جستجوی مقالات مرتبط با کلیدواژه « omega-3 » در نشریات گروه « صنایع غذایی »

Russian olive is one of plants belonging to the Elaeagnacea family. The aim of this study was investigating the diversity of fatty acids in seeds of some populations of Russian olive. Soxhlet apparatus was used to extract oil and chromatography was used to identify the compounds of fatty acids. The lowest and highest percentage of oil was seen in the populations of Shahrekord, Naein 1 and Semirom, respectively. The observed saturated fatty acids were myristic, palmitic, stearic, arachidonic, behenic and lignoceric acid. The highest percentage of saturated fatty acids was found in the population of Shahrekord (31.32±0.2) and the lowest percentage was seen in the sample of Semirom (2.70±0.15) without significant differences with the samples of Mimeh, Kohiaye, Naein 1 and 2, and Zarrin-shahr. The observed unsaturated fatty acids were pentadecanoic acid, palmthiolic acid, oleic acid, linoleic acid, and linolenic acid. The population of Habibabad 1 (57.54±1.60) and Farokhshahr (55.41±1.60) have the highest percentage of monounsaturated fatty acids and Mimeh population (28.30±2.00) has the lowest percentage of monounsaturated fatty acids. Shahrekord population had the lowest percentage of polyunsaturated fatty acids. In clustering and at a distance of 25, the population of Shahrekord was separated from other populations and placed in a separate cluster. It seems that the difference between the percentages of oil has caused Shahrekord population to be placed in a separate cluster. At distance 25, the population of Shahrekord was separated from other populations and placed in a separate cluster, and at distance 5, three clusters could be separated, which can be discussed based on the diversity and composition of fatty acids. The results of this study revealed that there are noticeable variations in terms of oil percent and fatty acids composition in Russian olive in studied region which can be used in special purpose.

In this study, the effect of turmeric extract and omega-3 encapsulated with soy lecithin on the characteristics of hamburger during the 12-day storage period was investigated. The results showed that during storage for 12 days, the highest pH and water holding capacity were related to the control sample. The initial moisture content of hamburgers was about 52%, which decreased significantly after the storage period (p<0.05). The lowest shrinkage was compared to the control sample, and the highest cooking loss was observed on the first day of storage. In all the investigated days, the highest volatile nitrogenous compounds was related to the control sample. Free fatty acids increased significantly during storage (P<0.05). The samples containing the extracts were not significantly different from the control samples in terms of texture characteristics. Encapsulated treatments had lower bacterial counts than free extracts. The control sample significantly received the lowest score in all sensory characteristics. In general, the quality of hamburgers containing fine-coated turmeric extract and omega-3 improved compared to the control sample.

Although fish oil is a very important source of omega-3 and its consumption is recommended in terms of nutrition, it cannot be used directly in the food system due to its instability. Therefore, its stability can be increased by converting the particle to the nanoscale. The aim of this study was to investigate the physical and chemical stability of omega-3 nanoemulsion at different temperatures and its antibacterial properties. For this purpose, fish oil containing omega-3 fatty acids was produced by high energy method in nanoparticles and its physical (particle size, zeta potential, viscosity, and physical stability) and chemical properties (pH and turbidity) were evaluated during storage at 4, 25 and 40 o C during 7 days, as well as antibacterial properties of fish oil nanoemulsion against two gram-positive and gram-negative bacteria. The results showed that the omega-3 nanoemulsion produced had the optimum stability at 25 o C. the optimal concentration of 4% of omega-3 nanoemulsions also showed antibacterial properties against the studied bacteria, especially Staphylococcus aureus.

In recent years, the desire to produce and consume fortified foods is increasing worldwide. Milk and dairy products are an important part of functional foods. Portulaca oleracea L, a member of the Portulacacae family, has the highest levels of alpha-linolenic acid (omega-3) among all green leafy vegetables and can be used as a beneficial effect in preventing some diseases and as health-enhancing additive to enrich foods.

the essential oil of Portulaca oleracea was extracted using a laboratory spiral press machine and portulaca leaf extract was concentrated using a vacuum rotary apparatus. Then essential oil, extract and essential oil-extract blend (50:50) in different concentrations during yogurt production were added to the formulation. In this study, the effect of seed essential oil, leaf extract and a blend of seed essential oil and portulaca leaf extract in five levels (0, 0.5, 1, 1.5 and 2%) on the amount of fatty acids, especially omega-3 and antioxidant and sensory properties (taste, color, odor, texture, and general acceptance) of stirred yogurt were examined for 21 days at 4ᵒc and at 7-day intervals.

