title: Oil Characteristics of Four Palestinian Olive Varieties.
abstract: Olive oil represents an important source of income for Palestinian farmers in local, national and international markets. Sometimes, olive oil produced in local climatic conditions, does not achieve the International Olive Council (IOC) trade standards so that international markets are precluded. The oil chemical composition and sensory profile of four Palestinian olive varieties (Nabali Baladi, Nabali Mohassan, Souri and K18) were characterized in 2010 throughout an in situ evaluation. Most of the physicchemical characteristics and the fatty acid composition of the varieties met the International Olive Council trade standards (IOC-TS) for extra virgin olive oils. Values of K270for Nabali Baladi and linolenic acid for Souri slightly exceeded the limit. Eicosanoic acid exceeded the IOC-TS limits in the oils of all considered varieties. Among the sterols, the Δ-7-stigmastenol resulted too high for Nabali Baladi and Souri. Sensory profile for the tested varieties showed a reminiscence of tomato or artichoke and light to medium bitter and pungent sensations. Results represent an important baseline reference for further studies about oil composition and quality of the main Palestinian olive germplasm and provide indication of potential critical points to be controlled in order to ensure the full achievement of IOC-TS and access international markets.
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche.
authors.forename: Enrico Maria
authors.initials: EM
authors.lastname: Lodolini
authors.affiliation: Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche.
authors.forename: Serena
authors.initials: S
authors.lastname: Polverigiani
authors.affiliation: Union of Agricultural Work Committees (UAWC).
authors.forename: Saed
authors.initials: S
authors.lastname: Ali
authors.affiliation: Union of Agricultural Work Committees (UAWC).
authors.forename: Mohammed
authors.initials: M
authors.lastname: Mutawea
authors.affiliation: Gruppo di Volontariato Civile (GVC).
authors.forename: Mayyada
authors.initials: M
authors.lastname: Qutub
authors.affiliation: Gruppo di Volontariato Civile (GVC).
authors.forename: Taysir
authors.initials: T
authors.lastname: Arabasi
authors.affiliation: Gruppo di Volontariato Civile (GVC).
authors.forename: Fabio
authors.initials: F
authors.lastname: Pierini
authors.affiliation: National Agricultural Research Center (NARC).
authors.forename: Mohammed
authors.initials: M
authors.lastname: Abed
authors.affiliation: Fruit Tree Research Center - Council for Agricultural Research and Economics.
authors.forename: Davide
authors.initials: D
authors.lastname: Neri
mesh_terms: D018912:Arabs; D055598:Chemical Phenomena; D004537:Eicosanoic Acids / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D063427:Food Quality; D000069463:Olive Oil / Q000737:chemistry* / Q000592:standards*; D013265:Stigmasterol / Q000032:analysis; D013649:Taste; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D004537:Eicosanoic Acids; D005227:Fatty Acids; D000069463:Olive Oil; D017962:alpha-Linolenic Acid; D013265:Stigmasterol
keywords: IOC-TS; fatty acid composition; sensory analysis; sterol content; total polyphenols