Effect of Acidity on Delta 7 Stigmastenol Content of Palestinian Olive Oil
Jihad M. Quasem, Ibrahim Abdullah Afaneh, Harbi T. Al-Masri, Muhammad A. Hmidat, Ayman Suliman Mazahreh and Ahmad Sandookah
DOI : 10.3844/ajassp.2012.1916.1921
American Journal of Applied Sciences
Volume 9, Issue 12
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.
© 2012 Jihad M. Quasem, Ibrahim Abdullah Afaneh, Harbi T. Al-Masri, Muhammad A. Hmidat, Ayman Suliman Mazahreh and Ahmad Sandookah. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.