دراسة التغيرات في خصائص جودة زيت الزيتون البكر الصوراني و بعض المركبات الفعالة حيويا خلال الأكسدة المسرعة

Abstract EN

This research was conducted in 2016, at the Food Science Department laboratories, Faculty of Agriculture-Damascus University.The changes in some quality parameters and bioactive compounds of Syrian Sorani extra virgin olive oil (Edleb farms) during 1 month of accelerated storage conditions (.1º C) were studied.

All quality indices ( FFA, POV, K270,K232) were within Syrian standards specification at zero time.

Olic acid showed high level (31713(, total phenol content was 337.23 mg caffic acid equivalent/kg, antioxidant activity was 53734 meq ascorbic acid/100g and(40.35%) measured by FRAP method respectively.

Carotinoid and chlorophyle were 11.05 mg/kg and 5.45 mg/kg respectively .

During accelerated storage free fatty acids K270 and K232 increased.

Meanwhile POV increased from 03.11 to 033..0 meq/Kg after three weeks then decreased to 447.5 meq/Kg at the end of storage.

The unsaturated acids decreased in from (82.71%) to (82.12%) with increased in saturated acids from (17.28%) to (17.88%).

Antioxidant activity decreased as total phenols decreased and became 1.5733 mg caffic acid equivalent /kg.

The reduction percentage of chlorophyll and carotenes content at the end of storage were 337.2% and %3.740 respectively