Studies on Chemical Composition of Olive Oil and Mill Waste water

Abstract

The purpose of this work is to evaluate the development of chemical composition of olives during maturation. We can summarize the results obtained in the following points :

I) Chemical composition of the three olive fruits (Cairo 7. Frantoio and

Arbequina) such as. moisture 52.32%, 38.31 % and 47 .06%, ash 1.38%.

4% and 3.38%. oil 23.52%. 31.16% and 26.95%. protein 2.07%. 9.55%

and 8.55% and carbohydrate 0.06%, 0.08% and 0.06%.

2) Chemical and physical properties of olive oil extracted from three unripe olive varieties (Cairo 7, Farantcio and Arbequnia) such as, acid value (0.160. 0.118, 0.229), peroxide value (13.015, 8.756, 8.880), iodine value (83.75, 87.76, 85.97), saponification value (181.33, 182.43, 183.48), unsaponifable matter % (1.737%, 1.523%, 1.964%), refractive index (1.4664, 1.4671, 1.4669), absorbance in UV region at 232-270 nm and colour at 35 yellow were detennined while oil extracted from three ripe olive varieties (Cairo7, Frantoio and Arbequina) such as, acid value (0.83. 0.981, 0.34). perioxide value (9.98, 9.73. 9.93), iodine value (79.897. 73.134. 74.02), saponification value (191.796, 190.499. 193.094). unsaponifiable matter %(1.65%, 1.73%, 1.95%), refractive index (1.4720. 14710. 1.4770) absorbance in UV region at 232-270 nm and colour at 35 yellow were determined. 3) Separation and determination of fatty acids composition of olive oil extracted from ripe and unripe fruits of three varieties (Cairo 7, Frantoio and Arabequina) are carried out by gas liquid chromatography, the results showed that 7 fatty acids were identified myristic (Co), palmitic (Cso). palmitoleic (CD), stearic (Cso). oleic (Cs), linoleic (Cs.2). and linolenie (Cs.s).