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

Abstract

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.

Physicochemical Characterization of ‘Moroccan Picholine’ Olive (Olea europaea L.) Oil Produced in Southern Morocco Using Multivariate Statistical Analysis

“…The PV is a crucial measure and a representative parameter for assessing the early stages of oxidation, frequently used to quantify bulk peroxide content, as well as monitoring lipid oxidation during oil processing and storage [13]. When the peroxide value exceeds a critical threshold, edible oils are likely to develop an undesirable rancid taste and even present potential risks of food-borne illnesses.…”

“…Linolenic acid (C18:3) is a minor component in olive oil, typically present in amounts below 1.1%. The composition of these fatty is an important attribute which can be used to verify the authenticity of olive oil [13]. The remaining fatty acids, including palmitoleic acid (C16:1), arachidic acid (C20:0), and gadolic acid (C21:0), occur only in relatively trace concentrations.…”

“…Furthermore, the global market for olive oil is expanding due to the growing awareness of its health benefits and its many uses in cuisine [4]. Thus, Morocco has the largest expanse of olive groves in North Africa, covering over 1.2 million ha and experiencing a remarkable upward trajectory [13]. Morocco's olive grove area has increased by over 60% in the last 25 years, representing one of the highest growth rates in the world.…”

“…Collectively, these efforts also aim to strengthen the competitiveness of Moroccan olive cultivation, its contribution to the economy. and the livelihoods of olive growers and workers [13].…”

Comparative study of virgin olive oil from Moroccan Picholine cultivars in TADLA perimeter -Morocco

“…Consequently, the Moroccan government has devoted considerable efforts towards enhancing the country's olive sector, particularly following the implementation of the "Green Morocco Plan." This strategic initiative underscores the ecological, economic, and cultural significance of the olive industry in Morocco [2]. The quantitative and qualitative composition of virgin olive oil is influenced by various factors, including genetic and pedoclimatic factors associated with the * Corresponding author: Latifihanane@gmail.com / hafidazahir@yahoo.com geographical region, the degree of maturation, irrigation practices, crop season, and processing methods.…”