A comparison of some Physical and Chemical Characteristics of Two Local and Seven Introduced Cultivars of Olives Olea europaea

Abstract

Abstract Olive oil is one of the most edible oils in the world due to its many health. Therefore, knowledge of its physical and chemical properties is indispensable for evaluating its quality. Different cultivars have been introduced in Iraq to improve yield and oil quality. However, there are few studies to compare these cultivars, so this study aimed to compare two local cultivars with seven introduced cultivars of the most cultivated olive cultivars in central and northern Iraq, using some physical and chemical parameters. The statistical analyses revealed that there were significant differences between the cultivars, and the values of the studied traits were as follows: density (0.9101 - 1.0377g / ml), pH (5.98 - 7), viscosity (40-49 mpa.s), smoke point (200 - 245 °C), boiling point (190 – 213 °C), melting point (-2 – 10 °C). When comparing the varieties, local varieties had the highest density, viscosity, smoking point, and melting point values, while they had the lowest pH value. The results also showed that the introduced variety, Marnzanilla, was one of the best varieties, whose characteristics were among the Gulf standard specifications.