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  In this study, the effect of olive variety (Kroneiki, Iranian native oleaginous and mission) and enzyme concentration on yield, acidity, peroxide value, iodine value, turbidity, integral color index and total polyphenols of extracted oil was investigated. The statistical analysis was carried out using factorial experiment 3×3 in Completely Randomized Design(CRD)with three replicates.Our results showed that the effect of variety on all of examined factors was significant(P>0.01).The effect of enzyme concentration on extraction yield, color, turbidity and total polyphenol showed significant difference(P>0.01). Althought, there was not significant effect(P>0.05)on acidity, peroxide value and iodine value. Color and phenolic content in extracted oil produced by aqueous enzymatic process as compared with those in control showed significant difference(P>0.01)between 13 to 62.2 and 13.9 to 72.6 percent,respectively.Turbidity showed significant(P>0.01)reduction between 29.6 to 67.4 percent.On the basis of our result, the yield of oil extraction by processing aid was significantly(P>0.01)higher(1.3-2.4 percent)than that of control. It was concluded that application of enzymatic pretreatment increases quantity and quality of extracted oil and it is applicable as a processing aid in oil extraction unit operation.  

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  The amount and composition of tocopherols and phenols, two main naturalantioxidants in olive oil, have been evaluated and analysed by HPLC  in seven different brands of  Iranian olive oil. Results showed that phenol and tocopherol amounts In Iran, because of long time and high temperature of malaxation and also type of extraction or even type of variety, polyphenols and tocopherols content of Iranian olive oil are low and were put on the category of low polyphenol olive oils and seems they don’t have nutritional value as virgin olive oil.

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In this research we scrutinize the temperature effect on ∆ECN42 and the olive oil produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined olive oil. The analysis of fatty acids was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.

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Application of synthetic antioxidants is restricted due to possible toxic and carcinogenic products resulting from their decomposition. Thus, studies on natural antioxidant as an alternative to synthetic antioxidants would be of great importance. In this study, rosemary, oregano and mint powders were added to virgin olive oil at level of 2.5% (w/w) and then stored for 7 days at 75°C in two forms of sealed and unsealed for further analysis. Free fatty acid content, peroxide value, cis-trans isomers and oxidative stability of samples based on peroxide value changes were measured. Results showed that an increase occurred in oxidative stability of virgin olive oil samples containing rosemary and mint powders. There was also no significant difference (p>0.01) between control and spice treated samples in cis-trans fatty acids, SFA, MUFA, PUFA, TTFA, oxidative stability and MUFA/PUFA ratio.

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Standards as the most important scientific documents adopted by international trade is based on the safety and health for food standards which are divided to international (such as ISO and IOOC), regional             (such as EC), national (such as ISIRI), company and factory levels. In this regard, the importance of olive oil as the vegetable oil is extracted from the olive fruit and posse’s important specification like organoleptic properties, nutritional composition and oxidative stability; standards have the main role in the quality and purity criteria. In the latest scientifically valid methods are used to detection of adulteration and determination of purity of olive oil. In this paper, is specified the parameters standards of quality and purity that  derived from national standard, EC regulation,  Codex alimentarius food standards and International  olive oil council. 

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Oil in foodstuff deep frying heated to a long time and effect of some factors (humidity, temperature and oxygen) cause different chemical and physical changes of the oil (such as hydrolysis, oxidation and polymerization) and degrade the quality of the oil and product. The results of these changes increase of the free fatty acids, peroxide value, polar compounds and trans isomers, and also decrease of the unsaturated fatty acids, oxidation induction time, levels of tochopherol and phenolic compounds, which all indicate a decline the oil quality. Studies shows that the chemical composition of oil and especially natural antioxidants are important parameters in predictive the behavior of oil in the frying process. Independently to the commercial category of olive oil, is clearly resistant against the deep frying. In this paper, the oxidative stability of oil during frying according to the source, the presence of natural bioactive compounds (antioxidants) and fatty acid composition have been compared with olive oil

