Volume 6, Issue 4, July 2014, Pages 1096–1103
Wafa Terouzi1, Z. Ait Yacine2, H. Hanine3, A. Boulli4, and A. Oussama5
1 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000-Beni Mellal, Morocco
2 Laboratory of Biotechnology and exploitation of agricultural resources, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
3 Laboratory of development and food safety, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
4 Laboratory of Biotechnology and exploitation of agricultural resources, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
5 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
Original language: English
Copyright © 2014 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.
Edible oils are an important constituent of human diet because they provide desirable nutritional properties, flavor and texture of food. Olive oil is one of the most frequently used edible oils. Therefore knowledge of its physicochemical properties is indispensable to assess its quality. In fact, there are many factors having an influence on the chemical and physical characteristics of olive oil, such as the climatic conditions, the agronomic and genetic factors.
In Morocco, different varieties have been developed in order to improve the yield and oil quality. But few comparative studies were made between the different product varieties. The aim of this study was to characterize the olive oils from five olive varieties most cultivated in Morocco. Then compare them by using the physic-chemical parameters with storage conditions (darkness and sunlight). Several parameters were studied, namely, quality indices defined by the International Olive Oil Council (IOOC): The acid value "Av", the peroxide value "Pv" and the specific extinctions "K232 / K270". The results of different analyses show significant differences between these five varieties, and demonstrate that the Picholine de Languedoc variety is the most efficient in term of quality for the consumer.
Author Keywords: Olive oil, Olive varieties, Acid value, Peroxide value, K232, K270.
Wafa Terouzi1, Z. Ait Yacine2, H. Hanine3, A. Boulli4, and A. Oussama5
1 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000-Beni Mellal, Morocco
2 Laboratory of Biotechnology and exploitation of agricultural resources, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
3 Laboratory of development and food safety, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
4 Laboratory of Biotechnology and exploitation of agricultural resources, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
5 Laboratory of applied and environmental Spectrochemistry, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
Original language: English
Copyright © 2014 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
Edible oils are an important constituent of human diet because they provide desirable nutritional properties, flavor and texture of food. Olive oil is one of the most frequently used edible oils. Therefore knowledge of its physicochemical properties is indispensable to assess its quality. In fact, there are many factors having an influence on the chemical and physical characteristics of olive oil, such as the climatic conditions, the agronomic and genetic factors.
In Morocco, different varieties have been developed in order to improve the yield and oil quality. But few comparative studies were made between the different product varieties. The aim of this study was to characterize the olive oils from five olive varieties most cultivated in Morocco. Then compare them by using the physic-chemical parameters with storage conditions (darkness and sunlight). Several parameters were studied, namely, quality indices defined by the International Olive Oil Council (IOOC): The acid value "Av", the peroxide value "Pv" and the specific extinctions "K232 / K270". The results of different analyses show significant differences between these five varieties, and demonstrate that the Picholine de Languedoc variety is the most efficient in term of quality for the consumer.
Author Keywords: Olive oil, Olive varieties, Acid value, Peroxide value, K232, K270.
How to Cite this Article
Wafa Terouzi, Z. Ait Yacine, H. Hanine, A. Boulli, and A. Oussama, “Comparative study of physical and chemical propriety of the oil of some varieties of olive trees,” International Journal of Innovation and Applied Studies, vol. 6, no. 4, pp. 1096–1103, July 2014.
