Characterization of Virgin Olive Oils (Olea EuropaeaL.) from Three Main Iranian Cultivars, ‘Zard’, ‘Roghani’ and ‘Mari’ in Kazeroon Region

Characterization of Iranian Virgin Olive Oil from the Roodbar Region: A Study on Zard, Mari and Phishomi

“…On the other hand, the linoleic acid content of olive oil in the same cultivars from Kazeroon were lower than those of the Roodbar origin [20]. The contents of linoleic and linolenic acids did not show any significant differences among the three cultivars; however, Mari oil showed a minimum value [20] which found that Mari oil showed the lowest content of linolenic acid in oils of Kazeroon origin. The three virgin olive oil samples showed a fatty acid composition in accordance with established limits of the official Standard of Codex Alimentarius [22] except for linolenic acid.…”

“…Oleic acid, the main monounsaturated fatty acid of the olive oil, had the highest mean value (66.71%) in the oil of the Zard cultivar and the least mean value in the Phishomi cultivar (60.43%) and Mari (64.33%) showed an intermediate percentage. Higher oleic acid contents in Zard and Mari oils from Kazeroon origin (74.98 and 77.92%, respectively) [20],which is situated in the south of Iran, relative to those from Roodbar origin are probably related to both genetic factors and environmental condition during the development and maturity of the fruit [21]. On the other hand, the linoleic acid content of olive oil in the same cultivars from Kazeroon were lower than those of the Roodbar origin [20].…”

“…Higher oleic acid contents in Zard and Mari oils from Kazeroon origin (74.98 and 77.92%, respectively) [20],which is situated in the south of Iran, relative to those from Roodbar origin are probably related to both genetic factors and environmental condition during the development and maturity of the fruit [21]. On the other hand, the linoleic acid content of olive oil in the same cultivars from Kazeroon were lower than those of the Roodbar origin [20]. The contents of linoleic and linolenic acids did not show any significant differences among the three cultivars; however, Mari oil showed a minimum value [20] which found that Mari oil showed the lowest content of linolenic acid in oils of Kazeroon origin.…”

“…Concerning other fatty acids such as palmitoleic, heptadecanoic, heptadecenoic, and stearic found in small amounts, they varied between olive oil cultivars. Phishomi oil was rich in total saturated fatty acids (SFA), essentially due to its higher amounts of palmitic and stearic acids, a high content of saturated fatty acids is considered unfavorable in olive oil [20]. Regarding the total monounsaturated fatty acids (MUFA), Zard and Mari oils showed higher percentages (67.65 and 66.50%, respectively), they also showed higher iodine values (89.74 and 89.36%, respectively).…”

“…Zard and Mari oil had the lowest and intermediate amounts, respectively. According to the results of Hashempour et al [20] Zard oil showed the highest amounts of both chlorophyll and carotenoid pigments, but they cannot be directly compared due to differences in the fruit's origin. According to Psomiadou and Tsimidou [32], the content of chlorophyll and carotenoid pigments in the oil depends on the cultivar, climate conditions of the origin, soil, ripening degree, and processing methods.…”