الجودة الكيماوية و الحسية لزيت الزيتون المخزن على حرارة الغرفة

Abstract EN

Olive is considered one of the most important crop in Jordan with an annual production of 250,000 tons of olive fruits and 35 000 tons of olive oil.

Jordan places tenth on the list of the world’s nations in olive oil production.

This study covers the effect of irrigation of olive trees with water of different qualities (treated wastewater, well water and rain-fed) on the chemical, sensory properties and storability of the produced olive oil.

The results of the fatty acid profile revealed that the fresh olive oil samples contain about 16 – 18% palmatic, 2.3 – 2.4% stearic, 61 – 65% oleic, 14 – 17% lenoleic and 0.7 – 0.9% lenolenic acid.

It was observed that water quality had no significant effect on the quantity of both palmatic and stearic acids.

On the contrary, water quality affected significantly the quantity of oleic, lenoleic and lenolenic acids.

Higher quantities of lenoleic and lenolenic and lower one of oleic acids were present in olive oils taken from rainfed olive trees.

It was evident that the type of water used in irrigation had a significant effect on the storability of olive oil.

Rainfed olive trees produced olive oil that had the best storability and the higher sensory scores for the positive sensory attributes with the absence of negative sensory attributes.

Taking into consideration the type of package used in storage of olive oil, the data obtained revealed that metal cans were the worst in preserving the olive oil quality parameters (acidity, peroxide value, total phenol content as well as sensory properties), followed by plastic containers whereas glass containers gave the best results.

Regarding the storage time (0.0, 3.

6 and 9 months) and temperature (20, 30 C and room temperature), the results showed that more deterioration for the quality of olive oil was achieved after 6 months storage at 30 C.