Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes

Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes

The effects of 0,2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-...

Full description

Bibliographic Details
Main Authors: Mahfouz Al-BACHIR, Yasser OTHMAN
Format: Article
Language:English
Published: Galati University Press 2017-01-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
olive oil
Kaissy cultivar
chemical properties
physical properties
Online Access:http://www.ann.ugal.ro/tpa/Anale%202017/07_Al%20Bachir.pdf
id doaj-f22cbb74773d4785a0ab27c42c7456dd
record_format Article
spelling doaj-f22cbb74773d4785a0ab27c42c7456dd2020-11-24T21:52:02ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2017-01-014118194Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshesMahfouz Al-BACHIR0Yasser OTHMANAtomic Energy Commission of SyriaThe effects of 0,2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-1 oil, iodine value ranged from 81.73 to 91.25 g I2 100 g-1 oil, saponification value ranged from 185.93 to 197.71 mg KOH g-1 oil, thiobarbituric acid (TBA) value ranged from 0.028 to 0.057 mg MDA kg-1 oil, refractive index ranged 1.4642 to 1.4691 nD at 25oC, viscosity ranged from 126.33 to 162.00 mPa. s, and total phenolic ranged from 42.73 to 339.52 mg gallic acid kg-1 oil. The effect of gamma irradiation on the quality properties of olive oil was minimized.http://www.ann.ugal.ro/tpa/Anale%202017/07_Al%20Bachir.pdfolive oilKaissy cultivarchemical propertiesphysical properties
collection DOAJ
language English
format Article
sources DOAJ
author Mahfouz Al-BACHIR
Yasser OTHMAN
spellingShingle Mahfouz Al-BACHIR
Yasser OTHMAN
Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
olive oil
Kaissy cultivar
chemical properties
physical properties
author_facet Mahfouz Al-BACHIR
Yasser OTHMAN
author_sort Mahfouz Al-BACHIR
title Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
title_short Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
title_full Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
title_fullStr Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
title_full_unstemmed Study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
title_sort study of the quality of syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes
publisher Galati University Press
series Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
issn 1843-5157
2068-259X
publishDate 2017-01-01
description The effects of 0,2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-1 oil, iodine value ranged from 81.73 to 91.25 g I2 100 g-1 oil, saponification value ranged from 185.93 to 197.71 mg KOH g-1 oil, thiobarbituric acid (TBA) value ranged from 0.028 to 0.057 mg MDA kg-1 oil, refractive index ranged 1.4642 to 1.4691 nD at 25oC, viscosity ranged from 126.33 to 162.00 mPa. s, and total phenolic ranged from 42.73 to 339.52 mg gallic acid kg-1 oil. The effect of gamma irradiation on the quality properties of olive oil was minimized.
topic olive oil
Kaissy cultivar
chemical properties
physical properties
url http://www.ann.ugal.ro/tpa/Anale%202017/07_Al%20Bachir.pdf
work_keys_str_mv AT mahfouzalbachir studyofthequalityofsyrianoliveoilextractedfromirradiatedandunirradiatedfruitandfruitfleshes
AT yasserothman studyofthequalityofsyrianoliveoilextractedfromirradiatedandunirradiatedfruitandfruitfleshes
_version_ 1725877287053688832

Similar Items