STUDY OF THE QUALITY OF SYRIAN OLIVE OIL EXTRACTED FROM IRRADIATED AND UN-IRRADIATED FRUIT AND FRUIT FLESHES

The effects of 0, 2 and 3 kGy doses of gamma rays in chemical and physical properties of olive oils extracted from whole and flesh of olive fruits were investigated. The results indicated that the acid value of samples ranged from 0.32 to 1.78%, the peroxide value ranged from 4.79 to 21.19 mEq O-2 kg(-1) oil, iodine value ranged from 81.73 to 91.25 g I-2 100 g(-1) oil, saponification value ranged from 185.93 to 197.71 mg KOH g(-1) oil, thiobarbituric acid (TBA) value ranged from 0.028 to 0.057 mg MDA kg(-1) oil, refractive index ranged 1.4642 to 1.4691 nD at 25 degrees C, viscosity ranged from 126.33 to 162.00 mPa.s, and total phenolic ranged from 42.73 to 339.52 mg gallic acid kg(-1) oil. The effect of gamma irradiation on the quality properties of olive oil was minimized.