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Physical and chemical characteristics of Egyptian olive oil and its blend with some vegetable oils [electronic resource].

By:

Shahat , M

Contributor(s):

Samiha M. EI-Sayed

Language: English Summary language: Arabic Description: p.289-298Other title:

الصفات الفيزيقية والكيماوية لزيت الزيتون المصرى ومخاليطه مع بعض الزيوت النباتية [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2004 v. 29 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(1)Summary: Physical and chemical indices of local virgin olive oil versus refined olive oil were estimated. Moreover,some consumer-available vegetable oils of sunflower and com seeds, individually and their blended oils with olive oil were investigated. Data were compared with the recommendation of standard methods for olive analysis given by FAOIWHO Food Programmer and Codex Alimentarius Commission. Data indicated that the crude oil content was 59% in the local olive fruit (on dry basis). The virgin oil have exhibited higher free fatty acids (FFA) and relatively lower oleic acid, However,

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Physical and chemical indices of local virgin olive oil versus refined olive oil were estimated. Moreover,some consumer-available vegetable oils of sunflower and com seeds, individually and their blended oils with olive oil were investigated. Data were compared with the recommendation of standard methods for olive analysis given by FAOIWHO Food Programmer and Codex Alimentarius Commission. Data indicated that the crude oil content was 59% in the local olive fruit (on dry basis). The virgin oil have exhibited higher free fatty acids (FFA) and relatively lower oleic acid, However,

Summary in Arabic.

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