Volume 20, Issue 3, June 2017, Pages 817–826
Mohamed Maaouni1, Abdelkader Benali2, Zineb Mourhat3, Abdelouahed Ait Ider4, Souad Rabi5, and Mohamed Mbarki6
1 Transdisciplinary Team of Analytical Sciences for Sustainable Development, Faculty of Science and Technologies, Sultan Moulay Slimane University, 23000 - Beni Mellal, Morocco
2 Physical Chemistry Department, National Laboratory of Medicines Control, Ministry of Health, 10100 - Rabat, Morocco
3 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
4 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
5 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Béni Mellal, Morocco
6 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
Original language: English
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of the present work is the evaluation of the nutritional and organoleptic properties of olive oils from oil mills in the rural commune of Tagzirt, area of Beni Mellal (center of Morocco) by a physicochemical characterization of their compositions. Fifteen samples of olive oils extracted from the Moroccan Picholine variety were collected from traditional oil mills. Physicochemical analyzes of free acidity, peroxide value, refractive index, density, K232, K270 and K, the chlorophyll content, the content of phenolic compounds, the α-tocopherol content and oleic acid proportion were conducted according to the standards of the International Olive Council (IOC). The results were used to classify the oils studied according to their quality standards. The data obtained confirm that the conditions of harvesting, crushing and storage of olive oils affect the quality of produced oil. Therefore, we must educate farmers on the importance of improving practices and cultivation techniques and the owners of oil mills as regards the storage, processing and storage of oils.
Author Keywords: Olive oil, quality optimization, stability of the oil, bioactive compounds.
Mohamed Maaouni1, Abdelkader Benali2, Zineb Mourhat3, Abdelouahed Ait Ider4, Souad Rabi5, and Mohamed Mbarki6
1 Transdisciplinary Team of Analytical Sciences for Sustainable Development, Faculty of Science and Technologies, Sultan Moulay Slimane University, 23000 - Beni Mellal, Morocco
2 Physical Chemistry Department, National Laboratory of Medicines Control, Ministry of Health, 10100 - Rabat, Morocco
3 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
4 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
5 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Béni Mellal, Morocco
6 Department of chemistry and environment, Sultan Moulay Slimane University, Faculty of Science and Technology, Transdisciplinary Team of Analytical Science for Sustainable Development, PB 523, Beni Mellal, Morocco
Original language: English
Copyright © 2017 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of the present work is the evaluation of the nutritional and organoleptic properties of olive oils from oil mills in the rural commune of Tagzirt, area of Beni Mellal (center of Morocco) by a physicochemical characterization of their compositions. Fifteen samples of olive oils extracted from the Moroccan Picholine variety were collected from traditional oil mills. Physicochemical analyzes of free acidity, peroxide value, refractive index, density, K232, K270 and K, the chlorophyll content, the content of phenolic compounds, the α-tocopherol content and oleic acid proportion were conducted according to the standards of the International Olive Council (IOC). The results were used to classify the oils studied according to their quality standards. The data obtained confirm that the conditions of harvesting, crushing and storage of olive oils affect the quality of produced oil. Therefore, we must educate farmers on the importance of improving practices and cultivation techniques and the owners of oil mills as regards the storage, processing and storage of oils.
Author Keywords: Olive oil, quality optimization, stability of the oil, bioactive compounds.
How to Cite this Article
Mohamed Maaouni, Abdelkader Benali, Zineb Mourhat, Abdelouahed Ait Ider, Souad Rabi, and Mohamed Mbarki, “Physico-Chemical Characterization of Olive Oils produced in the rural commune of Tagzirt, province of Beni Mellal, Morocco,” International Journal of Innovation and Applied Studies, vol. 20, no. 3, pp. 817–826, June 2017.
