Abstract:In this study, qualitative traits and bioactive compounds of edible oil that extracted from three olive promising genotypes (T2, T7, and T18) and two cultivars (Zard and Koroneiki) from Tarom olive collection in Zanjan province were evaluated during two crop seasons (2017)(2018). Edible oil quality traits including free fatty acids (FFA), peroxide value (PV) and extinction coefficients (K232 and K270), total chlorophyll, total carotenoids, total phenols, total flavonoids and antioxidant capacity were measured.… Show more
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