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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.