د مقالې اصلي محتوا
خلاصه
خالصیت روغن زیتون نشاندهنده میزان اصالت آن و عدم وجود مواد خارجی در ترکیب آن است. این روغن یکی از محصولاتی است که بیشتر در معرض تقلب قرار میگیرد و این تقلبات میتوانند خواص مفید آن را کاهش دهند. هدف این مطالعه، شناسایی روغنهای زیتون خالص و ناخالص و بررسی میزان تقلبات موجود در آنها است. اهمیت این تحقیق ایجاد آگاهی درباره روشهای تشخیص تقلب در روغن زیتون و ارائه اطلاعات مفید به نهادهای مسئول جهت بهبود نظارت و ستندردهای کیفیت نهفته است. این تحقیق از نوع تحقیقی بوده و نمونهها از طریق آزمایشهای کیمیاوی-کیفی در لابراتوار مورد بررسی قرار گرفتهاند. یافتههای این تحقیق نشان میدهد که اکثر نمونههای بررسیشده ناخالص بوده و نیاز به ارزیابیهای بیشتر دارند. بنابراین، توصیه میشود که مقامات مسئول نظارت بیشتری در این زمینه اعمال کرده و تحقیقات جامعتری انجام شود.
کلیدي ټکي
د مقالې جزئیات
د کاپی رایت بیان
د کرییټیو کامنز BY-NC 4.0 نړیوال لایسنسماخذونه
- Abdalla, S., Aroua, M. K., & Gew, L. T. (2024). A Comprehensive Review of Plant-Based Cosmetic Oils (Virgin Coconut Oil, Olive Oil, Argan Oil, and Jojoba Oil): Chemical and Biological Properties and Their Cosmeceutical Applications. ACS Omega, 9(44), 44019–44032. https://doi.org/10.1021/acsomega.4c04277
- Aparicio, R., & Harwood, J. (2013). Handbook of Olive Oil (Second Edition). Second Edition,Springer Science business media New York.
- De Leonardis, A. (2014). Virgin Olive Oil: Production, Composition, Uses and Benefits for Man. FOOD AND BEVERAGE CONSUMPTION AND HEALTH, 252–255.
- Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., Wozniak, M., & Gorska-Ponikowska, M. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 19(3), 686. https://doi.org/10.3390/ijms19030686
- Gunstone, F. (2020). Vegetable Oils in food Technology. Wiley Blackwell.
- Gurdeniz, G., & Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519–525. https://doi.org/10.1016/j.foodchem.2009.02.068
- Hoffman, R., & Gerber, M. (2014). Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? British Journal of Nutrition, 112(11), 1882–1895. https://doi.org/10.1017/S0007114514002888
- Kiritsakis, A. K., Kiritsakis, K. A., & Tsitsipas, C. K. (2020). A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades. Journal of Food Bioactives, 31–56. https://doi.org/10.31665/JFB.2020.11236
- Mailer, G. (2020). Adulteration of Olive (Olea europaea). Botanical Adulterants Prevention Bulletin.
- Martinez, P., Garcia-Rios, P., & Delgado-Lista, A. (2011). Mediterranean Diet Rich in Olive Oil and Obesity, Metabolic Syndrome and Diabetes Mellitus. Current Pharmaceutical Design, 17, 769–777. https://doi.org/10.2174/138161211795428948
- Organización de Consumidores y Usuarios (OCU). (2018). Análisis de aceites de oliva virgen extra. Organización de Consumidores y Usuarios. https://www.egregioextravirgin.com/the-study-of-the-organization-of-consumers-and-users-ocu-ranks-oleoestepa-again-as-the-best-extra-virgin-olive-oil-in-the-spanish-market
- Parvaneh, Vida. (2014). Quality Control and Chemical Testing of Food Materials. University of Tehran Publishing Institute. Seventh edition. p 354.
- Petrakis, C. (2006). Olive Oil (Second Edition). AOCS Press, 191–223. https://doi.org/10.1016/B978-1-893997-88-2.50013-4.
