Impact des conditions d'hygiène et de fabrication sur la dégradation de la qualité potentielle des huiles d'olive produites dans la zone de Moulay Driss Zerhoun

Olive oil is very appreciated for its organoleptic characteristics and its biological and nutritional value. These characteristics are strongly bound to the quality which, itself, is influenced by several parameters such as the cultivar, the maturity of olives, the systems of oil extraction, etc. … The objective of this work is to study the impact of the various stages of olive storage and oil extraction on the final quality of olive oil. Considering its historic anchoring, its high reputation and the importance of its production, Moulay Driss Zerhoun's virgin olive oil was chosen for the realization of this study. A sampling of olives from 20 olive orchards, scattered all over the rural communities of Moulay Driss Zerhoun, was made. The harvested olives were handled by two different methods for the oil extraction: the Abencor (laboratory) method and the systems of extraction adopted by olive mills (press, 2 and 3 phases systems). The obtained results show that there is a wide gap between the qualities of oil produced by both methods of extraction. Oil produced in the local mills does not reflect the big potential which offers the territory regarding quality, in particular the wealth in polyphenols; which are natural antioxidants. It was also shown that there is a significant difference between the extraction systems adopted by olive mills. The mode of olive storage impacts enormously on the physicochemical and organoleptic quality of the oil. Affording the pre requisite programs (good hygiene and manufacturing practices) turns out very important to improve the quality and obtain an extra virgin oil recognized not only at the national level, but also at the international scale and pretender to obtain a Protected Designation of Origin. Keywords: Moulay Driss Zerhoun, Olive oil, Olive mills, Pre requisite Programs, physicochemical Analysis, organoleptic Analysis.L’huile d’olive est très appréciée pour ses caractéristiques organoleptiques et sa valeur biologique et nutritionnelle. Ces caractéristiques sont fortement liées à la qualité qui, elle-même, est influencée par plusieurs paramètres tels que la variété, la maturité des olives, les systèmes d’extraction, etc.  L’objectif de ce présent travail est l’étude de l’impact des différentes étapes de stockage des olives et d’extraction sur la qualité finale de l’huile d’olive. Vu son ancrage historique, sa grande réputation et l’importance de sa production, l’huile d’olive vierge de Moulay Driss Zerhoun a été choisie pour la concrétisation de cette étude. Un échantillonnage d’olives de 20 exploitations réparties sur l’ensemble des communes rurales de Moulay Driss Zerhoun a été effectué. Les olives récoltées ont été traitées par deux méthodes différentes, en vue de l’extraction de l’huile: la méthode Abencor (laboratoire), et les systèmes d’extraction adoptés par les unités de trituration (presses, systèmes à 2 ou 3 phases). Les résultats obtenus montrent qu'il y a un grand écart entre les qualités des huiles produites par les deux méthodes d’extraction. Les huiles produites dans les unités locales ne reflètent pas le grand potentiel qu’offre le territoire en termes de qualité, notamment la richesse en polyphénols; antioxydants naturels. De même, il a été montré qu’il y a une différence significative entre les systèmes d’extraction adoptés par les unités de trituration. Le mode de stockage des olives affecte énormément la qualité physico-chimique et organoleptique de l’huile. Le respect des bonnes pratiques d’hygiène et de fabrication, appelées aussi les programmes préalables, s’avère très important pour améliorer la qualité et obtenir une huile vierge extra reconnue non seulement à l’échelon national, mais aussi à l’échelle internationale et prétendante pour obtenir une Appellation d’Origine Protégée.  Mots clés: Moulay Driss Zerhoun, Huile d’olive, Unités de trituration, Programmes préalables, Analyse physico-chimique, Analyse organoleptique.&nbsp

Impact des conditions d'hygiène et de fabrication sur la dégradation de la qualité potentielle des huiles d'olive produites dans la zone de Moulay Driss Zerhoun

