Determination of pesticide residues in olive fruits and oils
Abstract: Residue of diazinon insecticide in olive fruits and oils (Koronaki and picual vars) under normal conditions were studied. The samples were at different intervals of 1, 15, 30 and 45 days after treatment.
The data indicated continuous loss of residues with elapse time. The level of diazinon residues in korona var were higher than in the picual var. (fruits and oils). Safety period for consumption was 45 days after pesticide treatment. The results ascertained that, the diazinon insecticide had no clear effect on the chemical composition of olive fruits as well as on the physical and chemical properties of virgin olive oils under study.
Publication year 2008
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
External authors (outside ARC)
    Azza Ahmemd Oil and fats Research Department – Food Technology Research Institute
    Nahed Mahrous Oil and fats Research Department – Food Technology Research Institute
Agris Categories Food science and technology
AGROVOC
TERMS		 Olive oil. Olives. Pesticides. Residues.
Publication Type Researsh & Applied Activities
↑