Effects of cultivar and ripening stage of Iranian olive fruit on bioactive compounds and antioxidant activity of its virgin oil.

Zaringhalami, S.; Ebrahimi, M.; Piravi Vanak, Z.; Ganjloo, A.

The effects of different cultivars and ripening stages of Iranian olive fruits (Olea europaea L.) on fatty acid composition, ΔECN 42 value, total phenol, chlorophyll and carotenoid contents and antioxidant activity of olive oil were evaluated. In first stage of ripening stage, for all cultivars, oleic acid was major fatty acid. The ratio of monounsaturated to polyunsaturated, unsaturated to saturated fatty acids and ΔECN 42 were affected by cultivar and ripening stage. However, in all cases, ΔECN 42 was lower than 0.2. Total phenolic, chlorophyll and carotenoid contents were significantly different (p<0.05) for all cultivars whereas these variables were decreased during fruit ripening stages.

OLIVE; OLEACEAE; BIOACTIVE compounds; FOOD safety; FOOD preservation; FOOD allergy; FOOD storage; FOOD research

International Food Research Journal, 2015, Vol 22, Issue 5, p1961

1985-4668

Academic Journal