Evaluation of Authenticity of Iranian Olive Oil by Fatty Acid and Triacylglycerol Profiles

Z. Piravi-Vanak, M. Ghavami, H. Ezzatpanah, J. Arab, Hamed Safafar, Jahan B. Ghasemi

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

For evaluation of the authenticity of Iranian olive oil, samples from many Iranian olive oil producers especially north of Iran in the production year 2007 were collected. The fatty acid and triacylglycerol compositions were measured. The most recent calculation methods including ∆ECN the difference between the actual and theoretical ECN42 (equivalent carbon number), triglyceride content and R of olive oils according to IOOC methods were applied. On the basis of our results, we were able to classify the olive oils into the extra virgin, virgin olive and olive oil categories. The important fatty acids are oleic, palmitic and linoleic acids and their main triacylglycerols are OOO, POO, OOL, PLO, SOS plus POP, and OLL, respectively. On the basis of the triacylglycerol results, experimental ECN48, ECN46, ECN50, ECN44 and ECN42 were obtained. By using the fatty acids results and a computer program, the theoretical ECN42 and ECN44 were calculated. Then R values, being the ratio of r ECN42/r ECN44 for authenticity of all olive oils and ∆ECN for determining categories of olive oils, were defined. The results of olive oil samples were in the accepted limits of Codex and IOOC. Finally we suggest that the R and ∆ECN can be used in identification of adulteration of olive oils and also they are useful from the point of view of authenticity and classification.
Original languageEnglish
JournalJournal of the American Oil Chemists' Society
Volume86
Issue number9
Pages (from-to)827-833
ISSN0003-021x
DOIs
Publication statusPublished - 2009
Externally publishedYes

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