Composition of Israeli olive oil

Abstract

12 samples of Israeli olive oil were analysed for physico-chemical characteristics, fatty acid composition of the oils, triglycerides and 2-position of glycerides, and sterol composition. Tabulated results were compared to Italian, Spanish and Codex Alimentarius standards. The stearic acid content of Israeli oils was 3.7-4.3% which exceeded Italian and Codex Alimentarius standards of 3.5 and 0.5-3.5% respectively. All other acids were below the max. limit. The oils exceeded Italian and Spanish max. through the presence of small but not negligible amounts of cholesterol (max. 0.4% of total sterols), brassicasterol (max. 0.3%) Delta 7-stigmasterol (max. 1.2%) and an unidentified sterol, probably Delta 7-avenasterol (max. 1.4%). The stearic acid content is compared with that of oils from many samples of various origins (max. 4.72% was found in a sample from Tunisia).