گروه بندی کیفی روغن زیتون تولید شده در برخی از استان‌های ایران با استفاده از روش‌های کمومتریکس

نوع مقاله : مقاله پژوهشی

نویسندگان

1 موسسه تحقیقات فنی و مهندسی کشاورزی، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران

2 بخش تحقیقات منابع طبیعی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان زنجان، سازمان تحقیقات، آموزش و ترویح کشاورزی، زنجان، ایران

3 گروه مواد غذایی، پژوهشکده صنایع غذایی و کشاورزی، پژوهشگاه استاندارد، کرج، ایران

چکیده

پروفایل اسیدهای چرب روغن زیتون بکر برخی از استان­های ایران برای بررسی شباهت‌ها و تفاوت‌های آنها مورد بررسی‌قرارگرفت. شاخص‌های مورد استفاده در طبقه‌بندی شامل اسیدهای چرب، نسبت اولئیک به لینولئیک، اسیدهای چرب تک غیر اشباع (MUFA)، چند غیر اشباع PUFA))، اشباع (SFA)، نسبت MUFA به  PUFAو شاخص کاکس (Cox Index) بود. ویژگی‌‌های حسی نمونه‌ها برای تعیین ردة بکر بررسی شد. داده‌ها با استفاده از تجزیه واریانس (ANOVA)، تجزیه و تحلیل مؤلفه‌های اصلی (PCA) و خوشه‌بندی سلسله مراتبی (HCA) ارزیابی شدند. بر اساس PCA و HCA، نمونه‌های روغن زیتون در دو گروه مجزا قرار­گرفتند. نمونه‌های استان‌های گلستان، زنجان و قزوین (Go1، Qa1 و Z1) در گروه با رده کیفی برتر و سایر نمونه‌ها در گروه با رده کیفی پایین‌تر قرار گرفتند. با توجه به نتایج ارزیابی حسی، همة نمونه‌ها به غیر از نمونه‌های قم و فارس، فرابکر بودند. یافته‌های این پژوهش تا حدودی در انتخاب روغن زیتون به مصرف کننده کمک خواهد کرد.

کلیدواژه‌ها


عنوان مقاله [English]

Quality Classification of Olive Oil Produced in Some of the Provinces of Iran Using Chemometric Tools

نویسندگان [English]

  • Forough Shavakhi 1
  • parviz Moradi 2
  • Anosheh Rahmani 3
1 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
2 Research Division of Natural Resources, Zanjan Agricultural and Natural Resources Research and Education Center, AREEO, Zanjan, Iran.
3 Department of Food Industries and Agricultural Research, Standard Research Institute (SRI), Karaj, Iran
چکیده [English]

The fatty acids profiles of virgin olive oil of some of the provinces of Iran were examined to investigate their similarities and differences. Indices used to classify these oils include fatty acids, oleic to linoleic ratios, monounsaturated fatty acids (MUFAs), polyunsaturated fatty acid (PUFAs), saturated fatty acids (SFAs), MUFA to PUFA ratios and Cox index. The sensory attributes of the olive oil samples were evaluated to determine their virgin category of olive oil. Analysis of variance (ANOVA), principal component analysis (PCA), and hierarchical clustering analysis (HCA) were used to evaluate the data. The olive oil samples were divided into two groups based on PCA and HCA. The samples of Golestan, Zanjan and Qazvin provinces (Go1, Qa1 and Z1) were in the higher quality group and the other samples were in the lower quality group. Considering the sensory characteristics results, all samples except for Qom and Fars were extra virgin. The findings of this study will help the consumer in selection of olive oil.

کلیدواژه‌ها [English]

  • Fatty acids
  • Hierarchical clustering analysis (HCA)
  • Olive oil
  • Principal Component Analysis (PCA)
  • sensory evaluation
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