Olive tree Olea of the genus and th

Olive tree Olea of the genus and the family Oleaceae is
more than thirty are known species in the world.
Common species in gardens and large parts of olive
cultivation is to be named Olea europaea [1]. Two main
products of the olive fruit, canned olives and olive oil are
produced. Olive oil for nutritional value and health
benefits of the old times is known. Most important
products of olive cultivation, oil is almost 93 percent of
global production is used exclusively to produce oil.
Olive evolved, about 30 percent its oil. The oil is a
mixture of oleic acid, linoleic acid and palmitic acid.
Dietary linoleic acid will be leaded to synthesis of
eicosanoids which can prevent fatty deposits and the
formation of platelets. By comparing the amount of
saturated fatty acids and monounsaturated olive oil with
other oils can be realized to its biological and quality
value. Olive oil contains many chemical compounds such
as polyphenols, which distinguishes it from other
vegetable oils. Vitamin E found in olive oil of high
biological value because it contains 85-80% of alphaTocopherol, 6% beta-Tocopherol and 15% gammaTocopherolis [1]. Olive oil phenolic compounds are a gr
in kg. Virgin olive oils contains large amounts of
phenolic compounds that have a direct effect on the taste
of olive oil against oxidation stability and through
induction of a hydrogen atom to fat radicals created block
the oxidation process are [2]. Tyrosol, hydroxytyrosol,
oleuropein, simple phenolic acids and derivatives
esterified tyrosol and Hydroxy-tyrosol including the most
popular is olive polyphenol compounds these compounds,
in addition to its lasting influence on oil and chemical
parameters, as well as increase the nutritional value and
prevent many diseases are [3].
Fig fruit is nutritious and flavor. Fig fruit contains
sugary materials, material that nitrogen, fats, minerals,
amino acids, different enzymes and carotene. That leaves
about 0.6% of bitterness such as Ficusin and there
Bergaptene. Fig leaves contains moisture content of
67.6%, 4.3% protein, 1.7% fat, 4.7% fiber, 5.3% ash,
Sitosterol, Tyrosine, Ficusin, Oleanolic, Taragzasterol,
Betasitosterol, Sapogenine and compounds are
biologically active [4]. Given the importance of olive oil
and vulnerable against oxidative spoilage and also high
consumption of this product in the diet of Iranian families,
used the fig leaf extracts as an antioxidant to prevent
corruption in olive oil [5]. Antioxidants can inhibit or
delay oxidation, but does not improve the quality of a
product enhances the oxidized reactions corruption is
irreversible. Antioxidant compounds through various
reactions such as the publication and beginning of the
process control catalysts, sustain hydroperoxides,
destruction or the combination of the radicals, depending
on their structure, slow the rate of oxidation reactions, but
it seems that most of the antioxidants through a
combination with proxy radicals that are created in the
process of release or the decomposition of hydro
peroxides reduce speed Autoxidation [6]. There are many