Volume 16, Issue 3, June 2016, Pages 666–672
S. Benlamaalam1, Zineb Mourhat2, M. Chigr3, Mohamed Gouskir4, Abdelouahed Ait Ider5, N. Belkhouya6, M. Benali7, Mustapha Oubenali8, and Mohamed Mbarki9
1 Laboratory of Organic and Analytical Chemistry, University Sultan Moulay Slimane, Béni Mellal, Morocco
2 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
3 Laboratory of Organic and Analytical Chemistry, University Sultan Moulay Slimane, Béni Mellal, Morocco
4 Department of physics, Sultan Moulay Slimane University, Faculty of Science and Technology, Laboratory of 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, Beni Mellal, Morocco
6 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
7 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
8 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
9 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 © 2016 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.
Thanks to its nutritional value, its cosmetic and therapeutic properties, virgin olive oil (VOO) is becoming as a food in the
Author Keywords: Virgin olive oil, quality, olive varieties, Haouzia, Menara, Picholine, FT-MIR, classification, CHA, ACP.
S. Benlamaalam1, Zineb Mourhat2, M. Chigr3, Mohamed Gouskir4, Abdelouahed Ait Ider5, N. Belkhouya6, M. Benali7, Mustapha Oubenali8, and Mohamed Mbarki9
1 Laboratory of Organic and Analytical Chemistry, University Sultan Moulay Slimane, Béni Mellal, Morocco
2 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
3 Laboratory of Organic and Analytical Chemistry, University Sultan Moulay Slimane, Béni Mellal, Morocco
4 Department of physics, Sultan Moulay Slimane University, Faculty of Science and Technology, Laboratory of 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, Beni Mellal, Morocco
6 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
7 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
8 Transdisciplinary Team of Analytical Science for Sustainable Development, University Sultan Moulay Slimane, Béni Mellal, Morocco
9 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 © 2016 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
Thanks to its nutritional value, its cosmetic and therapeutic properties, virgin olive oil (VOO) is becoming as a food in the
Author Keywords: Virgin olive oil, quality, olive varieties, Haouzia, Menara, Picholine, FT-MIR, classification, CHA, ACP.
How to Cite this Article
S. Benlamaalam, Zineb Mourhat, M. Chigr, Mohamed Gouskir, Abdelouahed Ait Ider, N. Belkhouya, M. Benali, Mustapha Oubenali, and Mohamed Mbarki, “Assessing Quality and FT-MIR spectroscopic chemometrics of virgin olive oils extracted from three olive cultivars in Morocco: Haouzia, Menara and Picholine,” International Journal of Innovation and Applied Studies, vol. 16, no. 3, pp. 666–672, June 2016.