According to statistical results, in all three treatments of yogurt enriched with essential oil, extract and a combination of essential oil and extract, the amount of oleic acid, linolenic acid and alpha-linoleic acid (omega-3) increased in all levels. Also, in the enriched samples, the highest percentage of free radical control belonged to the sample containing 1% essential oil and the sample containing 2% extract and the sample containing 1.5% essential oil-extract respectively. Among the types of fortified yogurts formulations and control, the sample containing 1% of portulaca essential oil had the highest degree of desirability in terms of sensory characteristics.

The most important result of this study, which is the main purpose of this study, was the enrichment process. The results showed that the enrichment of yogurt with portulaca oleracea (portulaca seed essential oil, extract and a combination of essential oil and extract) increased the nutritional value of yogurt (omega-3), and improved antioxidant properties. Therefore, by using portulaca oleracea, it is possible to produce yogurt with higher added value , higher nutritional value along with health benefits. In fact, due to the fact that yogurt and dairy products are not rich in terms of essential fatty acids and antioxidant compounds, the amount of these compounds in dairy products can be increased by adding portulaca oleracea.Keywords: fortified yogurt, portulaca oleracea essential oil and extract, antioxidant properties, omega-3, fatty acid profile.

Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty acid that is composed of a carboxyl group (COOH) and a carbon chain with several double bonds. Clinical trials have shown that omega-3 deficiency can increase the risk of diseases such as mood problems and anxiety, psychosis, attention deficit disorders, obsessive-compulsive disorder, personality disorders, depression, dementia and autism. In fact fatty acids have a protective effect against psychiatric disorders, especially in people at high risk. The use of fatty acid compounds directly in food enrichment causes problems such as autoxidation, malnutrition, reduced bioavailability as well as instability against light and heat, which has led to the use of various techniques to encapsulate. Microencapsulation is the process of employing a carrier for sensitive microorganisms and compounds with high instability as well as high cost to protect the external environment, thus reducing cell damage. Natural polymers are based on available materials for their biodegradability, food compatibility and viability of controlled transmission systems. The structure of emulsions consists of scattered droplets of one liquid (suspended phase or internal phase) in another liquid (continuous phase or external phase). Emulsions with a particle diameter of nanometers and, according to most authors, a maximum of 500 nanometers are called microemulsions. There are different techniques for producing microemulsions, each of which produces microemulsions with different properties, and each has advantages and disadvantages. In this study, semi-fat spread butter was prepared with omega-3 microemulsion.

The aim of this study was fortification of half-fat spread butter with microemulsion containing omega-3 based on emulsification/ gelation microemulsification method. Microemulsions were prepared according to the method of (Chen and Subirade, 2006) with some modifications. From each of the microemulsions containing omega 3 with concentrations of 400, 500, 600 and 700 mg of omega 3, 10 mg per 100 g of butter sample was added and rubbed until a homogeneous mixture was obtained and stirred thoroughly. After that, the product was packaged at a maximum temperature of 16 ° C and transferred to a refrigerator below zero (-18) ° C, and then evaluated at the time production day and the first, second, third and fourth months. Evaluation of size, polydispersity index of microemulsions morphological characteristics, omega-3 trapping rate in microemulsion and omega-3 release rate on the basis of the method (Chen and Subirade, 2006) was done. The amount of peroxide was measured idiometrically - the end point was determined visually according to National Standard No, 4179. Butter acidity was done by titration method according to National Standard No, 4178. Sensory characteristics such as taste, color, odor and general acceptance were assessed using 15 trained evaluators based on a 5-point hedonic test.  Results were analyzed with analysis variance and (α = 0.05) with software SPSS version 22. Results demonstrated that the average size of microemulsion was between 95 -119 nm. The loading efficacy of omega 3 was between 65-79%.

Fish oil is the main food source of long-chain unsaturated fatty acids that have healing effects on the body. Studies have shown that eating fish oil-fortified foods has potential health benefits, especially protection against heart disease, cancer and improved brain function. In this study, omega-3 microemulsions were used to enrich half-fat spread butter. According to the results of the present study, the particle size of the microemulsion was between 95 and 119 nanometers. The omega-3 trapping rate was between 65 and 79 percent. The results showed that peroxide, acidity and sensory indexes of butter treatments during storage showed a significant increase until the end of the fourth month of storage. The least amount of changes in sensory and physicochemical indices were observed in the treatment of butter with microemulsions with 500 mg omega 3 and the highest amount of changes was observed in the pasteurized control butter. Finally, the treatment of pasteurized semi-fat spread butter with 500 mg of omega 3 was selected and introduced as the optimal treatment.

