Changes in the organoleptic characteristics and quality of olive oil during fruits storage at low temperature [electronic resource].

Includes references.

Picual and Arbqueen varieties of olive fruits were stored at cold. temperature (5°C) for 5 and 10 days to study the changes in oil quality, fatty acid composition, total polyphenols and tocopherols, stability and organoleptic test of oils produced from them. Also these varieties were stored for 5 and 10 days at atmospheric temperature (27- 30° C) to verify the deterioration at an ambient temperature and it is compared with oil from fresh olives at the harvesting time. Therefore, olive oil quality was evaluated based on acidity, peroxide value, k232 and K270, and organoleptic characteristics. The results are as follows: Oils produced from fresh olives (picual var.) and stored at 5°C for 5 days were within the limit of extra-virgin olive oil, while oils obtained from olives stored at low-temperature (5°C) for 10 days and those obtained from olives stored at ambient temperature for 5 days were qualified as virgin olive oil, but quality of 011 from olives stored at low-temperature (5°C) for 10 days were generally higher than oils from olives stored at ambient temperature for 5 days. Oils extracted from olives stored at ambient temperature for 10 days were within the range required for lampante olive oil. On the other hand, total polyphenols and tocopherols and stability In oils extracted from fruits stored at low-temperature (5°C) decreased by Increasing the storage time, but It recorded a higher decrease In oils extracted from fruits stored at ambient temperature by Increasing the storage time compared with oils from fresh fruits at harvesting time. Oliec acid Increased In either oils produced from olives stored at 5°C and also at controlled temperature, but ienoieic acid decreased in either oils obtained from olives at whatever storage period, while no clear effect of stored fruits was detected on the lenolenic acid their oils generally.

Summary in Arabic.

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