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Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine
- Abu-Reidah, Ibrahim M., Yasin, Majed, Urbani, Stefania, Servili, Maurizio, Montedoro, Gianfrancesco
- Food research international 2013 v.54 no.2 pp. 1959-1964
- chemometrics, fatty acid composition, linoleic acid, oleic acid, olives, phenolic compounds, virgin olive oil, West Bank
- This work presents a preliminary evaluation of the quality of Palestinian olive cv. Nabali cultivated in different locations (Nablus, Salfit, Qalqilya, and Jenin). Several parameters have been studied, such as quality indices, fatty acid composition and minor compounds of olive oil. The majority of the studied parameters showed significant variations among virgin olive oil samples according to the production zone. Nablus oil showed the highest percentage of oleic acid, the lowest percentage of linoleic acid and was the richest in phenolic compounds. Chemometric analyses were performed in order to classify the VOOs (virgin olive oils) according to their production zone.