Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT)   SPRING 2006 , Volume 32 , Number 1 (SECTION: BIOLOGY 1); Page(s) 21 To 26.
 
Paper: 

A STUDY ON QUANTITY AND QUALITY CHANGES OF OLIVE OIL DURING FRUIT RIPENING

 
 
Author(s):  SEYEDNEZHAD S.M.*, NIROUMAND A., EBRAHIMIPOUR A.
 
* CHAMRAN UNIVERSITY, FACULTY OF SCIENCE, DEPARTMENT OF BIOLOGY, AHVAZ, IRAN
 
Abstract: 

Plant oils are main sources of energy and basic nutrients that supply essential fatty acids, vitamins and antioxidants. We studied qualitative and quantitative changes of lipids of olive leaves and fruits during fruit ripening in Manzanillo and Dezful cv.S grown in Dezful, Khozestan. During ripening of fruits, we measured totallipids and analyzed fatty acids by Gas Chromatography in on and off years. The results showed that; important fatty acids of leaves and fruits were oleic acid, palmitic acid and linoleic acid. Leaves showed an increasing in percent of palmitic acid but a decreasing in percent of oleic acid during fruit ripening, and fruit showed an increasing in percent of oleic acid but a decreasing in percent of palmitic acid during fruit ripening. Total lipid was increased during fruit ripening.

 
Keyword(s): OLIVE, OIL, FATTY ACID
 
 
References: 
  • Not Registered.
  •  
  •  
 
Citations: 
  • Not Registered.
 
+ Click to Cite.
APA: Copy

SEYEDNEZHAD, S., & NIROUMAND, A., & EBRAHIMIPOUR, A. (2006). A STUDY ON QUANTITY AND QUALITY CHANGES OF OLIVE OIL DURING FRUIT RIPENING. JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT), 32(1 (SECTION: BIOLOGY 1)), 21-26. https://www.sid.ir/en/journal/ViewPaper.aspx?id=106498



Vancouver: Copy

SEYEDNEZHAD S.M., NIROUMAND A., EBRAHIMIPOUR A.. A STUDY ON QUANTITY AND QUALITY CHANGES OF OLIVE OIL DURING FRUIT RIPENING. JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT). 2006 [cited 2021July26];32(1 (SECTION: BIOLOGY 1)):21-26. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=106498



IEEE: Copy

SEYEDNEZHAD, S., NIROUMAND, A., EBRAHIMIPOUR, A., 2006. A STUDY ON QUANTITY AND QUALITY CHANGES OF OLIVE OIL DURING FRUIT RIPENING. JOURNAL OF SCIENCE (UNIVERSITY OF TEHRAN) (JSUT), [online] 32(1 (SECTION: BIOLOGY 1)), pp.21-26. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=106498.



 
 
Persian Abstract Yearly Visit 47
 
 
Latest on Blog
Enter SID Blog