El Moudden Hamza, El Idrissi Yousra, El Guezzane Chakir, Belmaghraoui Walid, El Yadini Adil, Harhar Hicham, Tabyaoui Mohamed
Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco.
Laboratory of Spectroscopy, Molecular Modeling, Materials, Nanomaterials, Water and Environment, CERNE2D, Faculty of Sciences, Mohammed V University of Rabat, Av. Ibn Battouta, B.P. 1014, Rabat, Morocco.
ScientificWorldJournal. 2020 Sep 17;2020:1804723. doi: 10.1155/2020/1804723. eCollection 2020.
This study aims to determine the quality of olive oils (Picholine variety) from the traditional oil mills in different Moroccan cities by means of physicochemical characterization and chemical compositions. All samples of olive oil were collected from traditional oil mills. Physicochemical analyses of free fatty acid (FFA), iodine value (IV), saponification value (SV), specific extinction at 232 and 270 (E232, E270), chlorophyll content, carotenoid content, fatty acids (FAs), and total phytosterols composition were performed with respect to the International Olive Council (IOC) standards. These oils were revealed to be rich in unsaturated fatty acids (UFAs): C18 : 1, C18 : 2, and C18 : 3, and that the total phytosterols content ranged between 142.68 and 208.72 mg per 100 g of oil. Also, the chlorophyll contents, for most of the studied samples, are less than 2 mg/kg, while the carotenoid content varied between 0.13 and 0.63 mg/kg. These results, along with the physicochemical assays, helped classify the oils studied into three categories: extra virgin, virgin, and ordinary virgin olive oils. These results confirm that the conditions under which olive oils are collected, pressed, and stored influence the quality of the oil produced. Therefore, there is a need to inform producers about the correct practices and techniques for storage, processing, and conservation of oils to better improve the quality of the final product.
本研究旨在通过理化特性和化学成分分析，确定摩洛哥不同城市传统油坊生产的橄榄油（皮肖利纳品种）的质量。所有橄榄油样品均采集自传统油坊。按照国际橄榄理事会（IOC）标准，对游离脂肪酸（FFA）、碘值（IV）、皂化值（SV）、232和270波长处的比消光值（E232、E270）、叶绿素含量、类胡萝卜素含量、脂肪酸（FAs）以及总植物甾醇组成进行了理化分析。结果表明，这些橄榄油富含不饱和脂肪酸（UFA）：C18 : 1、C18 : 2和C18 : 3，每100克油中总植物甾醇含量在142.68至208.72毫克之间。此外，大多数研究样品的叶绿素含量低于2毫克/千克，而类胡萝卜素含量在0.13至0.63毫克/千克之间。这些结果连同理化分析，有助于将所研究的橄榄油分为三类：特级初榨、初榨和普通初榨橄榄油。这些结果证实，橄榄油的采集、压榨和储存条件会影响所生产橄榄油的质量。因此，有必要告知生产商有关油类储存、加工和保存的正确做法和技术，以更好地提高最终产品的质量。
