The quality of olive oil extracted from some olive varieties cultivated by highly intensive in Egypt

Abstract

Six olive varieties cultivated by highly intensive, namely (66, 69, Arbosana, Oleana, Koroneiki and Arbequina) and changes in their oil composition under Egypt pedoclimatic conditions were studied. Some characteristics of the extracted oils from cultivation under high-density planting system were evaluated. Fatty acids, minor ones, pigments and phenolic compounds were carried out. Oxidative stability, free acidity, peroxide value, ultraviolet characteristics and changes in the fatty acid levels at fruit ripening were also analyzed. Results showed that significant differences in some analytical parameters in the oils and the majority of studied analytical parameters were noticed that nearly due to the cultivar-environment interaction. Therefore, it can be concluded that both of Koronaikii and variety No. 69 can be cultivated by highly intensive culture to produce high quality olive oil wherefrom high oxidative stability (high shelf life) which high contents form oleic acid, polyphenolic compounds and α-tocopherol.