Characteristics and composition of libyan olive oil | Zendy

Rana M. S. | Zendy; Ahmed A. A. | Zendy

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Characteristics and composition of libyan olive oil

Author(s) -

Rana M. S.,

Ahmed A. A.

Publication year - 1981

Publication title -

journal of the american oil chemists' society

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.512

H-Index - 117

eISSN - 1558-9331

pISSN - 0003-021X

DOI - 10.1007/bf02672380

Subject(s) - linoleic acid , oleic acid , food science , chemistry , olive oil , composition (language) , chemical composition , fraction (chemistry) , moisture , fatty acid , botany , chromatography , organic chemistry , biology , biochemistry , linguistics , philosophy

Chemical and physical characteristics of local olive oil (both virgin and refined) were determined. The moisture levels in olive fruit, cake and oils were 11.77, 12.7 and 0.16% respectively. The total crude fat on dry basis was: fruit, 39%; and cake, 7%. The free fatty acids (FFA) in both virgin and refined oils were high (4.4 and 4.3%). The samples of virgin as well as refined oil were found to have relatively low oleic acid contents (43.7 and 46.4%). However, linoleic acid was found to be higher than expected and the total of oleic and linoleic acids was more than 75% in the fraction of neutral lipids. The total saturated and unsaturated fatty acids in olive oil samples was ca. 20 and 80%, respectively.

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