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Determination of Some Metallic Elements and their Effect on Physical Properties of Edible Olive Oil in Palestine

Program: 
Science - Physics
Year: 
2015
Discussion Committee: 
Prof. Issam Rashid Abdelraziq / Supervisor
Dr. Mohammed Abu- Jafar / Co-Supervisor
Prof. Mohammed Abu-Samreh / External Examiner
Dr. Nidal Zatar / Internal Examiner
Supervisors: 
Prof. Issam Rashid Abdelraziq / Supervisor
Dr. Mohammed Abu- Jafar / Co-Supervisor
Authors: 
Estiklal Basem Fuqha
Abstract: 
The physical properties such as: density, refractive index, viscosity, and acidity of samples of olive oil from different geographical locations and heights in Palestine were measured. The measured physical properties are in agreement with the international and local assigned value. The concentration of Al, Cd, Cu, Fe, K, Mg, Mn, Na, Ni, Pb and Zn elements in olive oil samples are measured by inductively coupled plasma mass spectrometry ICP-MS. It was found that Magnesium (Mg) is the most concentrated metal detected (294.7-783.0μg/g), followed by concentration of sodium (Na) (73.4-390.7μg/g) and potassium (K) (23.1 -168.9μg/g). Concentrations of iron, copper and lead in Palestinian olive oil don’t agree with concentration of International Olive Council (IOC). The differences in concentration in metals of olive oil depend on several factors among the type of olive tree, storage age, height and geographical location. There is a positive relation between the concentration of metals in olive oil and physical properties as density, refractive index, viscosity, and acidity. The daily intake rate of these metals shows no risk to human health according to US Environmental Protection Agency (EPA) report.
Full Text: 
PDF icon Estiklal Basem Fuqha.pdf
Pages Count: 
69
Status: 
Published