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Several epidemiological studies have shown that diets rich in olive oil, which is the major source of Mono Unsaturated Fatty Acids (MUFA) and Phenol compounds, have a great role in reducing cholesterol levels and preventing platelet aggregation. It is also seems that such diets have inverse relation with risk factors of chronic disease such as obesity and metabolic syndrome.  This cross sectional study was conducted to assess the consumption of olive oil and its relation to metabolic syndrome in obese children of elementary first grade in Tehran in the frame of "Assessing the effect of lifestyle modification intervention in elementary school obese children ". Subjects were 156 obese children (BMI≥95^thin compare with CDC2000) who were referred to health assessment centers in districts 1, 2 and 3 of Tehran. For each subject, demographic and food frequency questionnaires were fulfilled and anthropometric (weight, height) and biochemical (Fasting blood sugar, Triglycerides, Total cholesterol, HDL cholesterol) indices and their blood pressure were measured by experts using standard protocols. Metabolic syndrome was defined on the basis of modified ATPIII criteria for children and adolescents as meeting at least three indicators (abdominal obesity, hypertension, low HDL-c, elevated serum Tg, high FBS) in addition to obesity. Data were analyzed using Spss ver16. Among children, 52% were girls. Mean and standard deviation of age, weight, height and BMI were  80.07 ± 3.8 Mo, 37.5 ± 6.3 Kg, 127.19 ± 4.75 Cm and 23.08± 2.9Kg/m², respectively. Prevalence of metabolic syndrome was %13.4, in girls and boys were %10.3 and %16.7, respectively and this difference was statistically significant (P<0.05). Mean of daily consumption of olive oil was less in metabolic syndrome group (3.67 ± 1 V.s. 6.34 ± 1.3) and in contrast, they consumed more saturated fat (8.24 ± 3V.s. 5.7 ± 1.7) which the difference was nearly significant. According to increasing prevalence of obesity and metabolic syndrome and its relation to fat consumption pattern, further considerations should be pay to amounts and kind of dietary fat, especially olive oil to prevent metabolic syndrome. Key words: Olive oil, Obese child,  diet

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Raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. Studies were conducted on some quality characteristics of sesame and olive oils. The following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg-1 oil; chlorophylls 0.04, 0.09 and 1.88 µg g-1; carotene 2.62, 3.66 and 19.10 µg g-1; refractive index 1.47, 1.47 and 1.47; saponification value 186.6, 185.75, and 97.94; iodine value 113.35, 91.34, and 81.23, acidity along with of 1.64, 1.10, and 1.12 mg KOH g-1 oil. Fatty acid profiles of raw sesame, sesame paste and olive oils showed a predominance of oleic acid (41.68%, 41.94%, and 52.14%, respectively) followed by linoleic-acid (38.29%, 37.48%, and 17.82%). Storage effect at 65°C of raw sesame, sesame paste and olive oils were later on studied. Results showed that the oxidative stability of raw sesame oil was higher than that of sesame paste oil. Due to its all favorable properties, sesame oil could be used in either food or cosmetic products.

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This study investigates the effect of olive oil on the caseinate‐based films. Edible films based on caseinate (5% (w/v)) and glycerol (30% (w/w)) by varying olive oil concentrations (0, 10, 20 and 30% (w/w), were prepared by casting method films. The impact of the incorporation of olive oil into the film matrix was studied by investigating the physical and mechanical properties of films. Scanning electron microscopy (SEM) was also used in order to analyse films microstructure. Increasing the olive oil concentrationup to30%(w/w) decreased values for thickness and solubility from 0.050mm and 92.18% to 0.042mm and 61.84% respectively and caused the films to become opaque. Also addition of olive oil to caseinate emulsion significantly improved the WVP (upto9×10^-10g/s.m.pa)of prepared films, but lowered the mechanical properties. The results indicate that the structure and properties of caseinate edible films were modified and improved by the olive oil.

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One of the main effective factors on olive oil quality is harvesting fruit at proper time. In this study, the effect of fruit harvesting time on oil antioxidant compounds of four olive cultivars, Zard, Rowghani, Arbequina and Coratina was investigated at Roodbar region, Guilan province. Therefore, the characteristics such as total chlorophyll, total carotenoid, total phenol, total flavonoid, antioxidant capacity, IC₅₀ and anti-radical efficiency (AE) were determined in the oil. The results showed that with delaying in harvest time, antioxidant compounds of olive oil such as total chlorophyll and carotenoid, total phenolic and flavonoid decreased, that followed by declining oil antioxidant capacity and AE and, but increasing IC₅₀. The results also showed that there was a positive significant correlation between olive oil total antioxidant activity with AE (+0.919), total chlorophyll (+0.562), total carotenoid (+0.562), total phenolic (+0.86) and flavonoid (+0.868) and a negative correlation with IC₅₀ (-0.87). Overall, the highest antioxidant compounds were found when Zard, Rowghany and Arbequina cultivars fruits were harvested from 7 October to 18 October and 18 october to1 November for Coratina cultivars. Furthermore, delaying in fruit harvest time could increase olive oil content but declined oil antioxidant compounds and its nutritional value. 

