Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco

Harhar, Hicham; Gharby, Saïd; Jadouali, Sidi Mohamed; Hajib, Ahmed; Nounah, Issmail; Farssi, Mustapha

doi:10.48317/imist.prsm/morjchem-v6i2.9914

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“…T Coeff values are highly influenced by the quality grade and chemical composition of oil (e.g. individual fatty acids and phenolic compositions), cultivar, or even the individual phenolic compositions for the same cultivar (Harhar et al, 2018;Veloso et al, 2020).…”

Section: Kinetic and Thermodynamic Parameters Of Olive Oilsmentioning

confidence: 99%

“…Morocco's climatic conditions have led to the spread of different cultivars across the whole national territory, due to its adaptive capacity to various bioclimatic stages, ranging from mountainous areas to arid and Saharan zones (El Qarnifa et al, 2019;Zaroual et al, 2021). The predominant cultivar in Morocco is the "Moroccan Picholine" (locally known as "Zeitoun Beldi") representing over 90% of Moroccan olive groves (Mansouri et al, 2013;Harhar et al, 2018). Different cultivars such as "Arbequina" and "Arbosana" have also been introduced into the central regions of the country (Zaroual et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco

Gagour

Oubannin

Bouzid

et al. 2022

OCL

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This works aimed at investigating shelf-life behavior of extra virgin olive oil (EVOO) extracted from two cultivars “Arbequina” and “Moroccan Picholine” as a function of storage time (8 weeks) at accelerated conditions (60 °C). Our outcomes revealed significant variations between EVOOs from both cultivars in terms of the investigated physicochemical characteristics. These were also affected by storage time and temperature except for fatty acids, for which storage time had no significant effects. While the changes in tocopherols showed a drastic reduction ranging from 48.18 (“Moroccan Picholine”) to 62.62% (“Arbequina”). Indeed, the changes of quality indices showed a linear increase. Moreover, “Arbequina” oil was the first to exceed the established upper limits for EVOO label. An increase in oxidation rate was observed with increasing temperature when oils were oxidized at six elevated temperatures (373, 383, 393, 403, 413 and 423 °K) under Rancimat test conditions. The natural logarithms of the kinetic rate constant varied linearly with respect to temperature, with temperature coefficient (TCoeff) ranging from 7.31 × 10−2 in “Arbequina” to 7.51 × 10−2 K−1 found in “Moroccan Picholine”. This had higher oxidative stability and shelf life as compared to “Arbequina”. These outcomes were confirmed by kinetic parameters of oxidative stability including reaction rate constant as well as Arrhenius equation and thermodynamic parameters.

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Section: Kinetic and Thermodynamic Parameters Of Olive Oilsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%