Chemical composition and sensory analysis of olive oil samples extracted from different cultivars grown in the North-West Saudi Arabia was conducted to evaluate quality oil. Organoleptic shows Jordan variety with high fruity, low bitter, light pungent flavor, tasting like sweet oil; Picual strong fruitiness, typical organoleptic character. Coratina level astringent flavor very oxidation stabili...

The study was conducted to evaluate the effects of different dietary oil sources supplementation on laying hens’ performance and fatty acids profile of egg yolks. Seventy-two 23-week-old laying hens (Tetra-SL) divided into six experimental diets (four replicates and three birds per replication) in a completely randomized design for nine weeks. Experimental diets were included: 1) control (no oi...

To examine whether phytosterols in polyunsaturated oils account for their differential action on lipid metabolism compared with monounsaturated oils, 16 normolipidemic individuals consumed three 10-day experimental diets containing corn oil (high in polyunsaturated fatty acids and phytosterols), olive oil (high in monounsaturated fatty acids and low in phytosterols), or olive oil supplemented w...

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority ...

Olive cultivar diversity is rich in Algeria but most remain unexplored terms of quality traits. This work aimed to evaluate the physicochemical and organoleptic twenty olive oil samples belonging four Algerian cultivars ( Chemlal , Sigoise Ronde de Miliana Rougette Mitidja ) collected throughout national territory. Physical-chemical sensory results showed that 60% oils belong extra virgin categ...

BACKGROUND Olive oil and fish oils are known to possess beneficial properties for human health. We investigated whether different oils and fatty acids alone were able to decrease oxidative stress induced on corneal cells. METHODS In our in vivo study, rats were fed with marine oils rich in polyunsaturated fatty acids (PUFA) or refined olive oil during 28 days. At the end of the protocol, corn...

Research work was carried out to investigate the physicochemical analysis of olive oil extracted from olives grown in Khyber pakhtunkhwa. The samples were studied for physicochemical characteristics (Specific gravity, refractive index, Acid value, Saponification value and Peroxide value). The free fatty acidity is thus a direct measure of the quality of the oil. Olive oil was analysed for fatty...