Abstract
Saudi extra virgin olive oil is considered to be the best olive oil for its quality indices, minor components, and oxidative stability. The objective of this study was to analyze some quality indices (acid value, peroxide value and UV absorption K232 and K270 nm) of virgin olive oil of three varieties (Picual, Surani and Coratina) form Al-Jouf region, Kingdom of Saudi Arabia. Also, an organoleptic tests, minor components (Phenolic content, orthodiphenol, alpha -tocopherol, bitter index, chlorophyll content and carotenoid content) and oxidative stability measured by Rancimat method at 100 degree C plus or minus 2 degree C were determined. Fatty acid composition, phenolic fraction and volatile compounds of virgin olive oil samples were analyzed by gas chromatography (GC), high performance liquid chromatography (HPLC) and gas chromatography mass spectrum (GC-MS) systems. Results showed that significant differences between olive oil samples extracted from (Picual, Surani and Coratina) varieties.