A study of some olive oil quality during the season in the Al-Jafara region

Abstract

This study aimed to identify some quality characteristics of olive oil from the Jafara region using 37 samples by quantification the relative acidity (expressed as oleic acid), peroxide value and oil extraction rate. The results showed that the average relative acidity, peroxide value, and extraction rate were 1.06%, 13.82 (mEq O2/kg oil) and 22.03%, respectively. Based on the result of relative acidity, which ranged from 0.30% to 2.80% indicate 16 samples were classified as extra virgin olive oil, 20 as virgin olive oil, and 1 as ordinary virgin olive oil. The results also showed that the average peroxide value was 13.82, with the lowest and highest values ​​being 4 and 20 (mEq O2/kg oil). All analyzed samples conformed to the Libyan standard specification. The average olive oil extraction rate for all samples was estimated at an average of 22.03%, with the lowest being 12.82% and the highest 29.80%, respectively. This indicates relative uniformity in extraction efficiency and stability of the extraction process, reflecting good production efficiency. The results showed excellent quality olive oil, with 97.30% of the samples produced during the season meeting the standards for extra virgin olive oil and virgin olive oil. These findings highlight the importance of harvesting olives in the early stages of fruit coloration to ensure the production of extra virgin olive oil and avoiding delaying harvesting until full maturity to reduce relative acidity and peroxide levels and guarantee high quality.