Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions


  • M. Homapour Food Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad University
  • M. Ghavami Food Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad University
  • Z. Piravi-Vanak Institute of Standards and Industrial Research of Iran Karaj
  • S. E. Hosseini Food Science and Technology Department, College of Food Science and Technology, Science and Research Branch, Islamic Azad University



Chemical composition, Iranian cultivar, Virgin olive oil


The aim of this study is to evaluate the chemical compositions (total phenol, fatty acid, sterolic compounds) of Iranian virgin olive oil (Zard, Rowghani, Mari) cultivated in the Gilvan (Zanjan Province) and Fadak (Qom Province) regions. Total phenols were determined using the Folin-Ciocalteu assay. Fatty acid and sterol profiles were also analyzed using gas chromatography. In most cases, significant effects (P < 0.05) of cultivars and locations were detected by the chemical composition of the oil samples. The fatty acid analysis indicated that the Mari variety from Gilvan had high oleic/low linoleic acid content; therefore it is a highly resistant olive oil against oxidation. Furthermore, the high mean values of total sterols were also obtained for the Mari variety. The oil of the Zard variety from Gilvan had the maximum amount of phenols as a positive quality index. Therefore, the Mari variety, especially from Gilvan has been suggested as a superior cultivar compared to the Zard and Rowghani varieties.


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How to Cite

Homapour M, Ghavami M, Piravi-Vanak Z, Hosseini SE. Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions. grasasaceites [Internet]. 2014Dec.30 [cited 2023Dec.5];65(4):e043. Available from: