also fraud detection (5% adulteration).

The fatty acids profiles of virgin olive oil of some of the provinces of Iran were examined to investigate their similarities and differences. Indices used to classify these oils include fatty acids, oleic to linoleic ratios, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acid (PUFAs), saturated fatty acids (SFAs), MUFA to PUFA ratios and Cox index. The sensory attributes of the olive oil samples were evaluated to determine their virgin category of olive oil. Analysis of variance (ANOVA), principal component analysis (PCA), and hierarchical clustering analysis (HCA) were used to evaluate the data. The olive oil samples were divided into two groups based on PCA and HCA. The samples of Golestan, Zanjan and Qazvin provinces (Go1, Qa1 and Z1) were in the higher quality group and the other samples were in the lower quality group. Considering the sensory characteristics results, all samples except for Qom and Fars were extra virgin. The findings of this study will help the consumer in selection of olive oil.

Quality and nutritional properties of oils are the most important factors in food technology. Olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of phytosterols. Thus, this research studies the efficiency of the determinations of fatty acids and phytosterols in the detection of adulteration of olive oil with certain vegetable oils. The fatty acid composition of oil samples was carried out by Liquid-Gas chromatography and the amount of phytosterols was measured through TLC sheets. Results showed that the main fatty acids in the olive oils were Oleic acid (C18:1), Palmitic acid (C16:0), and Linoleic acid (C18:2). In general, the addition of Sunflower and Soybean oils to Olive oil increased the amount of Linoleic acid, PUFA, PUFA/SFA, Iodine value, Cox value, Campestrol, and Stigmasterol but decreased Oleic acid, MUFA, MUFA/PUFA, OSI, IPpv, β-sitosterol, and Delta 5-avenasterol. It can be conducted that low amount of Campestrol is the most effective factor in identifying adulteration of Olive oil with Sunflower and Soybean oils.

Alternate bearing is one of the most important physiological phenomenon that in addition to uneven production during different years, reduces the yield and quality of the olive. In this study, the effect of alternate bearing on some fruit and oil parametrs was investigated. According to the results of this study, some of the olive fruit parameters including mean weight and meane fresh and dry weight of fruit, fruit length and diameter and fruit volume and quality parameters such as phenolics, anthocyanin, carotenoids and flavonoids contents are affected by alternate bearing. Considering the fact that olive is a dual purpose product, the qualitative parameters (free fatty acid (FFA), peroxide and spectrophotometric indices) of olive oil was also studied. The results showed that free fatty acid content was affected by alternate bearing and  was higher in off tresss, but peroxide was not affected by alternate bearing.

Frying is one of the oldest and popular preparation techniques broadly used at home and food industry. High temperatures plus the presence of air as well as the water from the food being fried cause many destructive reactions. Therefore, thermal stability and performance of oil during frying is considered as one of the important criteria in the selection of frying oil. In this regard, balanced chemical composition, presents it as a valuable option for frying purposes. Studies show lipid autoxidation considered as the most important deteriorative reaction in the olive oil. This reaction leads to the formation of a series of primary and secondary oxidation products. Hydroperoxides are the primary oxidation products of lipid oxidation. Carbonyl value (CV) does measure secondary decomposition products are more stable than peroxides and the CV seems to be a good index of oxidative changes in lipids. Therefore, the determination of carbonyl compounds in frying oils is very important for evaluating the quality of frying fats and oils. Several studies have been carried out on the oxidative stability of edible oil during frying. Rancimat test has also been considered among the accelerated methods of lipid oxidation measurement due to ease of use and reproducibility. However, although estimate of oxidative stability of edible oil according to accelerated methods, is used widely but there is always worries about accordance the results of such tests with the results found under real frying conditions and Presence of food. Therefore, necessity of simultaneous study oxidative stability is essential in order to justify and extension of result together during heating and frying. Six refined olive oil samples of different brands in 1 lit glass bottles were purchased from local shops and were stored at 4 ºC for further analysis. Fatty acid methyl ester (FAME) standards, and all chemicals and solvents used in this study were of analytical reagent grade and supplied by Merck and Sigma Chemical Companies. The ratio between monounsaturated and polyunsaturated fatty acids (M/P) was determined by gas–liquid chromatography. The spectrophotometric method was used to determine the PV. The AV was determined according to the AOCS. The TT content was determined according to the colorimetric method. The TP content was determined spectrophotometrically using Folin–Ciocalteau’s reagent. The CV of the oils was measured using 2-propanol and 2,4-decadienal as solvent and standard, respectively. A Metrohm Rancimat model 743 (Herisau, Switzerland) was used to measure the OSI and IPCV of olive oil samples. Frying process was performed in bench- top deep- fryer at 180ºC. ANOVA and regression analyses were performed according to the MATLAB and Excel software. Significant differences between means were determined by Duncan’s multiple range tests. There was good correlation between the OSI and induction period (IPcv) at the temperature range studied with a high determination coefficient (R2>0.99) in the Rancimat test. Generally, the results of the present study showed that the Rancimat method at 110 ºC correlated well with stability under frying condition and this correlation decreased as temperature increased in the Rancimat test. These observations can be explained by the fact that steps or pathway of chemical reactions that take place at low and high temperatures are different. Thus, choosing the right levels of operational parameters in the Rancimat method can produce the least possible difference between frying and the OSI test.