Olive oil is very appreciated for its organoleptic characteristics and its biological and nutritional value. These characteristics are strongly bound to the quality which, itself, is influenced by several parameters such as the cultivar, the maturity of olives, the systems of oil extraction, etc. … The objective of this work is to study the impact of the various stages of olive storage and oil extraction on the final quality of olive oil. Considering its historic anchoring, its high reputation and the importance of its production, Moulay Driss Zerhoun's virgin olive oil was chosen for the realization of this study. A sampling of olives from 20 olive orchards, scattered all over the rural communities of Moulay Driss Zerhoun, was made. The harvested olives were handled by two different methods for the oil extraction: the Abencor (laboratory) method and the systems of extraction adopted by olive mills (press, 2 and 3 phases systems). The obtained results show that there is a wide gap between the qualities of oil produced by both methods of extraction. Oil produced in the local mills does not reflect the big potential which offers the territory regarding quality, in particular the wealth in polyphenols; which are natural antioxidants. It was also shown that there is a significant difference between the extraction systems adopted by olive mills. The mode of olive storage impacts enormously on the physicochemical and organoleptic quality of the oil. Affording the pre requisite programs (good hygiene and manufacturing practices) turns out very important to improve the quality and obtain an extra virgin oil recognized not only at the national level, but also at the international scale and pretender to obtain a Protected Designation of Origin. Keywords: Moulay Driss Zerhoun, Olive oil, Olive mills, Pre requisite Programs, physicochemical Analysis, organoleptic Analysis.L’huile d’olive est très appréciée pour ses caractéristiques organoleptiques et sa valeur biologique et nutritionnelle. Ces caractéristiques sont fortement liées à la qualité qui, elle-même, est influencée par plusieurs paramètres tels que la variété, la maturité des olives, les systèmes d’extraction, etc.  L’objectif de ce présent travail est l’étude de l’impact des différentes étapes de stockage des olives et d’extraction sur la qualité finale de l’huile d’olive. Vu son ancrage historique, sa grande réputation et l’importance de sa production, l’huile d’olive vierge de Moulay Driss Zerhoun a été choisie pour la concrétisation de cette étude. Un échantillonnage d’olives de 20 exploitations réparties sur l’ensemble des communes rurales de Moulay Driss Zerhoun a été effectué. Les olives récoltées ont été traitées par deux méthodes différentes, en vue de l’extraction de l’huile: la méthode Abencor (laboratoire), et les systèmes d’extraction adoptés par les unités de trituration (presses, systèmes à 2 ou 3 phases). Les résultats obtenus montrent qu'il y a un grand écart entre les qualités des huiles produites par les deux méthodes d’extraction. Les huiles produites dans les unités locales ne reflètent pas le grand potentiel qu’offre le territoire en termes de qualité, notamment la richesse en polyphénols; antioxydants naturels. De même, il a été montré qu’il y a une différence significative entre les systèmes d’extraction adoptés par les unités de trituration. Le mode de stockage des olives affecte énormément la qualité physico-chimique et organoleptique de l’huile. Le respect des bonnes pratiques d’hygiène et de fabrication, appelées aussi les programmes préalables, s’avère très important pour améliorer la qualité et obtenir une huile vierge extra reconnue non seulement à l’échelon national, mais aussi à l’échelle internationale et prétendante pour obtenir une Appellation d’Origine Protégée.  Mots clés: Moulay Driss Zerhoun, Huile d’olive, Unités de trituration, Programmes préalables, Analyse physico-chimique, Analyse organoleptique.&nbsp

