CHARACTERIZATION OF SOME NEW OLIVE OIL GENOTYPES GROWING IN EL-KHATATBA ZONE - EGYPT | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 18, Volume 91, Issue 2, July 2013, Page 611-626 PDF (439.39 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2013.163540 | ||||
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| Authors | ||||
| MOUNIR M. EID; MOHAMMAD M. EL-SAYED | ||||
| Oils and Fats Dept, Food Tech. Res. Inst., A RC, Giza, Egypt. | ||||
| Abstract | ||||
| This investigation was aimed to characterize virgin olive oil from four olive oil cultivars (Koroniki, Arbequina and new cultivars No.1 and No.138) cultivated in El-Khatatba zone, Egypt during two successive seasons 2010/2011 and 2011/2012. The quality indices (Free acidity , Peroxide value, K232 , K270 and K moreover , the fatty acids , minor components beside oxidative stability and sterol composition of the obtained olive oils (VOO) were analyzed to obtain a more complete characterization of these varietal oils. Results revealed that, all the analyzed VOOs were classified into ‘‘Extra virgin’’ category according to the regulated physicochemical parameters. In addition , Koroniki olive oil cultivar was the only one complied with IOC, 2011(Trade Standard for Olive Oil) during evaluation period if fatty acid and sterols compositions were taken into account and it represented the highest oxidative stability during the two seasons (24.81 and 26.5 hr at the 1st and 2nd seasons , respectively) while, Arbequina cultivar was the lowest one (9.80 and 12.99 hr at the 1st and 2nd seasons, respectively) which, attributed to the content of minor components (polyphenols, α-tocopherols , chlorpphyll and carotenoids) and monounsaturated fatty acid. Also, the main sterols found in Koroniki VOO were -sitosterol ( 82.10 and 83.33 at the 1st and 2nd seasons , respectively) , 5-avenasterol, campesterol and stigmasterol. The new cultivar No.1 or No.138 had the highest mean oil contents (20.25 and 18.75%, respectively) and good oxidative stability virgin olive oil but they, were stood out of IOC limits duringcomposition. The minor components, fatty acids and sterol compositions are mainly affected by olive cultivars (genotype) and climatic conditions. Keywords: New olive oil cultivars, olive oil quality, minor components, fatty acids , sterols | ||||
| Keywords | ||||
| OLIVE OIL; EL-KHATATBA ZONE - EGYPT | ||||
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