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Virgin olive oil due to having unsaturated fatty acids is exposed to various types of corruptions such as enzymatic reactions and lipid oxidation. One way to prevent oxidation of oils and fats is addition of antioxidants. Rosemary due to phenolic compounds and other antioxidant compounds have antioxidant as well. In this study, the extraction phenolic compounds of rosemary leaves in virgin olive oil with was performed using by ultrasonic technique. In this method, rosemary leaves with three levels (5, 7 and 10%) and three ultrasonic times (10, 15 and 20 minutes) were added to the olive oil. Phenolic compounds present in the extracts, was measured. The results showed that in the ultrasonic method the sample of virgin olive oil with 10% rosemary and 10 minute extraction time has the highest total polyphenols (457.59 ppm). In this case study the effect of this extract in retarding oxidation of virgin olive oil during the 4-month by determining the peroxide value, thiobarbituric acid, oxidative stability, at the end of each month were reviewed. After four months keeping, the ultrasonic's peroxide number, the thiobarbituric acid (20.75meq O₂/kg oil, 1.32 molonaldehyde/kg oil, respectively) significantly decreased. The results of antioxidant activity of the extracts using rancimat method showed that during the period of induction at 110 °C  in the ultrasonic's sample (29.10 hours) with respect to control's sample (6.28 hours) are increased. The acidity value of the ultrasonic's sample (2.05 FFA %) and thermal's sample (1.84 FFA %) are less than the control's (3.18 FFA %). Measurement results showed that the amount of chlorophyll pigments within ultrasonic's sample (1.4mg/kg) had the highest value and with respect to control's sample (0.63mg/kg) had high value. Also in the sensory evaluation, the ultrasonic's sample has top rated in terms of taste, odor, bitter and won general acceptance. Therefore, the phenolic compounds in the olive oil containing rosemary and extracted by ultrasonic method, be able to retard the oxidation process well. Thus, rosemary can be recommended as a source of natural antioxidants for increase virgin olive oil oxidative stability.  

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  In this research, physicochemical properties and oxidative stability of Roghani virgin olive oil grown in two regions of Roodbar and Kazeroon, located in north and south of Iran respectively, with differences in pedoclimatic conditions, altitude and soil were investigated. To determine the physicochemical properties, acidity, peroxide value, spectrophotometric indexes at 232 and 270 nm, smoke point, specific gravity and refractive index as well as the total contents of phenolic compounds, alpha tocopherol, chlorophyll, carotenoid, and fatty acid composition were evaluated. To evaluate the oxidative stability, the effect of heat treatment at 180 °C for 8 hours on indicators such as conjugated diene value, carbonyl value, polar compounds and oxidative stability index were tested. Results indicated the differences in the structural properties and oxidative stability of the oil obtained from two regions. As the oil from Roodbar region with lower altitude, lower average annual temperature, higher average annual rainfall, and specific geographical conditions, contain higher phenolic compounds, alpha tocopherol and oleic acid and also showed higher oxidative stability during heat treatment. But the oil of Kazeroon region with higher altitude, higher average annual temperature, and lower average annual rainfall, had higher linoleic and linolenic acids and exhibited lower oxidative stability during thermal treatment. Therefore the results of this study can be used as a description of physicochemical properties and oxidative stability of Roghani olive oil from two regions of Roodbar and Kazeroon.  

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Heating at high temperatures creates a large change in the chemical properties of oils. Due to effects of oils on health, further research is necessary to choose the best type and quality of oils. Extra virgin olive oil is considered one of the best due to the beneficial effects of dietary oils. The aim of this study was to compare the thermal stability of Iranian and foreign extra virgin olive oil. Eight samples of olive oil were tested in this study. Oils were heated at 120 ° C for 4 h to evaluate the thermal stability, were sampled every 2 hours. Fatty acid composition, Acid value, Peroxide value, Anisidine value, Totox value, Rancimat oxidative stability test, was conducted in accordance with Iranian national standards. Results showed that oleic acid, the major fatty acid in olive oil, was between 69 to 74 percent. There was a significant relationship between time and acid value (P= 0/013), peroxide value (P≤ 0/001), anisidine value (P≤ 0/001), totox value (P≤ 0/001). There was not observed any significant relationship between changes in oil and acid value, peroxide value, anisidine value, but with totox value (P= 0/003) a significant relationship was observed. Interpretation of the data suggests that the thermal process changes the index of acidity, peroxide, anisidine and totox. The changes will further increase with time. According to the obtained results,foreign  extra virgin olive oils are better and are more resistant to heat than Iranian ones.

