Research Article Open Access

Effect of Acidity on Delta 7 Stigmastenol Content of Palestinian Olive Oil

Jihad M. Quasem1, Ibrahim Abdullah Afaneh2, Harbi T. Al-Masri1, Muhammad A. Hmidat3, Ayman Suliman Mazahreh4 and Ahmad Sandookah5
  • 1 Taibah University, Saudi Arabia
  • 2 Al-Quds University, Jerusalem
  • 3 , Shufat
  • 4 Al-Balqa Applied University, Jordan
  • 5 Applied Science University, Jordan
American Journal of Applied Sciences
Volume 9 No. 12, 2012, 1916-1921


Submitted On: 6 June 2012 Published On: 7 November 2012

How to Cite: Quasem, J. M., Afaneh, I. A., Al-Masri, H. T., Hmidat, M. A., Mazahreh, A. S. & Sandookah, A. (2012). Effect of Acidity on Delta 7 Stigmastenol Content of Palestinian Olive Oil. American Journal of Applied Sciences, 9(12), 1916-1921.


Olive oil quality is a term influenced by many factors. Δ7 Stigmastenol is a new criteria used to determine olive oil quality especially its purity from adulteration with other types of seeds oil. Δ7 Stigmastenol-acidity correlation were investigated through studying the effect of the literature’s highlighted factors, namely; Olive fly infection, the land topographic and the preservation of olive before pressing. In this study,13 olive samples were collected and analyzed from different areas in Palestine to study the factors that affect Δ7 Stigmastenol in Olive Oil. This study starts on October 2007 and ends on July 2008. The results obtained were very interesting and varied between having positive Δ7 Stigmastenol-acidity correlation as in case of infection mode factors and preservation of olive fruit before pressing negative Δ7 Stigmastenol-acidity correlation for other factors as found to the land topographic factors. Further studies are needed to investigate the correlation between acidity and other factors.

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  • ∆7 Stigmastenol
  • Acidity Correlation
  • Olive Oil Quality
  • Highlighted Factors
  • Determine Olive
  • Between Having
  • Before Pressing
  • Quality Especially