Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 17 4 2015 07 01 Physicochemical Properties and Oxidative Stability of Some Virgin and Processed Olive Oils 847 858 15743 EN V. Najafi Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, Islamic Republic of Iran. M. Barzegar Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, Islamic Republic of Iran. M. A. Sahari Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-336 Tehran, Islamic Republic of Iran. Journal Article This study investigated the fatty acids profile, oxidative stability indices, and bioactive compounds of virgin and processed olive oils (Leccino and Frantoio cultivars). Results showed that fatty acid profile of the studied oils contained mostly oleic acid followed by palmitic and linoleic acid. Acid values of virgin Frantoio and processed Leccino were 0.78 and 0.18 mg KOH/g oil, with peroxide values (PV) of 8.74 and 6.03 meq O2/kg oil, respectively. Virgin Leccino had the highest oxidative stability index with induction period of 18.83 h. The highest contents of phenolics, 321.14 mg/kg, tocopherols, 455.25 mg/kg, and sterols, 2189.1 mg/kg, were recorded in virgin Leccino oil. Laboratory processing of virgin olive oil decreased the phenolics to 70%, tocopherols to 50%, and sterols to 25%. Finally, based on the higher content of antioxidant compounds, the virgin Leccino oil had higher oxidative stability and bioactivity than Frantoio oil.

https://jast.modares.ac.ir/article_15743_cc685cba3900c73c40533b18e15b66e5.pdf