Quality evaluation of processing fruit of Olea europaea L., growing in the conditions of the Southern Coast of the Crimea

The fruits of the Olea europaea L. olive tree are rich in essential nutrients, and the products obtained from them are important for health and are used in the Mediterranean diet. The quality of processed olives directly depends on the raw materials used and processing methods. The paper determined the ranges of variability of lipid volumes and their fractions in fresh and processed fruits of the studied olive cultivars growing on the territory of the Federal State Funded Institution of Science "NBG-NSC" in the conditions of the Southern Coast of the Crimea. In the studied fruits, the proportion of raw fat, calculated on an absolutely dry weight, ranged from 10% to 26%, and after processing – from 9% to 35%. Most of the lipid fraction in the mesocarp of freshly harvested olives is MUFA, mainly oleic – from 49.5 to 66.2%, and after processing – from 59.8 to 75.4%. PUFAs in fresh fruits are mainly represented by linoleic - from 3.3 to 10.7% and linolenic - from 0.2 to 0.4%, and after processing, depending on the cultivar and processing method, - from 5.7% to 10 .4% and from 0.2% to 0.7%, respectively.

The increase in lipid content was achieved through the use of selected processing methods. 

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