FATTY ACID COMPOSITION OF OIL OBTAINED FROM IRRADIATED AND NON-IRRADIATED WHOLE FRUIT AND FRUIT FLESH OF OLIVES (OLEA EUROPAEA L.)

FATTY ACID COMPOSITION OF OIL OBTAINED FROM IRRADIATED AND NON-IRRADIATED WHOLE FRUIT AND FRUIT FLESH OF OLIVES (OLEA EUROPAEA L.)

This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studie...

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Veröffentlicht in:The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2016-01, Vol.40 (1), p.78-89
Hauptverfasser: Al-Bachir, Mahfouz, Koudsi, Abir
Format: Artikel
Sprache:eng
Schlagworte:
Chromatography
Fatty acids
Fruits
gas chromatography
Olive oil
Olives
Quality
Studies
Syria
Triglycerides
Variance analysis
Vegetable oils
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Zusammenfassung:This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studied oils contained mostly oleic acid (68.15-70.80%) followed by palmitic acid (14.38-15.89%) and linoleic acid (10.34-12.51%). Generally, there are slight differences in the fatty acid profile between the oil extracted from whole olives and fruit flesh, but sometime significant (p
ISSN:1843-5157
2068-259X