Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil

Document Type : Original Research

Authors

Oils and Fats Research Dept., Food Technology Research Inst., Agricultural Research Center, El Gamaa st., 12612 Giza, Egypt

Abstract

The aim of this study was to make sure that there are no health issues for ordinary 
virgin olive oil (OVOO) category, through a biological study on it. Twenty-four male 
Albino rats weighting approximately 200 grams were divided into four groups, each 
group containing six rats. Group G1 fed on basal diet as a control negative group. The 
fat was replaced in the other three groups as follow: group G2 fed on basal diet with 
extra virgin olive oil (EVOO), group G3 fed on basal diet with OVOO and group G4 
fed on basal diet with olive oil (OO) (mixture of virgin olive oil and refined olive oil). 
The experimental period was 60 successive days. At the end of the experiment lipid 
profile, liver functions, kidney functions and the activities of SOD, CAT, GSPx, GSH 
and MAD levels were determined. Undisputedly, EVOO had the best results in all 
study. OVOO did not affect negatively on all parameters unlike olive oil (contains 
refined olive oil) which caused significant increases in TC, LDL, VLDL, TG and 
MAD levels and also increased ALT, AST, ALP, SOD, CAT GSPx activity whereas 
HDL and GSH levels were decreased. Moreover, OVOO did not show any 
histopathological alterations in examined liver sections. 

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