Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco
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| 1. | Title | Title of document | Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco |
| 2. | Creator | Author's name, affiliation, country | hicham HARHAR; Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014- Rabat, Morocco; Morocco |
| 2. | Creator | Author's name, affiliation, country | Said Gharby; Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant, Université Ibn Zohr, Maroc; Morocco |
| 2. | Creator | Author's name, affiliation, country | Sidi Mohamed JADOUALI; Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant, Université Ibn Zohr, Maroc; Morocco |
| 2. | Creator | Author's name, affiliation, country | Ahmed Hajib; Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Maroc.; Morocco |
| 2. | Creator | Author's name, affiliation, country | Issmail Nounah; Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V-Agdal, BP 1014- Rabat, Maroc.; Morocco |
| 2. | Creator | Author's name, affiliation, country | Mustapha Farssi; Laboratoire de controle qualité, CIBELII, Agadir, Maroc.; Morocco |
| 3. | Subject | Discipline(s) | |
| 3. | Subject | Keyword(s) | Chemical composition; Olive oil; Oxidative stability, Sensorial and Quality |
| 4. | Description | Abstract | To ensure olive oil quality, a combination of physico-chemical and sensory methods is necessary. Utility and importance of these methods in the international norm for olive oil are presente. The aim of the present study is to evaluate the chemical characterization of main compounds and Sensory analysis of four extra virgin olive oil varieties grown in Morocco (Moroccan Picholine, Picual, Arebiquine and Koroneiki). Quality parameters monitored over the study were acidity, peroxide value, UV absorption (E232 and E270), tocopherol, fatty acid composition, total polyphenol and Rancimat test. Results show that the Koroneiki variety presents the highest concentrations of C18:1. This variety is also rich in phenolic and tocopherol compounds. In contrast, Arebquina oil shows the lowest contents of C18:1, phenolic and tocopherol compounds. This explains the low stability values for this cultivar. From the sensory results the Picholine, Picual and Koroneiki variety was characterized as fruity, but Arbequina variety did not meet the criteria of extra virgin oil. |
| 5. | Publisher | Organizing agency, location | |
| 6. | Contributor | Sponsor(s) | |
| 7. | Date | (YYYY-MM-DD) | 24-03-2018 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | https://revues.imist.ma/index.php/morjchem/article/view/9914 |
| 10. | Identifier | Digital Object Identifier (DOI) | https://doi.org/10.48317/IMIST.PRSM/morjchem-v6i2.9914 |
| 11. | Source | Title; vol., no. (year) | Moroccan Journal of Chemistry; Vol 6, No 2 (2018) |
| 12. | Language | English=en | en |
| 13. | Relation | Supp. Files | |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | |
| 15. | Rights | Copyright and permissions |
Copyright (c) 2018 Moroccan Journal of Chemistry |