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Characteristics and composition of libyan olive oil

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Journal of the American Oil Chemists’ Society

Abstract

Chemical and physical characteristics of local olive oil (both virgin and refined) were determined. The moisture levels in olive fruit, cake and oils were 11.77, 12.7 and 0.16% respectively. The total crude fat on dry basis was: fruit, 39%; and cake, 7%. The free fatty acids (FFA) in both virgin and refined oils were high (4.4 and 4.3%). The samples of virgin as well as refined oil were found to have relatively low oleic acid contents (43.7 and 46.4%). However, linoleic acid was found to be higher than expected and the total of oleic and linoleic acids was more than 75% in the fraction of neutral lipids. The total saturated and unsaturated fatty acids in olive oil samples was ca. 20 and 80%, respectively.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Agriculture, University of Al-Fateh, PO Box 13538, Tripoli, S.P.L.A.J.

    M. S. Rana & A. A. Ahmed

Authors
  1. M. S. Rana
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  2. A. A. Ahmed
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Rana, M.S., Ahmed, A.A. Characteristics and composition of libyan olive oil. J Am Oil Chem Soc 58, 630–631 (1981). https://doi.org/10.1007/BF02672380

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  • DOI: https://doi.org/10.1007/BF02672380

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