The quality of olive oil extracted from some olive varieties cultivated by highly intensive in Egypt

Document Type : Original Article


Fats and Oils Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt


This work was carried out on, the aim of this work was to study the behavior of some varieties (66, 69, Arbosana, Oleana, Koroneiki and Arbequina) and mainly changes in their oil composition under Egypt pedo-climatic conditions. characterization of virgin olive oils from cultivars in Egypt under high-density planting system. The quality and typicality of the oils were to be ascribed not only to the olive variety but in large part also to zone of plantation so that analyses of major components (fatty acids, minor ones, pigments and phenolic compounds) were carried out. Oxidative stability, free acidity, peroxide value, ultraviolet characteristics, accumulation and changes in fatty acid levels during fruit ripening were also analyzed. Results showed significant differences between oils from the studied cultivars and the majority of the studied analytical parameters were greatly influenced by the cultivar-environment interaction. .


Main Subjects

Volume 65, Issue 8 - Serial Number 8
August 2022
Pages 407-417
  • Receive Date: 11 March 2022
  • Revise Date: 23 April 2022
  • Accept Date: 27 April 2022
  • First Publish Date: 27 April 2022