Fish oil is an omega3 source, because it consists of a long chain polyunsaturated fatty acids (PUFAs), namely Eicosapentaenoic acid (EPA, 20:5 n-3) and Docosahexaenoic acid (DHA, 22:6 n-3) that are essential to all humans and provide multiple health benefits associated with brain development, cardiovascular disease, circulatory disorders, immune dysfunction and inflammatory disorders. The human body cannot make omega3 fatty acids on its own, so they must obtained from daily diet or supplements. Low uptake of this nutrient can cause serious problems. Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that leads to loss of shelf-life, consumer acceptability, nutritional value and functionality. On the other hands, omega3 cannot be incorporated into many functional foods, due to their poor water-solubility, chemical instability and low bioavailability, so some ways should be used to protect PUFAs such as microencapsulation and Nanoemulsion. The performance of low-energy methods has become very popular due to the lack of expensive equipments and ease of production. In this research, nanoemulsion of omega-3 fatty acids was prepared by spontaneous emulsification method using Iranian mentha longifolia essential oils.
 

Fish oil was purchased from zahravi company comprised of 101 mg of EPA/g of oil, 148 mg of DHA/g oil, and 312 mg of total omega-3 PUFA/g of oil. Nonionic surfactants Tween   80 and Tween20 (Sigma Aldrich, St. Louis, MO, USA) and Sodium caseinate (MP Biomedical LLC. (Solon, OH) were purchased from chemical suppliers. Distilled and deionized water obtained from a water purification system (Milli-Q, Millipore, Darmstadt, Germany) was used to prepare all emulsions. All other chemicals used in this study were either Sigma-Aldrich (St. Louis, MO) or Fisher Scientific (Pittsburgh, PA). Iranian Shallot oil (penny royal oil) was purchased from magnolia company (Iran). The supplier reported the chemical composition as determined by gas chromatography-mass spectroscopy instrument (GCMS-QP2010 SE, GAS, Shimadzu, Japan). Factor A contains the omega 3 percent (25 to 75 percent), factor B contains surfactant-to-oil ratio (SOR %), (10-300 percent), Factor c contains surfactant type (Tween20, Tween80, T80:T20 and caseinate sodium) and factor d contains storage time (1-60 days) to achieve optimal production formula were selected.  Physicochemical characteristics of Nanoemulsion including pH, peroxide value, turbidity, creaming index, D43, span, antioxidant, brix, refractive index and TBA were studied and Optimization of formula was performed by Response Surface Method (D-optimal design) The results were analyzed using design expert software (ver11).
 

Preparation of Nanoemulsion based on Iranian mentha longifolia oil loaded with omega 3 fatty acids by a low energy emulsification technique to protect it was evaluated in this study. The initial size of the droplets depended on surfactant type, surfactant concentration, storage time and omega3 concentration. Emulsions made of the highest surfactant concentration produced the smallest droplet sizes and were physically stable. It was found that the most important parameter effecting final emulsion responses was surfactant concentration. Our results showed that oxidative stability could be improved by the increasing surfactant concentration, also Iranian mentha longifolia antioxidant compounds were effective in reducing peroxide index and delaying oxidation. In all surfactants, by increase omega3 content, antioxidant activity was decreased. Results showed that all four examined variables affected the provided emulsion characteristics and the following conditions were obtained as optimum; storage time of 40 days, SOR %: 100, T80:T20 and omega 3 (29.31%). These nanoemulsions and essential oils can be applied to prevent undesirable off flavor fish oil and can be applied to fortify food or beverage systems with omega3 fatty acids.

To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

Common purslane (Portulacaoleracea L.), a member of Portulacaceae,is a drought and salt-tolerant annual plant,which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacement purslane oil (0.5, 1, 1.5 and 2v/v) to yoghurt on some physicochemical,antioxidant and sensory properties were investigated.The enriched yogurt was examined for 21 days at 4°C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant.The pH of the samples containing 2 and 1 v/v purslane oil, decreased during storage; however the synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1.5 v/v. Also, adding 1% v/v purslane oil increased the free radicals scavenging property, but the samples containing 1.5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated  and increase the amount of omega-3 in yogurt.

