The Physical Changes of Olive Fruit and Physicochemical Properties of Extra Virgin Olive Oil of Roughani Variety Cultivated in Golestan Province During the Maturation Period
2021
Gharagozlo, Jafar | Rahmani, Anosheh | Homapour, Masoud | Rashidi, Ladan
In this study, the best time to harvest olive oil of Roughani variety in Golestan province was determined by examining the physicochemical properties in the months of October, November and December. The highest fruit-to-core ratio and the amount of oleic acid (62.60%) were obtained in the third harvest period. After that, palmitic acid (18.66%), linoleic acid (16.33%) and stearic acid (3%), respectively, accounted for the largest amount of fatty acids. The ratio of oleic acid to linoleic acid, the amount of acidity, and the amount of total phenol increased during fruit ripening. The highest sterol compound was beta-sitosterol (from 83.22 to 90.02%), which, along with peroxide ((2.05 to 7.05 (meqO2/kg oil)), declined over three harvesting periods. Due to increasing the ratio of oleic acid to linoleic acid and also the high ratio of cholesterol to stigmasterol, the best time to harvest olives for Roughani variety of Golestan province was determined in the third period of harvest (December).
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