EFFECT OF THE PERIOD BETWEEN OLIVE HARVESTING AND OIL PRODUCTION ON THE QUALITY OF OLIVE OIL | ||||
| Egyptian Journal of Agricultural Research | ||||
| Volume 72, Issue 2, June 1994, Page 565-576 PDF (2.52 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.1994.451581 | ||||
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| Author | ||||
| AWATIF I. ISMAEL | ||||
| Horticultural Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Olive oil extracted from picual variety was physically and chemically evaluated. Fatty acid composition, hydrocarbons and sterols content, and stability were studied. The effect of time elapsed after fruit horvesting till pressing on the above mentioned properties of olive oil was also investigated. Results indicated that the values of refractive index, iodine value total unsaturated fatty acids and the ratio of total unsaturated total saturated fatty acids were decreased in the oil samples extracted after storge compared to the fresh sample. More over peroxide value, total saturated fatty acids were increased in the oil extracted from the stored sample. The period elapsed from fruit collecting till pressing affect the acidity where it increased sharply from 0.66 to 10.35. Also squalene relative percentage was increased from 66.227 to 78.35. And 13 sitosterol was the major sterol. | ||||
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