ƏHMƏd-cabiR ƏHMƏdov zeytun və zeytun yağI (Monoqrafiya)

SUMMARY

"Olives and Olive Oil"

Author: Azerbaijan State Economic University Prof. Ahmadov Ahmad-Jabir Ismayil oghlu, Head of the Department "Commodity and examination of food products", member of the Writers’ Union of Azerbaijan, Honored teacher, winner of the “Golden Pen” Reward.

Baku, «Çaşıoğlu», 2015, 186 p.
The book consists of four chapters, conclusions and suggestions and used literature, which consists of 50 items and 80 scientific and technical papers. There are 18 tables in the book,

The first chapter is devoted to the culture of the olive tree, which provides data on the history and the area of plant olives, on the chemical composition and nutritional value of the fruit of the olive tree, biological features, botanical descriptions and grades of olive, cultivation, propagation methods, ripening and harvesting the fruit of the olive tree, plant pests and diseases as well as indicators of the quality and shelf life of fresh olive fruits.

Olive (Olea L.) genus of plants of the family Oleaceae (Oleaceae). There are about 60 species of that, but economic importance has only European olive tree (Olea europea L.). The homeland of olives is Middle East. Olives are now cultivated in more than 30 countries around the world. However, in the production and consumption of olives and olive oil first three places are occupied by Spain, Italy and Greece. In Azerbaijan, the olives are grown since the beginning of VII century.

There are around 500 botanical varieties of olive trees in the world, however in Azerbaijan, there are 50 species and 30 varieties. The following varieties of these are grown mainly in the subtropics of the Republic: Azerbaijan Zeitoun, Buzovna Zeitoun, Agostino, Armudu Zeitoun, Santa Caterina, Manzanilo Nikita-1, Nikita-2, Tiflis, Askolano Crimea-172, Koredzhilo, Sevillano, Baku Zeitoun etc. The fruits contain from 25 to 67% oil, to 7% protein, 9% carbohydrates, vitamins A, C, E, P, Group B and minerals (salts of K, P, Fe etc.). The chemical composition depends on the varieties of olives on the soil and climatic and agronomic conditions, time of harvest, the degree of maturation and post-harvest storage.

By appointment olive varieties are divided into three groups: tin, tin - oil and oil grade.

The second chapter is devoted to the products of processing olives. Of green olives by preserving in salt solution the usual canned black olives and stuffed green olives are prepared. Of ripe black or dark purple fruit with dry salting is got canned black olives that go for a snack and to prepare various dishes.

Fruits of fresh olives are very bitter, because of the content of the glycoside oleuropein. During canning olive fruits are treating with a solution of potash (or alkali), so the fruits acquire taste.

Unripe green olives are preserved in salt solution and ripe dark purple or black olives in dry salting. Furthermore olives are pickled from a virgin olive oil, which obtain apart from food purposes are also used for prevention and treatment of various diseases. Among the population of different regions of Azerbaijan olive jams are made. We have developed a technology of receiving new range of mayonnaise.

The quality of fresh olive fruits, should meet the technical requirements AZS 233-2006, canned green olives AZS 234-2006, black olives and AZS 236-2006.

The chemical composition of canned olives in%: fats – 8.8-20.3; proteins – 1.3-4.9; carbohydrates – 3.7-6.2; minerals - 4.1-4.7; organic acids - 0.2-0.3. Canned olives are stuffed with almonds cooked, red pepper and garlic. 100 g of canned olives depending on the filling give 99.2-220.3 kcal. The shelf life of canned olives in the usual tares without sterilization is 6 months, sterilized 1 year, with preservatives to 3 years.

The third chapter provides information about the production and consumption of olive oil. Here is data on the chemical composition and nutritional value of olive oil, methods of making and refining, trading varieties and brands of olive oil, as well as indicators of quality, safety and storage conditions of the oil. This chapter widely describes the therapeutic and prophylactic value of olive oil.

The main part of grown olives is required for olive oil. The oil is prepared essentially in cold pressing and subjected only to the physical refining methods, i.e. mechanical filtration, centrifugation and sedimentation. From waste products low-quality oil, the so-called oil for lamps (Lampante oil) or wood oil, which is used for industrial purposes, is produced.

Olive oil for food purposes are divided into three groups:

1. Virgin olive oil (Extra Virgin oil, Virgin olive oil). Virgin olive oil has a characteristic pungent smell and taste of fresh olives

2. Refined olive oil (Pure Olive oil, Olive oil.). Olive oil brand RIVIERA is prepared by uniformly mixing (50: 50) natural and refined olive oil.

3. From the pulp and waste products of manufacture the olive oil Olive-pomace oil, which is inferior in quality to the previous two brands is produced.

LLC «Bakı Qida və Yag Fabriki» produces refined olive oil brand «Zeytun bagları» according to specifications TŞ AZ 1996004-04-2014, and olive oil «Final» according to specifications AZS 239-2006. These oils are bottled in 4 faceted dark bottles of 250, 500, 750 and 1000 ml. Shelf life 2 years.

The fourth chapter presents the results of experimental work, where organoleptic and physic-chemical characteristics of olive oil 3 items are studied. Indicators of quality of domestic varieties of olive oil «Zeytun bagları» and «Final» are mainly studied, as well as imported olive oil from Spain of Pomace oil mark. At the same time taste, smell, color and transparency of oil of the organoleptic characteristics are defined. From the physic-chemical parameters density, refractive index, and an iodine number of acid olive oil are determined. The results of analyzes on the iodine number are processed with mathematical-statistical methods, where the relative calculation error is near to three. The quality of extra virgin olive oil brand «Zeytun bagları» and «Final», in full complies with the existing specification.

Extensive conclusions and proposals are given at the end of the book.