PHYSICAL AND CHEMICAL CHARACTERISTICS OF EGYPTIAN OLIVE OIL AND ITS BLEND WITH SOME VEGETABLE OILS. | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 29, Issue 1, January 2004, Pages 289-298 PDF (124.63 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.239735 | ||
| Authors | ||
| M Shahat1; Samiha M. EI-Sayed2 | ||
| 1Food Science and Technology Department, Faculty of Agriculture, A1·Azhar University, Cairo, Egypt. | ||
| 2Food Science and Technology Department, Faculty of Home Economics, AI·Azhar University, Tanta. | ||
| Abstract | ||
| Physical and chemical indices of local virgin olive oil versus refined olive oil were estimated. Moreover,some consumer-available vegetable oils of sunflower and com seeds, individually and their blended oils with olive oil were investigated. Data were compared with the recommendation of standard methods for olive analysis given by FAOIWHO Food Programmer and Codex Alimentarius Commission. Data indicated that the crude oil content was 59% in the local olive fruit (on dry basis). The virgin oil have exhibited higher free fatty acids (FFA) and relatively lower oleic acid, However, linoleic acid was found to be higher Ihan expected and the total of oleic and linoleicl acids was more than 75% In the fraction of neutral lipids. The total saturated and unsaturated fatty acids in virgin olive oil were about 20 and 80%, respectively. The quality characteristics of refined olive oil and sunflower oil were found to cope with the ranges of F AOIWHO Codex limits, while com oil possessed lower Iodine value and higher FFA and peroxide value than the recorded values of F AOIWHO Codex. Palmitic, stearic, oleic and linoleic acids were found 10 be the major fatty acids in all oil samples. Figures of fatty acid composition in tested oils agreed with those reported by FAOIWHO Codex ranges. When the blends of these oils were prepared, the identity characteristics were completely changed. Remarkable peculiarities were observed regarding acid distribution in all blends of olive oil samples, were the saturated level in all blends was increased. | ||
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