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

Chocolate is a complete and correct process of mixing one or more primary ingredients with the cocoa beans. These raw materials include the edible sweeteners or sugar, dry milk powder, edible essential oil and flavors as well as plant kernels. Despite high levels of fat and sugar, chocolate, has a significant contribution to human nutrition through the supply of antioxidants and polyphenols. It also has the beneficial minerals, especially potassium, magnesium, copper and iron. Milk chocolate is a complex rheological system that includes the solid phase (cocoa powder, sugar powder and no-fat dry milk powder) released in the continuous phase of cocoa butter. As mentioned, the chocolate contains three essential ingredients in foods, namely, protein, carbohydrate and fat, along with essential minerals that considering its physicochemical properties, the property of functionality can be activated in it by adding certain materials. The first member of omega-3 family is the alpha-linolenic acid that is not produced in the human body, hence it is called essential fatty acid and plays a very important role in many physiological responses of the human body and is considered as a necessity in the diet. The plant resources are healthier, cheaper, and more accessible. The highest amount of fatty acids, α-linolenic acid (short omega-3 chain), was found in plants. Among the plants, flaxseed has the highest fatty acid content (about 50%). Considering the above-mentioned cases, the possibility of producing the functional milk chocolate containing omega-3 fatty acid by this plant resource was investigated. The treatments included control, L10, L20, L30 and L40 with the amounts of 0, 10, 20, 30 and 40% of flaxseed powder replacing butter, cocoa powder, dry milk and sugar. The experiments conducted included the study of physicochemical (sugar, fat, acidity, moisture content, peroxide, ash, particle size, texture and omega-3 levels) and sensory properties. In order to analyze the data of the research, a factorial experiment was used in a completely randomized design and the mean comparison was conducted by Duncan's multiple range test at the probability level of α =5%. The results obtained by studying the effect of adding flaxseed powder on the physicochemical properties, color, texture and sensory properties of functional milk chocolate showed that the addition of this material does not have a negative effect on the chemical properties of any treatment. The biggest concern was the oxidation of the oil in the flaxseed powder, which was solved with keeping conditions at 4 ° C and in none of the treatments the amount of peroxide did not increase more than the standard of chocolate (2%). On the other hand, the moisture content of the chocolate remained at the standard level due to the proper packaging and dry storage. Chocolate produced had a bitter taste in L30 and L40 treatments, despite having a good amount of sugar and dry milk powder, due to the relatively bitter taste of flaxseed oil and powder, but this bitterness was not so bad and unpleasant in L10 treatment. Chocolate acidity was not changed undesirably by adding flaxseed powder and replacing some of its oil with cocoa butter. Since the particle size of the flaxseed powder was more than that of cocoa powder and sugar, it reduced the volumetric surface, and fewer chemical bonds was formed between the hydrophilic and hydrophobic surfaces, resulting in less storage time of product at room temperature. Of course, this problem was less significant in L10 treatment, but in L30 and L40 treatments an inappropriate texture were found. The amount of omega-3 residues was zero in L10 and L20 treatments and was not detected by chromatography device, which indicated an inadequate ratio of antioxidant and flaxseed powder. However, since the maximum allowed antioxidants were used in chocolate, more amount of flaxseed should be used, so that as L30 and L40 treatment this fatty acid remains in the chocolate and does not oxidize. Also, by increasing the amount of flaxseed powder in treatments, viscosity also increased, due to the large size of particles and the lack of adequate bonding between hydrophilic and hydrophobic parts. Of course, this indicator was so high in L40 treatment that a problem was even created in molding. The texture analysis behavior of the chocolate indicated that the chocolate texture was loose in L40 treatment so that it lacked the value of production. The texture of this treatment was so loose that it became doughy at ambient temperature. In terms of sensory properties, a significant difference was found between the treatments and the control sample, indicating a decrease in the quality of chocolate produced. Overall, L40 treatment score was low due to so weak and doughy texture, inappropriate and bitter taste, the relatively dark color and the presence of many large pieces of flaxseed powder on chocolate. Therefore, its production does not seem logical, despite the proper amount of omega-3. L30 treatment had more desirable condition, but here, the texture was relatively loose too due to the presence of coarser flaxseeds. Of course, covering the bitter taste of flaxseed with sugar and dry milk powder and vanilla improved the opinion of the experts and increased their scores. It is noteworthy that the appearance and color of the product had better quality than L40 treatment. Regarding L10 and L20 treatments, although the scores of experts were better and they had better texture, color and flavor than two L30 and L40 treatments, but they did not have justifiable production due to the lack of remaining omega-3 in them that was the main purpose of this study. Totally, considering all properties, L30 treatment was introduced as the best treatment.

