Characterization of Virgin Olive Oils (Olea Europaea L.) from Three Main Iranian Cultivars, ‘Zard’, ‘Roghani’ and ‘Mari’ in Kazeroon Region

ABSTRACT

The quality of virgin olive oil of three major Iranian cultivars including ‘Zard’, ‘Roghani’, and ‘Mari’, grown in Kazeroon region located in southern part of Iran, was examined in 2008. There were significant differences among fatty acids content of all three cultivars. ‘Mari’ had the highest oleic acid, and the lowest palmitic acid. Oleic acid to linoleic acid ratio in all studied cultivars was higher than the reported levels in the olive oils from other countries. Results from the quantification of phenolic compounds indicated that ‘Zard’ cultivar had the highest tyrosol and ‘Mari’ had the highest cinamic acid and vanilic acid. The oil of ‘Zard’ had the highest chlorophyll and ‘Roghani’ showed the highest carotenoid content. Results here confirm that there were significant differences (p<0.05) in the features, biochemical characteristics and nutritional value among these cultivars.

Keywords:

• olive oil
• fatty acids
• phenolic compounds
• pigments