Abstract
The properties of fatty acids (FA) of four olive cultivars (Mari, Zard Golole, Roghani, and Souri) during crude state, lye treatment, water washing, fermentation, and pasteurization steps were studied. According to the results obtained, during the processing steps, in all the cultivars, oleic, palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty acids (SFAs (saturated fatty acids) and UFAs (unsaturated fatty acids), respectively) were in water washing and lye treatment steps, and water washing and pasteurization steps, respectively; the highest and the lowest ratios of ω6/ ω3 fatty acids were in Zard Golole (crude state) and Souri (water washing step), respectively.
Keywords: Table olive, variety, processing step, fatty acid.
Current Nutrition & Food Science
Title:Effect of the Processing Steps (Harvesting Time to Pasteurization) on Percentage of Fatty Acids in Table Olive
Volume: 11 Issue: 1
Author(s): Mojtaba Amooi, Mohammad Ali Sahari and Mohsen Barzegar
Affiliation:
Keywords: Table olive, variety, processing step, fatty acid.
Abstract: The properties of fatty acids (FA) of four olive cultivars (Mari, Zard Golole, Roghani, and Souri) during crude state, lye treatment, water washing, fermentation, and pasteurization steps were studied. According to the results obtained, during the processing steps, in all the cultivars, oleic, palmitic, linoleic, and stearic acids were higher; the highest changes in saturated and unsaturated fatty acids (SFAs (saturated fatty acids) and UFAs (unsaturated fatty acids), respectively) were in water washing and lye treatment steps, and water washing and pasteurization steps, respectively; the highest and the lowest ratios of ω6/ ω3 fatty acids were in Zard Golole (crude state) and Souri (water washing step), respectively.
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Amooi Mojtaba, Sahari Ali Mohammad and Barzegar Mohsen, Effect of the Processing Steps (Harvesting Time to Pasteurization) on Percentage of Fatty Acids in Table Olive, Current Nutrition & Food Science 2015; 11 (1) . https://dx.doi.org/10.2174/1573401311666141212192630
DOI https://dx.doi.org/10.2174/1573401311666141212192630 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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