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Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

Because of the importance of cultivar and growing area on the quality and quantity of extracted olive oil, this study examined the effects of two different growing areas (Qom (subdesertic) and Gorgan (Caspian zone) that have important differences in altitude, latitude, and climatic conditions on the physicochemical characteristics of extracted oils from three common cultivars (Beleydi, Mission and Koroneiki) growing in Iran. Independently of the growing area conditions, Beleydi cultivars showed the lowest values of oil content (16.93 ± 1.55 and 43.54 ± 0.18 % in Qom and Gorgan, respectively) the greatest acidity, even higher than the limits specified by the International Olive Council (IOC) regulations (1.04 and 0.46 % in Qom and Gorgan, respectively), and the lowest oxidative stability (9.0 and 6.7 h in Qom and Gorgan, respectively) among the studied cultivars. All cultivars growing in Qom had lower oil contents, but they had higher oleic acid and β-sitosterol content and lower PUFA/SFA ratios in comparison with cultivars grown in Gorgan. Therefore, cultivars grown in Qom had higher oxidative stability. Finally, when principal component analysis (PCA) was applied, the fatty acid and sterol profiles could be used to separate olive samples according to their cultivar and growing area, respectively.

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Acknowledgments

This work was supported by a grant from the research council of Tarbiat Modares University.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran

    Mehri Noorali, Mohsen Barzegar & Mohammad Ali Sahari

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  1. Mehri Noorali
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  2. Mohsen Barzegar
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  3. Mohammad Ali Sahari
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Correspondence to Mohsen Barzegar.

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Noorali, M., Barzegar, M. & Sahari, M.A. Sterol and Fatty Acid Compositions of Olive Oil as an Indicator of Cultivar and Growing Area. J Am Oil Chem Soc 91, 1571–1581 (2014). https://doi.org/10.1007/s11746-014-2497-z

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  • DOI: https://doi.org/10.1007/s11746-014-2497-z

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