Aguilera M. P., Beltran G., Ortega D., Fernandez A., Jimenz A., Uceda M. 2005. Characterization of virgin olive oil of Italian olive cultivar Frantoio and Leccino grown in Andalusia. Food Chemistry. 89(3): 387-91.
Ahangar Banadkooki, S., Piravi-Vanak, Z., Hadad Khodaparast, M. H., Bafrani, A., Safafar, H. 2013. Comparison of fatty acid composition of olive oil in different regions of Iran. Journal of Innovation in Food Science and Technology. 5(16): 39-49. (in Persian).
Alavi Rafiee, S., Farhoosh, R., and Haddad Khodaparast, M. H. 2012. Physicochemical properties of Iranian commercial olive oils. Iranian Journal of Nutrition Sciences and Food Technology. 7(2): 85-94. (in Persian).
Beigomi, M., Dadgar, B., Eslami, M., Dehghanifar, H. 2013. Comparison and comparison of fatty acid composition and qualitative characteristics of Iranian and foreign olive oils. The 21st National Congress of Food Science and Technology of Iran. 29-31 October 2013. University of Shiraz, Shiraz, Iran. (in Persian).
Dabbou, S., Rjiba, I., Nakbi, A., Gazzah, N., Issaoui, M. and Hammami, M., 2010. Compositional quality of virgin olive oils from cultivars introduced in Tunisian arid zones in comparison to Chemlali cultivars. Scientia Horticulturae, 124(1): 122-127.
Esmaeili, A., Shaykhmoradi, F. and Naseri, R. 2012. Comparison of oil content and fatty acid composition of native olive genotypes in different region of Liam, Iran. International Journal of Agriculture and Crop Science. 4(8): 434-438.
Ehteshamnia, A., and Zahedi, B. 2017. Study the effect of region on fruit fatty acids of four olive cultivars in the Lorestan province. Journal of Plant protection research. 24(2):93-108 (in Persian).
Fatemi, S. H. and Hammond, E. G., 1980. Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids. 15(5):379-385.
Gutiérrez, F., Jimenez, B., Ruiz, A. and Albi, M. A., 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry. 47(1):121-127.
Haghighat-Kharazi, S. Esmaeilzadeh Kenari, R. Raftani Amiri Z, Azizkhani M. 2012. Characterization of Iranian virgin olive oil from the Roodbar region: A study on Zard, Mari and Phishomi. Journal of the American Oil Chemists Society. 89(7): 1241-1247.
Hashempour, A., Ghazvini, R. F., Bakhshi, D. and Sanam, S. A., 2010a. Fatty acids composition and pigments changing of virgin olive oil (Olea europea L.) in five cultivars grown in Iran. Australian Journal of Crop Science. 4(4):258.
Hashempour, A., Ghazvini, R. F., Bakhshi, D., Aliakbar, A., Papachatzis, A. and Kalorizou, H., 2010b. Characterization of virgin olive oils (Olea europaea L.) from three main Iranian cultivars,‘Zard’,‘Roghani’and ‘Mari’ in Kazeroon Region. Biotechnology and Biotechnological Equipment. 24(4):2080-2084.
Homapour, M., Ghavami, M., Piravi-Vanak, Z. and Hosseini, S. E., 2014. Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions. Grasas y Aceites, 65(4), ep.043.
Homapour, M., Hamedi, M., Moslehishad, M. and Safafar, H., 2013. Physical and chemical properties of olive oil extracted from olive cultivars grown in Shiraz and Kazeroon. Iranian Journal of Nutrition Sciences and Food Technology, 8(3):121-130.
Homapour, M., Ghavami, M., Piravi-Vanak, Z. and Hosseini, E. S., 2016. Evaluation of chemical characteristics of extra virgin olive oils extracted from three monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan regions. Journal of Food Biosciences and Technology, 6(1):77-85.
IOC. Trade standard applying to olive oils and olive pomace oils. 2018. IOC/ COI/T.15/NC No 3/ Rev. 12.
ISIRI. 2007. Animal and vegetable fats and oils-analysis by gas chromatograohy of methyl esters of fatty acids. ISIRI 4091. First Edition. Institute of Standards and Industrial Research of Iran. (in Persian).
ISIRI. 2009. Olive oil-Spectrophotometric investigation in the ultraviolet (Determination of extinction coefficient test method. ISIRI 10503. Institute of Standards and Industrial Research of Iran. (in Persian).
ISIRI. 2010. Olive oil– Specifications and test methods. ISIRI 1446. Second Revision. Institute of Standards and Industrial Research of Iran. (in Persian).
ISIRI. 2011. Animal and vegetable fats and oils- Determination of acid value and acidity .Test method. ISIRI 4178. First Revision. Institute of Standards and Industrial Research of Iran. (in Persian).
ISIRI. 2017. Animal and vegetable fats and oils- Determination of peroxide value. ISIRI 4179. Institute of Standards and Industrial Research of Iran. (in Persian).
Kelebek, H., Kesen, S., and Selli, S. 2015. Comparative study of bioactive constituents in Turkish olive oils by LC–ESI/MS/MS. International Journal of Food Properties. 18(10): 2231–2245.
Köseoglu, O., Sevim, D., and Kadiroglu, P. 2016. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry. 212, 628–634.
Piravi-Vanak Z, Ghasemi J. B., Ghavami M., Ezzatpanah H., Zolfonoun, E. 2012. The influence of growing region on fatty acids and sterol composition of Iranian olive oils by unsupervised clustering methods. Journal of American Oil Chemistry Society. 89(3): 371–378.
Reddy, K. V. K., & Naidu, K. A. 2016. Oleic acid, hydroxytyrosol and n–3 fatty acids collectivelymodulate colitis through reduction of oxidative stress and IL–8 synthesis; in vitro and in vivo studies. International Immunopharmacology. 35: 29–42.
Tura, D., Gigliotti, C., Pedò, S., Failla, O., Bassi, D. and Serraiocco, A., 2007. Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea europea L.) and correlations with oxidative stability. Scientia horticulturae. 112(1):108-119.
Wani, T.A., Masoodi, F.A., Gani, A., Baba, W.N., Rahmanian, N., Wani, I.A. and Ahmad, M., 2018. Olive oil and its principal bioactive compound: Hydroxytyrosol–A review of the recent literature. Trends in Food Science & Technology. 77, 77-90.
Ziarati, P. and Tosifi, S. 2014. Comparing some physical and chemical properties of green olive (Olea europaea L.) in Iran association with ecological conditions. Journal of Plant Animal Environmental Science. 4(2): 519-528.