Effect of Bruise Susceptibility of Olive on the Chemical and Dielectric Properties of Extracted Olive Oil

Mechanical damage during the olive harvest and post-harvest process affects the quality of the extracted olive oil. In this study three types of Oily, Yellow and Fishemi at three ripening stages of unripe, semi-ripe and ripe were harvested. On the one hand, the quality characteristics of olive oil including the value of acidity, peroxide, sterol compounds, fatty acid composition and totalphenol of the extracted olive oil were obtained. On the other hand, the dielectric properties thatrelated to chemical properties were measured. For this purpose, the phase shift and gain voltages were obtained by spectroscopic dielectric technique and the output data were evaluated by artificialneural network (ANN) and support vector machine (SVM). Qualitative indices showed that although the extracted olive oil of all samples were extra virgin olive oil (EVOO), the cultivar,ripening stage and the material of harvester affect the quality of extracted olive oil.