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In this study, the physicochemical properties and bioactive contents of whole olive stone oils (WOSOs) extracted from six olive varieties, including Zard, Roughani, Mari, Shengeh, Koroneiki, and Manzanilla, cultivated in the city of Fasa, Iran, are investigated. Therefore, fatty acids (FAs), sterols, and triacylglycerols (TAGs) contents, equivalent carbon number (ECN), saponification, iodine, and unsaponifiable matter values, and phenolic contents of each WOSO are analyzed. The lowest and highest fat content of six WOS varieties are obtained as 2.41 and 5.41%, respectively. The results from saponification value, iodine value, and unsaponifiable matter tests on different varieties of WOSO are respectively ranged from 192.27 to 192.30 (mg KOH/g fat), from 82.80 to 93.35 (mg I2/g fat) and from 0.03 to 0.32 (%). β‐sitosterol is found as the predominant sterol in the WOSO. TAGs with one FA, triolein (OOO, 19.29–28.12%), followed by TAGs with two FAs, oleic‐oleic‐linoleic (OOL, 17.36–23.93%), and then those with three FAs, palmitic‐linoleic‐oleic (PLO, 8.36–11.73%), are the predominant TAGs in the WOSO. Oleic acid and ferulic acid are respectively found as the predominant FA and phenolic compounds in the WOSO. The influence of the olive variety on physicochemical properties and bioactive contents of the WOSO is observed. Practical Applications: The main outcome of this study shows that the determination of FA, sterol, and TAG compositions of WOSO can be applied for the differentiation of olive variety. In addition, determination of the main parameters of chemical properties and bioactive contents of WOSO can be of importance for its further application in different industries, including the food industry, cosmetics, animal food, etc. Results show that this oil can be used as a natural source of polar phenol compounds for human consumption. Using WOSO for human consumption or the pharmaceutical industry can help to reduce waste disposal problems. The whole olive stone (WOS) is known as an important byproduct generated in the olive oil extraction. Special physicochemical properties of whole olive stone oil (WOSO) are shown that this oil is a rich source of polar phenol and bioactive compounds. Results are shown that fatty acids, sterols, and triacylglycerols composition of WOSO depend on the olive cultivar. WOSO has similar the physicochemical properties and bioactive content as olive oil.

SUMMARY:The aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay. Fatty acid and sterol profiles were also analyzed using gas chromatography. In most cases, significant effects (P<0.05) of cultivars and locations were detected by the chemical composition of the oil samples. The fatty acid analysis indicated that the Mari variety from Gilvan had high oleic/low linoleic acid content; therefore it is a highly resistant olive oil against oxidation. Furthermore, the high mean values of total sterols were also obtained for the Mari variety. The oil of the Zard variety from Gilvan had the maximum amount of phenols as a positive quality index. Therefore, the Mari variety, especially from Gilvan has been suggested as a superior cultivar compared to the Zard and Rowghani varieties. KEYWORDS: Chemical composition; Iranian cultivar; Virgin olive oil RESUMEN: Propiedades químicas de aceites de oliva virgen de cultivares iraníes de las regiones de Fadak y Gilvan.El objetivo de este estudio fue evaluar la composición química (fenoles totales, ácidos grasos, y esteroles) de aceites de oliva virgen iranies (Zard, Rowghani, Mari) cultivados en las regions de Gilvan (provincia de Zanjan) y Fadak (provincia de Qom). Los fenoles totales se determinaron utilizando el método de Folin-Ciocalteu. Los perfiles de ácidos grasos y de esteroles se determinaron mediante cromatografía de gases. En la mayoría de los casos, existen diferencias significativos de los cultivares y los lugares detectados por la composición química (P<0,05 ). El análisis de ácidos grasos indicó que la variedad Mari de Gilvan presenta una relación alta oleico/ linoleico; por lo tanto, es un aceite de alta resistencia contra la oxidación. Por otra parte, los valores medios altos de esteroles totales también fueron obtenidos para la variedad Mari. El aceite de la variedad Zard de Gilvan presentó la mayor cantidad de fenoles, considerado este valor como un índice de calidad positivo. La variedad Mari especialmente en Gilvan se sugeriere como un cultivar superior en comparación con las variedades Zard y Rowghani.

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