The effects of cultivar and extraction methods on chemical composition and quality of olive oil
Other Title(s)
دراسة تأثير كل من الصنف و طريقة الاستخلاص على التركيب الكيمائي و نوعية زيت الزيتون
Dissertant
Thesis advisor
al-Jumayli, Ala Abd al-Razzaq
al-Abbadi, Suud Yusuf
University
Mutah University
Faculty
Faculty of Agriculture
Department
Plant Production Department
University Country
Jordan
Degree
Master
Degree Date
2010
English Abstract
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
Main Subjects
No. of Pages
52
Table of Contents
Table of contents.
Abstract.
Abstract in Arabic.
Chapter One : Theoretical background.
Chapter Two : Review of literature.
Chapter Three : Design and methodology.
Chapter Four : Findings and discussions.
Chapter Five : Summary and recommendations.
References.
American Psychological Association (APA)
al-Madanat, Bassam Isa Yusuf. (2010). The effects of cultivar and extraction methods on chemical composition and quality of olive oil. (Master's theses Theses and Dissertations Master). Mutah University, Jordan
https://search.emarefa.net/detail/BIM-788985
Modern Language Association (MLA)
al-Madanat, Bassam Isa Yusuf. The effects of cultivar and extraction methods on chemical composition and quality of olive oil. (Master's theses Theses and Dissertations Master). Mutah University. (2010).
https://search.emarefa.net/detail/BIM-788985
American Medical Association (AMA)
al-Madanat, Bassam Isa Yusuf. (2010). The effects of cultivar and extraction methods on chemical composition and quality of olive oil. (Master's theses Theses and Dissertations Master). Mutah University, Jordan
https://search.emarefa.net/detail/BIM-788985
Language
English
Data Type
Arab Theses
Record ID
BIM-788985
