Comparison of thermal stability, antioxidant properties and fatty acid composition of olive oil and Pomegranate seed oil

In this study after oil extraction of Pomegranate seeds and olives, Fatty acid composition of two oil types GC/Mass were identified. most of The fatty acid Compounds of two oil, Oleic acid, linoleic acid and Palmitic acid were all of saturated fatty acids (SFA)in olive oil, Most of saturated fatty acids the pomegranate seed oil were. Oil thermal stability was measured with rancimat. Thermal stability of olive oil were (6/4 ± %17). Thermal resistance of pomegranate seed oil were (%788 ± %19). Olive oil contains more antioxidant properties and is stable against oxidation. Percentage of omega 6 in pomegranate seed oil was higher in omega 6 than those found in olive oil pomegranate is used for the extraction of oil were collected from Shiraz (Fars-Iran). Olive oil used was obtained from company Etka. Thermal stability and fatty acid composition properties of both samples, pomegranate seed oil and olive oil were compared and discussed.