Effect of the temperature on ΔECN42 of Iranian olive oil

S.A. Banadkooki, Z. Piravi-Vanak, M.H.H. Khodaparast, Hamed Safafar

Research output: Contribution to journalJournal articleResearchpeer-review


In this research we scrutinize the temperature effect on ΔECN42 and the olive oil produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined olive oil. The analysis of fatty acids was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Issue numberSummer
Pages (from-to)43-48
Publication statusPublished - 2013
Externally publishedYes


  • Vegetable oils and fats
  • Fatty acids
  • Olive oils
  • Purity
  • Temperature
  • Fats, oils and margarine

Fingerprint Dive into the research topics of 'Effect of the temperature on ΔECN42 of Iranian olive oil'. Together they form a unique fingerprint.

Cite this