PHYSICAL AND CHEMICAL CHARACTERISTICS OF EGYPTIAN OLIVE OIL AND ITS BLEND WITH SOME VEGETABLE OILS.

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,
linoleic acid was found to be higher Ihan expected and the total of oleic and linoleicl
acids was more than 75% In the fraction of neutral lipids.
The total saturated and unsaturated fatty acids in virgin olive oil were about
20 and 80%, respectively. The quality characteristics of refined olive oil and sunflower
oil were found to cope with the ranges of F AOIWHO Codex limits, while com oil
possessed lower Iodine value and higher FFA and peroxide value than the recorded
values of F AOIWHO Codex. Palmitic, stearic, oleic and linoleic acids were found 10
be the major fatty acids in all oil samples. Figures of fatty acid composition in tested
oils agreed with those reported by FAOIWHO Codex ranges. When the blends of
these oils were prepared, the identity characteristics were completely changed.
Remarkable peculiarities were observed regarding acid distribution in all blends of
olive oil samples, were the saturated level in all blends was increased.