A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in Iran. (22nd November 2019)

• Record Type: Journal Article
• Authors: Shirzad, Habib; Niknam, Vahid; Taheri, Mehdi; Ebrahimzadeh, Hassan
• Is Part Of: Journal of AOAC International. Volume 100:Number 6(2017)
• Page Start: 1804
• Page End: 1813
• Publication Date: 2019-11-22
• Subjects: Agricultural chemistry -- Periodicals; Food -- Analysis -- Periodicals; 543
• DOI: 10.5740/jaoacint.17-0122
• Languages: English
• ISSNs: 1060-3271

Abstract

Abstract: The present study investigated variations in extra virgin olive oils in relation to fatty acid (FA) composition and the characteristics of 10 olive cultivars. The findings demonstrated that their oil yield properties, including refractive index, acid value, peroxide value, saponification value, iodine value, and composition, were significantly different. Moreover, based on GC-MS analysis, the presence of oleic acid [C18:1(9)] was identified as one of the major components. The highest amount of 18:1(9) was found in four major varieties of cultivars, namely Zard, Roghani, Karidolia, and Korfolia. Hierarchical cluster analysis of principal component analysis revealed two distinct categories of cultivars based on their FAs. The first category (cluster I), consisted of Arbequina, Karydolia, Roghani, and Zard cultivars, which can be considered cultivars with good commercial cultivation potential due to their high contents of unsaturated FAs and oil quantities produced.