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Nabali olive oil ripening and oil properties
M A Humeid1, H R Takruri, R F Daqqaq
1Faculty of Agriculture, University of Jordan, Amman.
Nutrition and Health
|January 1, 1991
Abstract:
The effect of ripening of "Nabali" olives on the yield and some properties of the extracted oil was examined. Seven samples were harvested every 2 weeks and analyzed for moisture and oil content. The extracted oil was subjected to chemical analysis. Oil content increased and there were some significant changes in the proportions of fatty acids. Nabali olive oil is relatively high in arachidic, stearic and linoleic acids.