- Razmpoosh, E., Abdollahi, S., Mousavirad, M., Clark, C. C. T., & Soltani, S. (2022). The effects of olive leaf extract on cardiovascular risk factors in the general adult population: A systematic review and meta-analysis of randomized controlled trials. Diabetology & Metabolic Syndrome, 14(1), 151. https://doi.org/10.1186/s13098-022-00920-y
- ReportLinker. (2025). Afghanistan Olive Oil Industry Outlook 2022—2026 (p. 1). https://www.reportlinker.com/clp/country/2365/72628
- Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(1), 154. https://doi.org/10.1186/1476-511X-13-154
- Valls-Pedret, C., Lamuela-Raventós, R. M., Medina-Remón, A., Quintana, M., Corella, D., Pintó, X., Martínez-González, M. Á., Estruch, R., & Ros, E. (2012). Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk. Journal of Alzheimer’s Disease, 29(4), 773–782. https://doi.org/10.3233/JAD-2012-111799
- Vossen, P. (2007). Olive Oil: History, Production, and Characteristics of the World’s Classic Oils. HortScience, 42(5), 1093–1100. https://doi.org/10.21273/HORTSCI.42.5.1093
- WHO. (2004). Toxic oil syndrome Ten years of progress. World Health Organization. https://iris.who.int/bitstream/handle/10665/107586/E84423.pdf?sequence=1&isAllowed=y
ماخذونه
Abdalla, S., Aroua, M. K., & Gew, L. T. (2024). A Comprehensive Review of Plant-Based Cosmetic Oils (Virgin Coconut Oil, Olive Oil, Argan Oil, and Jojoba Oil): Chemical and Biological Properties and Their Cosmeceutical Applications. ACS Omega, 9(44), 44019–44032. https://doi.org/10.1021/acsomega.4c04277
Aparicio, R., & Harwood, J. (2013). Handbook of Olive Oil (Second Edition). Second Edition,Springer Science business media New York.
De Leonardis, A. (2014). Virgin Olive Oil: Production, Composition, Uses and Benefits for Man. FOOD AND BEVERAGE CONSUMPTION AND HEALTH, 252–255.
Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Marino Gammazza, A., Knap, N., Wozniak, M., & Gorska-Ponikowska, M. (2018). Potential Health Benefits of Olive Oil and Plant Polyphenols. International Journal of Molecular Sciences, 19(3), 686. https://doi.org/10.3390/ijms19030686
Gunstone, F. (2020). Vegetable Oils in food Technology. Wiley Blackwell.
Gurdeniz, G., & Ozen, B. (2009). Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data. Food Chemistry, 116(2), 519–525. https://doi.org/10.1016/j.foodchem.2009.02.068
Hoffman, R., & Gerber, M. (2014). Can rapeseed oil replace olive oil as part of a Mediterranean-style diet? British Journal of Nutrition, 112(11), 1882–1895. https://doi.org/10.1017/S0007114514002888
Kiritsakis, A. K., Kiritsakis, K. A., & Tsitsipas, C. K. (2020). A review of the evolution in the research of antioxidants in olives and olive oil during the last four decades. Journal of Food Bioactives, 31–56. https://doi.org/10.31665/JFB.2020.11236
Mailer, G. (2020). Adulteration of Olive (Olea europaea). Botanical Adulterants Prevention Bulletin.
Martinez, P., Garcia-Rios, P., & Delgado-Lista, A. (2011). Mediterranean Diet Rich in Olive Oil and Obesity, Metabolic Syndrome and Diabetes Mellitus. Current Pharmaceutical Design, 17, 769–777. https://doi.org/10.2174/138161211795428948
Organización de Consumidores y Usuarios (OCU). (2018). Análisis de aceites de oliva virgen extra. Organización de Consumidores y Usuarios. https://www.egregioextravirgin.com/the-study-of-the-organization-of-consumers-and-users-ocu-ranks-oleoestepa-again-as-the-best-extra-virgin-olive-oil-in-the-spanish-market
Parvaneh, Vida. (2014). Quality Control and Chemical Testing of Food Materials. University of Tehran Publishing Institute. Seventh edition. p 354.
Petrakis, C. (2006). Olive Oil (Second Edition). AOCS Press, 191–223. https://doi.org/10.1016/B978-1-893997-88-2.50013-4.
Razmpoosh, E., Abdollahi, S., Mousavirad, M., Clark, C. C. T., & Soltani, S. (2022). The effects of olive leaf extract on cardiovascular risk factors in the general adult population: A systematic review and meta-analysis of randomized controlled trials. Diabetology & Metabolic Syndrome, 14(1), 151. https://doi.org/10.1186/s13098-022-00920-y
ReportLinker. (2025). Afghanistan Olive Oil Industry Outlook 2022—2026 (p. 1). https://www.reportlinker.com/clp/country/2365/72628
Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids, olive oil and health status: A systematic review and meta-analysis of cohort studies. Lipids in Health and Disease, 13(1), 154. https://doi.org/10.1186/1476-511X-13-154
Valls-Pedret, C., Lamuela-Raventós, R. M., Medina-Remón, A., Quintana, M., Corella, D., Pintó, X., Martínez-González, M. Á., Estruch, R., & Ros, E. (2012). Polyphenol-Rich Foods in the Mediterranean Diet are Associated with Better Cognitive Function in Elderly Subjects at High Cardiovascular Risk. Journal of Alzheimer’s Disease, 29(4), 773–782. https://doi.org/10.3233/JAD-2012-111799
Vossen, P. (2007). Olive Oil: History, Production, and Characteristics of the World’s Classic Oils. HortScience, 42(5), 1093–1100. https://doi.org/10.21273/HORTSCI.42.5.1093
WHO. (2004). Toxic oil syndrome Ten years of progress. World Health Organization. https://iris.who.int/bitstream/handle/10665/107586/E84423.pdf?sequence=1&isAllowed=y