Antioxidants of Olive Oil and Their Changes During Storage After Fruit Harvest

In the present study antioxidant compounds of oil of olive cultivar Roodbar and their changes during storage of fruits after harvesting were investigated with key sensory oil properties. Characteristics such as total polyphenols (TP)، total antocyanins (TA) and their antioxidant activities were assessed countinuously for a period of 12 days (every three days). The results showed that the quantity of total antocyanin and total polyphenolic compounds increased by time and the highest quantities were meansured at the third sampling time (9 days after storage). However، there was no significant difference between quantity of these compounds at the sixth and twelveth days after storage. Antioxidant activity of these compounds followed the same trend. Based on the results of this study، storage and expose of olive oil to air for a period of 12 days not only does not affect the antioxidants quantity and their activities، but they incresase during the first nine day after storage. However storage of olive oil for longer periods needs to be investigated.