سال انتشار: ۱۳۸۹
محل انتشار: سومین سمینار بین المللی دانه های روغنی و روغنهای خوراکی
تعداد صفحات: ۶
B.H Rashidi – B.SC. student at zanjan university, zanjan-Iran
A Soleimani – Corresponding author: University of Zanjan, Faculty of Agriculture, Zanjan-Iran
About 90% of oil used in Iran, are imported as refined oil or other raw materials of oil seeds. Extension of olive orchards is one the opportunity to cope with in partially the problem. More than 20% of fruit weight constructed of oil. The olive oil is marked in favor and safety characteristics among different oils. The most important components in olive oil are the fatty acids. The chief active components of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolics include hydroxytyrosol, tyrosol, and oleuropein, which have demonstrated antioxidant activity. Oleic acid, a monounsaturated fatty acid, has shown activity in cancer prevention. There are many types of olive oil, which is distinguishing by their different biochemical parameters. According to static, Iran produces 0.1% of world olive oil. Although during the years between 2001 up to 2010, the olive oil production in Iran has been increased up 7.000 tons. However, there are no olive oil exports by this country during these years. A part of the problem is dealing with the internal olive oil consumption. Actual individual consumption (AIC) of olive oil in Iran is 100 gr in 2009. This is equivalent to 0.1% AIC of european countries and 3% AIC of the world. The less olive orchards extension, low yield and performance per ha, problems with olive oil trades in Iran, as well as its high prices in comparison with other oil forms of oil seeds and lack of consumption culture among people are addressing to the low AIC of olive oil in Iran.