In this study, nano-encapsulation offish oil Omega 3 fatty acids was optimized by using response surface methodology (RSM) in the central composite design (CCD). Omega-3 nano-particles,containing fish gelatin and Arabic gum as wall materials,were produced using coacervation technique. Based on the results of three independent variables as fish gelatin concentration (33-66%),the concentration of omega-3 (10-30%) and the homogenizer speed at three levels (10000, 15000 and 20000 rpm) on the dependent variables such as moisture, color parameters andmicrostructure, it was revealed that the homogenizer speed had the greatest impact on the particle size (p<0.05). Morphology of powders showed that the produced powders had a relatively smooth and brittle surface and porosity was observed in case of some samples.Furthermore, moisture content of nanocapsules which were dried by freeze drying was in the range of 4.2%-7.3%. The most important factors that influence the moisture was found to be the gelatin concentration, as by increasing the concentrations of fish gelatin, the moisture of nanocapsules increased. According to color indices, fish gelatin concentration had the greatest impact on the rate of Lightness (L*) of produced powders, as by increasing of fish gelatin concentrations, the lightness of nanocapsules decreased whereas the yellowness (b*) increased.

In recent years, the consumers and producers’ interest and demand for functional food products has been on the rise. The increase in cardiovascular diseases and cancer has been attributed to inappropriate food diet and poor nutrition. Chocolate is a product containing a great deal of fat and energy. In order to improve the nutritional value of this product and to assist human health, the addition of unsaturated flaxseed fatty acids to chocolate has been studied. In this research, Omega-3 has been added in 4 levels of 8, 12, 16, 20 gm to 100 gm of chocolate and all the properties have been compared to the control lacking Omega-3. Then the amount of fat content, sugar content, moisture, ash, iodine value, peroxide value, apparent viscosity, Rheological properties, sensory auditing and microbiological analysis were investigated. The chemical tests’ results revealed a meaningful increase in the fat content of all samples that it rose from 37.7 % in the control to 43.3 % in the sample containing 20 gm of Omega-3. Statistically, the moisture amount faced a meaningful fall which reached 0.16 % from 0.37 %. Moreover, the iodine value had a significant rise that increased from 33.73 to 37.6 while the percentage of sugar content, ash and peroxide value almost remained unchanged. the desirability of the first and second treatments were assessed higher by auditors. Finally, all treatments are within the standard range in terms of microbiological assessments.

Olive’s fruit are recommended to eat for the reason of containing mono unsaturated (MUFA، such as oleic acid)، omega 3 and omega 6 fatty acids and bioactive compounds. The processing of table olive is included crud، lye treatment، washing، fermentation and pasteurization steps which makes it as an edible fruit. In this processing the most important physico-chemical، nutritional، organoleptical (flavor and color) changes are done. So in this study، the quantities of changing in nutritional indexes in five olive cultivars during 5 mentioned steps of processing from harvesting are examined. Olive cultivars (Zard، Fishomi، Ascolana، Amiglalolia and Conservalia) were collected from Fadak Farm in Iran (Qom Province) and the amounts of oil، sum of saturated fatty acids (SFA)، MUFA، poly unsaturated fatty acids (PUFA)، PUFA/SFA and omega 3/omega 6 were studied. The limitation of oil in studied cultivars was 14-19. 5% and the highest and lowest one was in Ascolana and Fishomi in crud and pasteurization steps، respectively. The sum content of SFA and UFA were 19. 5-26. 5% and 73. 5-80. 5%، respectively، and the most of these fatty acids were in fermentation step. The ratio of omega 3 to omega 6 in studied cultivars was 0. 2-0. 5 and the highest and lowest ratio was in Ascolana and Zard in washing and pasteurization steps، respectively. Processing of table olive has made a lot of changes in some valuable compounds of olives fruit. The result showed that the highest amount of oil were in Ascolana and Amigdalolia cultivars، so suggested that، these two cultivars for oily using and the other ones are less important for this reason. Also، Zard، Fishomi and Conservalia cultivars not had any significant differences in oil content. Therefore، according to spoil of oil during of processing، the amount of oil was higher in Ascolana and Amigdalolia in pasteurization step. This result was emphacised that the latest two cultivars were suitable for oily using. For processing table olive purpose the Ascolana and Amigdalolia cultivars are recommended. The percentage of oil was increased in Zard and Conservalia cultivars during processing and these changes were depended on the condition of processing steps and the kind of cultivar. Using of olives fruit is very important for their unique oil، its fatty acids، high biological properties and nutritional values. According to this reason، selecting some cultivars that has less spoil in processing is recommended.