الفهرس 
Ulive fruit componentsOnly 14 pages are availabe for public view
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Abstract
The present work is conducted on three olive varieties, shemlali, mission and frantio. The study aims at 1) comparing the properties of oils extracted from the whole fruiits, pulp and kernel with some concentration on the unsaponifiable portion, 2) studying the stability of those oils in relation to the obtained results of unsaponipiable matters and 3) showing the effect of kernel oil on the stability of pulp oil. The oil content of the three olive varieties is determined while refractive index, acidity as oleic acid, iodine value, saponification value, peroxide value (m.mole) and unsaponifiable matter for olive oil in whole fruit, pulp and kernel are determined. In addition, the hydrocarbon content of unsaponifiables in olive oil, the squalene content, the tocopherol content (mg/100g oil) and fatty acids composition are investigated. Finally the hydrocarbon fraction and incubation (at 63 c) of whole fruit, pulp and kernel oil from all varieties are studied. It is concluded that removal of stones from the fruits prior to pressing may be a step towards the production of olive oil of better quality.