Study of the quality of Syrian olive oil extracted from irradiated and un-irradiated fruit and fruit fleshes

Abstract

The effects of 0, 2 and 3 kGy doses of gamma rays in chemical and physical
properties of olive oils extracted from whole and flesh of olive fruits were
investigated. The results indicated that the acid value of samples ranged from
0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O2 kg-1 oil,
iodine value ranged from 81.73 to 91.25 g I2 100 g-1 oil, saponification value
ranged from 185.93 to 197.71 mg KOH g-1 oil, thiobarbituric acid (TBA) value
ranged from 0.028 to 0.057 mg MDA kg-1 oil, refractive index ranged 1.4642 to
1.4691 nD at 25oC, viscosity ranged from 126.33 to 162.00 mPa.s, and total
phenolic ranged from 42.73 to 339.52 mg gallic acid kg-1 oil. The effect of
gamma irradiation on the quality properties of olive oil was minimized.