Phenolic compounds are known to be environmentally dangerous pollutants. It is demonstrated that discharging them into environment causes an inhibitory effect on plant seed germination, plant growth, and microbial division. However, antioxidant properties of phenols, has persuaded researchers to recover these compounds from industrial wastes in the recent years. Olive mill wastewater is a rich source of phenolic compounds and its treatment for recovering these compounds is inevitable. It has been investigated that coupling these treatments with recovery of valuable reagents can compensate a large amount of costs. Nowadays, recovery of phenolic compounds from olive mill wastewater has attracted much attention due to its high added-value. Degradation of phenolic compounds can also produce high addedvalue materials. Biogas and compost are products from biological degradation processes. In this study physicochemical, biological, and combined processes for recovery and removal of phenolic compounds from olive mill wastewater are reviewed.

The aim of this study was to evaluate the effect of different storage conditions of olive (yellow variety) harvested from two different regions of the Ardabil province (Parsabad and Aslandouz) on the some physicochemical characteristics. Climatic conditions are reasons for different methods of storage in each area. For this purpose, harvested olives from two different regions were packed in polyethylene bags and stored at temperatures of 20°C, 5°Cand-18°Cfor 60 days, respectively and during this time, sampling was done at different times and the process of changes in the quality of oils (such as acidity, humidity, peroxide index and sum of saturated and unsaturated fatty acids) produce dfrom olives were investigated after 60 days. The results showed that the harvest region and differen tstorage condi tions of olive had a significant effect (P<0.05) on various properties. The results of mean comparison in different samples of olive oil showed that increasing of temperature and storage time were lead to increase of extracted oil content, acidity and pero xide value of olive oil, but the moisture content of olive oil was reduced. Also, Acidity of all samples was about 0.62% in terms of oleic acidin the first day of storage, so that the most of increase in the acidity of olives (up to 3.5% in terms of oleic acid) were belonged to olives stored at 20°C in the 40 thday of storage. Moreover, the results of the GC showed that the highest total unsaturated fatty acids (including palmitoleic, oleic, linoleic and linolenic acids) and the lowest total saturated fatty acids (including palmitic, stearic and arachidic acids) were 80.35% and 19.57% from Parsabad region olives (stored at-18°C), respectively. Inoverall, the treatment related to olive oil from Parsabad region (stored at-18°C), had lower moisture content, acidity and peroxide value than the other olives.

