ISMAEL, A. (1998). STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL. Egyptian Journal of Agricultural Research, 76(2), 825-742. doi: 10.21608/ejar.1998.354106
AWATIF I. ISMAEL. "STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL". Egyptian Journal of Agricultural Research, 76, 2, 1998, 825-742. doi: 10.21608/ejar.1998.354106
ISMAEL, A. (1998). 'STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL', Egyptian Journal of Agricultural Research, 76(2), pp. 825-742. doi: 10.21608/ejar.1998.354106
ISMAEL, A. STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL. Egyptian Journal of Agricultural Research, 1998; 76(2): 825-742. doi: 10.21608/ejar.1998.354106
STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Abstract
Since acidity is taken as a criterion for classifying olive oil into its known quality grades, the lampente olive oil is non edible oil and does not fit human consumption as it is. Because of it's high acidity this oil should undergo refining to decrease the acidity, and blending with virgin olive oil to produce pure olive oil having a maximum acidity in terms of oleic acid of 1.5 gm/100 gm. Different concentrations of refined olive oil were mixed with extra virgin olive oil (5, 10, 15 and 20%) to produce pur olive oil. Characteristics of the oils, Absorbency in ultra violet, colour, the fatty acid composition, the unsaponifiable matter components (hydrocarbons and sterols), natural antioxidants as polyphenols and tocopherols and oxidative stability were studied. The results indicated that blending refined olive oil with extra virgin olive oil improved its characteristics and produced pure olive oil containing higher percentage of natural antioxidants than refined olive oil. Poly-phenols increaed from 116 to 118, 121 and 122 mg/kg and tocopherols increased from 100 to 105, 110, 115, and 121 mg/kg oil in the blends of 5,10,15 and 20% extra virgin oils 20% extra virgin oils, respectively. The oxidative stability was improved and the induction period increased with the increase of the extra virgin oil levels in the blends. It increased from 6 days in refined oil to 6-7, 7-8 and 8-9 in the blends of 5, 10, 15 and 20%, respectively. The results indicated of that 20% is the best ratio of extra virgin olive oil added to refined olive oil. At this percentage the characteristics and the organoleptic test are better for the consumer, but economically speaking 5% or 10% are acepted since it increases its nutritional value and matches with the recommended standard.
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