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Olive oil is one of the foods that are preferred by consumers seeking healthy nutrition. Healthy, safety and high quality olive oil production can only be achieved in olive oil enterprises that follow these criteria. Therefore, food safety and quality management systems should be placed in these olive oil enterprises. The aim of this study was to determine behaviors and attitudes of firm owners towards the application of food safety and quality management systems in olive oil enterprises in the Milas district of Mugla province. The material used in this study was collected by face-to-face surveying of the 60 firm owners of the olive oil enterprises in Milas. Sample size was determined by using proportional sampling. In this study, five-point likert scale was usedin terms of attitudes and behaviors on food safety and quality management systems of firm owners in olive oil enterprises. In this research, the knowledge level of olive oil enterprise owners on food safety and quality management systems was determined to be inadequate. In addition, logistic regression analysis was made with the aim of determining the factors that are effective on the tendencies of firm owners to utilize food safety and quality management systems in their olive oil enterprises. At the end of the analysis, it was determined that knowledge status of production capacity, capacity usage ratios and food safety are effective in utilizing food safety and quality management systems in the facilities.

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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.
 

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the aim of this study was to investigate some of the physicochemical and antioxidant properties of the active edible film prepared from starch and zedo gum and salvia officinalis essential oil and its effect on oxidative stability of olive oil. For this purpose, Edible films based on potato starch were prepared with two variables zedo gum at different levels (0.5%, 1% and 1.5% w/w) and salvia officinalis essential oil at three levels (0, 250 and 500 ppm). Spectrophotometric results indicate the formation of CH, CH₂ and CH₃ bonds between starch and  zedo gum, as well as aromatic compounds of the essential oil of the salvia officinalis (C-H and C=C) bonds. With increasing concentrations of zedo gum and different concentration of salvia officinalis essential oil, the film thickness increased and increased the opacity and reduced light transmission rate of the films. Samples containing 1.5% zedo gum and 500 ppm essential oil of Salvia officinalis showed the highest thickness and opacity among other samples. As the essential oil concentration increased, the antioxidant properties of the films increased so that the sample containing 1.5% zedo gum and 500 μl of essential oil of the salvia officinalis had the highest antioxidant activity of 68.3%. The results of stability test against oxidizing virgin olive oil based on tests such as acid number, peroxide number and thiobarbituric acid showed a significant difference (P<0.05) between essential oil containing 500 ppm with a synthetic antioxidant (TBHQ). Due to its relatively good antioxidant activity, edible film prepared from starch and zedo gum and salvia officinalis essential oil plays a positive role in reducing the oxidation process of olive oil and can be a good alternative to the use of synthetic antioxidants.
 

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Olive cultivars Bladi and Arbequina were collected and their oil was extracted (cold press). Oil was refined under bleaching and deodorization conditions for 30 minutes at 55-50°C and their property was compared with the virgin olive oil. Virgin and refined oils of the cultivars were processed by fryer heating at 180°C (intervals of 0, 1, 2, 4, and 8 hours) and indexes of fatty acid, free fatty acid, peroxide, thiobarbituric acid, polar compounds, conjugated dienes and trienes, Rancimat, color, total polyphenol, tocopherol, chlorophyll and carotenoid were compared. Results showed that these oils mainly contained oleic (48.69-60.18%), palmitic (18.31-27.02%), linoleic (7.54-18.58%), palmitoleic (3.9-3.08%), stearic (1.78-2.53%), and linoleic acids (1.87-0.22%). According to the results, it was recommended to refine virgin olive oil by mild bleaching and deodorization to save bioactive compounds. Due to the heating condition, the relative amounts of unsaturated fatty acids (22.37-50.6%), polyphenols, tocopherols, chlorophyll, carotenoid and oxidative stability decreased and the relative amounts of saturated fatty acids (14.2-17.1%), acidity, peroxide, conjugated dienes and trienes, polar compounds, and thiobarbituric acid increased significantly, but the colorant initially decreased and then increased (P< 0.05). Due to polar compounds, for frying process, mild refined oil was better than extra virgin oil.

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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.