Oils are one the main means for consumed by human and their quality is largely dependent on the amount and type of fatty acids content. Due to high oil absorption by eggplant When blush, find a way to absorb less oil when frying is the most important. in this study, olive oil was used to deep fry and surface fry eggplant (with three pre- treatments: dry salt, brine and control) and frying was done in two steps. The fatty acid profile was determined by GC. The profile reviled that after two steps of frying, a decrease in amount of unsaturated fatty acids was seen in all samples and this decrease in the sample with surface frying was more significant. Also result indicated that oil uptake (absorption) in fryer was higher than pan and brine pretreatment increased oil uptake (absorption), it might be due to water uptake as the eggplant immersed in brine. When di en conjugate number was compared, the highest number was related to the samples deep fried with brine pre-treatment and the lowest number related to surface frying the control samples.

Olive is one of the oldest trees that humankind has been able to cultivate to feed itself. During this time selection has been performed according to fruit size, yield and oil contain. This research was conducted on native olive collction at olive research station of Tarom based on randomized complete block design with three replications during 2012-2016. The aim of this research was to achieve productive cultivars with high oil. The measured traits included oil percent at three harvesting stages in three years and fruit yield in five years in more than 100 olive varieties. Analysis of variance indicated that the effect of genotype and year were significant on oil percent and yield. Results of mean comparison of yield of 5 years indicated that only 11 genotypes or cultivars had a yield more than 25 kg/tree. Cultivar of Koroneiki with 35.38 kg/tree had the highest stability and average yield. The other olive cultivar, Conservolia and genotypes of Bn6, Kh12, Kh20 are in the next bands. Also the genotypes of Tmo3, Gorgan3 and Gw1 can be selected as promising group for good performance ond oil percent. The early ripening genotype was Mari valipor1 with 64% oil at the end of September. Late ripening genotypes with high oil were Ps7, Ps5 as well as Koroneiki.

The results have shown that storage of olives at temperatures of 5-6°C for two months keep olives properly. Storage of olive in this temperature conditions decrease resistance to oxidation and fruit hardness and increase acidity, carbonyl compounds, bitter and hot taste in oil. The aim of this study was to evaluate the effect of different storage conditions of olive (yellow variety) harvested from different regions of the Ardabil province (Parsabad and Aslandouz) on the changes of phenolic compounds content, thiobarbituric acid index, fatty acids profile and color of olive oil in the different conditions of olive storage.
In this study, olives were packed in polyethylene bags and stored at temperatures of 20°C, 5°C and -18°C for 60 days. Then, olive oil was extracted with cold method during the storage time and finally olive oil was evaluated in terms of various properties by standard methods. Phenolic compounds and thiobarbituric acid index were detected by spectrophotometer and fatty acids profile and oil color were determined by gas chromatography and digital photography Hunter lab simulator, respectively. This study statistically was carried in factorial design with 6 treatments of olives harvested from two different regions and also comparison of means was performed by Duncan's test at different times.
The results showed that the harvest region and different storage conditions of olive had a significant effect (P In general, the olives related to Parsabad region which were stored at temperature -18°C, had lower oil content, thiobarbituric acid index and L and a indexes of olive oil and had higher phenolic compounds and b index than the other olives (P

We can develop the best kinds for specific uses with precise identification of fruit trees traits. In order to study some properties of three olive cultivars including 'Konservolia', 'Sevillana' and 'Manzanilla', this research was conducted in factorial experiment based on randomized complete blocks in three regions, including Khorramabad, Kouhdasht and Veysian. Results of statistical comparison showed that in all evaluated traits, except for the length of the fruit there are significant differences between regions. Also, there were significant differences between different cultivars for most traits, except for chlorophyll (P

Recently, tendency toward using natural resources in food products has increased which can be effective in prevention of diseases. Of the products enriched with useful compounds, it can be referred to the linseed and sesame seeds and also olive oil. These compounds have been used traditionally in some regions in Iran since old times. In this research, a mixture of these three compounds was prepared and preserved for 60 days and in environment temperature and refrigerator temperature, the mixture chemical and sensory properties T1:( linseed 5%, sesame 90%, olive oil 5%), T2:( linseed 7.5%, sesame 82.5%, olive oil 10%) and T3:( linseed 10%, sesame 75%, olive oil 15%) were investigated. The analysis of the results showed that treatment, preservation and their mutual effect have a significant effect(p