دراسة أطياف زيت الزيتون في المنطقة الساحلية في سورية

The present work deals with the olive oil spectrum characteristics on the Syrian coast, and in the wave – length region (360-800 nm). We found from the analysis that there are three specific main groups of olive. To connect that spectrum characteristics with the olive goodness, and the geographical sources, we measured the specimens acidity according to these characteristics, then compared that with the sources (hight over the sea level, distance from the sea). The results proved that there is not any direct relation between olive goodness and the geographical places, and also the spectrum characteristics in the U.V. region The measurements were done in the high institute for Laser Sciences and its application – Damascus University – Syria.