FATTY ACID COMPOSITION OF OIL OBTAINED FROM IRRADIATED AND NON-IRRADIATED WHOLE FRUIT AND FRUIT FLESH OF OLIVES (OLEA EUROPAEA L.)

被引：0

作者：

Al-Bachir, Mahfouz ^{[1
]}

Koudsi, Abir ^{[2
]}

机构：

[1] Atom Energy Commiss Syria, Dept Radiat Technol, POB 6091, Damascus, Syria

[2] Damascus Univ, Fac Med, Damascus, Syria

来源：

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY | 2016年 / 40卷 / 01期

关键词：

fatty acids; olive oil; gas chromatography; Syria;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to investigate the fatty acid profile of olive oil extracted from whole fruit and fruit flesh of "Kaissy cultivar" olives, irradiated with 0, 2 and 3 kGy doses of gamma irradiation, and stored for 0, 6 and 12 months. Results on the fatty acid profile showed that the studied oils contained mostly oleic acid (68.15-70.80%) followed by palmitic acid (14.38-15.89%) and linoleic acid (10.34-12.51%). Generally, there are slight differences in the fatty acid profile between the oil extracted from whole olives and fruit flesh, but sometime significant (p<0.05). Also, the storage time influenced to a limited extent the fatty acid profile of both type of oils. Immediately after treatment, irradiation caused a significant (p<0.01) gradual decrease in the unsaturated fatty acid content and a significant (p<0.01) saturated fatty acid content increased in virgin olive oils.

引用

页码：78 / 89

页数：12

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