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On the composition of Iranian olive oil

  • Technical
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Two samples of virgin olive oil and one sample of hexane-extracted husk oil coming from Iran were examined. The analyses included physical and chemical characteristics, the composition of total fatty acids and fatty acids at the glyceride 2-position by gas liquid chromatography (GLC) of methyl esters, the triglycerides composition calculation according to Vander Wal theory, the separation of the alcoholic fractions (sterols, 4-methylsterols, triterpene alcohols, triterpene dialcohols and aliphatic alcohols) of the unsaponifiable matter by thin layer chromatography (TLC), the quantitation and the composition of these fractions by GLC of TMS derivatives. The results were in line with data from literature for olive oils of different origin, with the exception of: a high content of unsaponifiable matter (1.75 and 1.95% for virgin oils, 5.33% for husk oil); a high amount of sterols for husk oil (562 mg/100 g oil); a low content of SE 30 apparent β-sitosterol for husk oil (91.1%); a low amount of triterpene dialcohols (1 mg/100 g oil) and triterpene alcohols (78 and 91 mg/100 g oil) for virgin oils; a content of cycloartenol (60.2–66.9%) higher than the 24-methylenecycloartanol one (22.8–26.6%; a content of C24 linear saturated alcohol (33.9–38.0%) slightly higher than the C26 alcohol one (29.3–32.8%).

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Authors and Affiliations

  1. Laboratorio Chimico Dogane ed Imposte Indirette, via Rubattino 6, 16126, Genoa, Italy

    V. Paganuzzi

  2. Istituto Tecnico Industriale per Chimici A. Gastaldi, via Milano, 16126, Genoa, Italy

    E. Leoni

Authors
  1. V. Paganuzzi
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  2. E. Leoni
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Paganuzzi, V., Leoni, E. On the composition of Iranian olive oil. J Am Oil Chem Soc 56, 925–930 (1979). https://doi.org/10.1007/BF02674136

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  • DOI: https://doi.org/10.1007/BF02674136

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