A. Amiri-Nowdijeh - National Institute of Genetic Engineering and Biotechnology. P.O. Box: ۱۴۹۶۵۱/۱۶۱, Tehran, Islamic Republic of Iran.
F. Fazelipour - National Institute of Genetic Engineering and Biotechnology. P.O. Box: ۱۴۹۶۵۱/۱۶۱, Tehran, Islamic Republic of Iran.
K. Haghbeen - National Institute of Genetic Engineering and Biotechnology. P.O. Box: ۱۴۹۶۵۱/۱۶۱, Tehran, Islamic Republic of Iran.
M. Taheri - Department of Soil and Water, Agriculture and Natural Resources Research Center of Zanjan, Zanjan, Islamic Republic of Iran.
M. Hosseini mazinani - National Institute of Genetic Engineering and Biotechnology. P.O. Box: ۱۴۹۶۵۱/۱۶۱, Tehran, Islamic Republic of Iran.

Various nutraceutical properties of olives are ascribed to their different oil compositions and diversity of their active substances. Iran is endowed with great olive diversity which deserves to be studied. Accordingly, nine minor Iranian olive varieties, i.e. Tarom (T) varieties, were studied. Characterization of these minor varieties (T۱۰, T۱۵, T۱۶, T۱۷, T۱۸, T۲۰, T۲۲, T۲۳, T۲۴) along with ۳ major Iranian and ۴ Mediterranean varieties with ۱۱ chromosomal SSR markers revealed remarkable diversity among them. Most of T varieties had oil and Total Phenolic Content (TPC) comparable to Mediterranean olives. In comparison with Mediterranean varieties, T۱۸ and T۲۲ had higher Oleic Acid (OlA). T۲۴ and T۱۸ contained the highest and the lowest Linoleic Acid (LiA), respectively. T۱۸ exhibited the highest OlA/LiA ratio. T۲۴ was exceptionally phenols-rich variety followed by T۲۰. Radical Scavenging Activities (RSA) results hardly suggested linear correlation between TPC and antioxidant capacity of the examined varieties. Nonetheless, T۲۲ showed Phenol Antioxidant Coefficient higher than Mediterranean samples. Harvest time was influential on LiA content and the (RSA/TPC) ratios. Considering nutraceutical potential, some of T varieties are superior to the prevailing Iranian and Mediterranean varieties, so, they deserve to be introduced to olive improvement programs.

Oleic acid/linoleic acid ratio, Phenols Antioxidant Capacity, Radical Scavenging Activity, Tarom varieties