The effects of cultivar and extraction methods on chemical composition and quality of olive oil

العناوين الأخرى

دراسة تأثير كل من الصنف و طريقة الاستخلاص على التركيب الكيمائي و نوعية زيت الزيتون

مقدم أطروحة جامعية

al-Madanat, Bassam Isa Yusuf

مشرف أطروحة جامعية

al-Jumayli, Ala Abd al-Razzaq
al-Abbadi, Suud Yusuf

الجامعة

جامعة مؤتة

الكلية

كلية الزراعة

القسم الأكاديمي

قسم الإنتاج النباتي

دولة الجامعة

الأردن

الدرجة العلمية

ماجستير

تاريخ الدرجة العلمية

2010

الملخص الإنجليزي

This study compared three different trade mark mills used in AL-Karak area with olive oil extraction systems and their effects on oil quality and chemical composition of Nabali olive cultivar.

The two extraction systems were two and three phase centrifuge.

This experiment also designed to evaluate the effect of cultivar and malaxation temperatures on olive oil quality and chemical composition for three olive cultivars: Nabali, Nabali Muhasan and Gross de Espagna.

Results for the first part of this work revealed that the free acidity and peroxide values of Nabali olive oil were significantly at the lowest levels when the fruits were extracted by Pieralisi Jumbo 2 mill with three phase system as compared to other both systems (Rapanelli sepia and Polat making).

Nabali olive oil extracted by the Rapanelli sepia mill with two phase system had significant high levels of phenol and chlorophyll content, oxidation stability, moisture and volatile matter content and impurity percentage.

Results of the second experiment showed that the following parameters; acidity percentage, peroxide value, phenol content, and oxidation stability value for olive oil from Nabali cultivar were significantly better than those for oils from Nabali Muhasan and Gross de Espagna cultivars.

Low acidity percentage and peroxide values of oils were significantly lower at low temperature 25-26°C as compared to high temperature 37-38°C, while phenol content and oxidation stability were significantly higher at high temperature.

Chlorophyll content, impurity percentage and moisture and volatile matter were not significantly affected by extraction temperatures.

The interactive effect between cultivars and extraction temperatures indicated that olive oil from Nabali fruits at low temperature had significant lowest acidity percentage as compared to the other two cultivars

التخصصات الرئيسية

الكيمياء

عدد الصفحات

52

قائمة المحتويات

• APA
• MLA
• AMA

لغة النص

الإنجليزية

نوع البيانات

رسائل جامعية

رقم السجل

BIM-788985