Plasticity of fruit and oil traits in olive among diferent environments

Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from fve germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad‐sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic+linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major efect on oil content. Among the studied cultivars, diferent level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the diference of low and high year values of temperature, negatively afected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global ftness averaged over the environments rather than the highest ftness in each environment separately.EEA San JuanFil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche. Institute of Biosciences and Bioresources; ItaliaFil: Mousavi, Soraya. Consiglio Nazionale delle Ricerche. Institute for Agricultural and Forest Systems of the Mediterranean; ItaliaFil: De la Rosa, Raúl. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA). - Centro Alameda del Obispo; EspañaFil: Moukhli, Abdelmajid. Institut National de la Recherche Agronomique (INRA). Centre Régional de la Recherche Agronomique( CRRA); MarruecosFil: El Riachy, Milad. Lebanese Agricultural Research Institute (LARI); LíbanoFil: Mariotti, Roberto. Consiglio Nazionale delle Ricerche. Institute of Biosciences and Bioresources; ItaliaFil: Torres, Myriam Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina.Fil: Torres, Myriam Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pierantozzi, Pierluigi. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina.Fil: Pierantozzi, Pierluigi. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Stanzione, Vitale. Consiglio Nazionale delle Ricerche. Institute for Agricultural and Forest Systems of the Mediterranean; ItaliaFil: Mastio, Valerio. Consiglio Nazionale delle Ricerche. Institute for Agricultural and Forest Systems of the Mediterranean; ItaliaFil: Zaher, Hayat. Institut National de la Recherche Agronomique (INRA). Centre Régional de la Recherche Agronomique; MarruecosFil: El Antari, Abderraouf. Institut National de la Recherche Agronomique (INRA). Centre Régional de la Recherche Agronomique; MarruecosFil: Ayoub, Salam. National Agricultural Research Center (NARC); JordaniaFil: Dandachi, Faten. Lebanese Agricultural Research Institute (LARI); LíbanoFil: Youssef, Hiyam. Lebanese Agricultural Research Institute (LARI); LíbanoFil: Aggelou, Nikolas. Mediterranean Agronomic Institute of Chania (MAICh). Department of Horticultural Genetics and Biotechnology; GreciaFil: Contreras Valetín, Ana Cibeles. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Juan; Argentina.Fil: Contreras Valetín, Ana Cibeles. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Maestri, Damián. Universidad Nacional de Córdoba. Instituto Multidisciplinario de Biología Vegetal (IMBV); ArgentinaFil: Maestri, Damián. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Belaj, Angjelina. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA). - Centro Alameda del Obispo; EspañaFil: Bufacchi, Marina. Consiglio Nazionale delle Ricerche. Institute for Agricultural and Forest Systems of the Mediterranean; ItaliaFil: Baldoni, Luciana. Consiglio Nazionale delle Ricerche. Institute of Biosciences and Bioresources; ItaliaFil: León, Lorenzo. Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA). - Centro Alameda del Obispo; Españ

Chemical Composition of Pistacia lentiscus Seeds’ Oil from Moroccan High Atlas Mountain

Pistacia lentiscus is an aromatic member of the Anacardiaceae family, endemic to the Mediterranean regions, which produces red and black oleaginous seeds in maturity. Our study focuses on the characterization of Pistacia lentiscus seed oils from three localities of High Atlas Mountain in the Azilal region of Morocco. Our results showed a very appreciable oil yield reaching more than 21% which clearly differs between the three sites studied (21.33 ± 0.17% in Boizoghrane, 15.22 ± 0.10% in Tighanimine, and 7.67 ± 0.29% in Tawjanizm locality); the analysis of the total fatty acids composition revealed a predominance of the unsaturated fatty acids represented essentially by the oleic and linoleic fatty acids, and also the triglyceride composition was dominated mainly by POO + SOL, POL + SLL + PoOP, and OOO. This potential of the chemical composition offers the possibility of producing nutraceutical oil, which represents a source of income capable of insisting vulnerable local populations to protect this species from deforestation, thus maintaining biodiversity, and to reduce by this interest the migratory flow from marginal areas

Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil

Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and detection of adulteration. Peroxide index, specific extinction coefficients K232 and K270, free acidity, and fatty acids composition were evaluated during different periods of incubation (6, 12, and 18 months) at various temperatures (4°C, 25°C, 40°C, and uncontrolled room temperature ranging between 4°C and 40°C) with different packaging (protected and unprotected from sunlight, with and without nitrogen gas bubbling). Based on the physicochemical and biochemical parameters evolution, this study has shown that PPSO stored at 4°C for 18 months preserves the initial quality. However, at 40°C, an intense lipid oxidative process occurred after 6 months of storage. The changes have also affected fatty acids composition, especially rates of linoleic and oleic acids. The shelf-life of oils stored at 25°C and at uncontrolled room temperature can be limited to 6 months. Regarding the impact of light and nitrogen bubbling, sunlight has affected seriously the oxidative stability of oils after 12 months of storage and the bubbling with nitrogen has improved their stability when they have been stored in clear glass bottles. The levels of adulteration detection using fatty acids as markers are relatively high. The detection of oil adulteration can be depicted by fatty acids composition up to 15% of olive and almond oils and up to 20% of rapeseed oil. The iodine value could also be an indicator of the sunflower oil presence in PPSO. Therefore, other minor compounds including sterols and tocopherols should be investigated to depict PPSO adulteration with cheaper oils and to determine lower levels of detection in order to ensure the authenticity of PPSO

Impact des conditions d’hygiène et de fabrication sur la dégradation de la qualité potentielle des huiles d’olive produites dans la zone de Moulay Driss Zerhoun

Olive oil is very appreciated for its organoleptic characteristics and its biological and nutritional value. These characteristics are strongly bound to the quality which, itself, is influenced by several parameters such as the cultivar, the maturity of olives, the systems of oil extraction, etc. The objective of this work is to study the impact of the various stages of olive storage and oil extraction on the final quality of olive oil. Considering its historic anchoring, its high reputation and the importance of its production, Moulay Driss Zerhoun's virgin olive oil was chosen for the realization of this study. A sampling of olives from 20 olive orchards, scattered all over the rural communities of Moulay Driss Zerhoun, was made. The harvested olives were handled by two different methods for the oil extraction: the Abencor (laboratory) method and the systems of extraction adopted by olive mills (press, 2 and 3 phases systems). The obtained results show that there is a wide gap between the qualities of oil produced by both methods of extraction. Oil produced in the local mills does not reflect the big potential which offers the territory regarding quality, in particular the wealth in polyphenols; which are natural antioxidants. It was also shown that there is a significant difference between the extraction systems adopted by olive mills. The mode of olive storage impacts enormously on the physicochemical and organoleptic quality of the oil. Affording the pre requisite programs (good hygiene and manufacturing practices) turns out very important to improve the quality and obtain an extra virgin oil recognized not only at the national level, but also at the international scale and pretender to obtain a Protected Designation of Origin

Bioactive Compounds Assessment in Six Moroccan Rapeseed (<i>Brassica napus</i> L.) Varieties Grown in Two Contrasting Environments

Rapeseed (Brassica napus L.) is the world’s second-largest oilseed crop after soybean. It contains functional compounds, including fatty acids and phenols, which are known for their health and nutritional benefits. In Morocco, rapeseed was introduced as a promising oilseed crop that has shown good adaptation and great potential. Six genotypes were registered and released as the most high-performance Moroccan varieties in terms of both seed yield and oil content. Apart from their ‘00′ quality, i.e., oil without erucic acid and meal with very low glucosinolate content, there is no information on other important quality traits. Therefore, this research aimed to characterize the lipochemical and phenolic attributes of those varieties, namely Baraka, Narjisse, Moufida, Lila, Alia, and Adila, grown at two contrasting sites (Allal Tazi and Douyet) so as to assess the environmental impact on oil quality. A set of 14 parameters were analyzed, comprising seed yield, oil content (Oil C), protein content (PC), acidity index (IA), peroxide index (IP), refractive index (IR), iodine value (IO), total phenolic content (TPC), total flavonoids, total carotenoid contents, free-radical scavenging activity (FRSA), half-maximal inhibitory concentration, fatty acid composition, and omega 6/omega 3 ratio. The results displayed significant differences (p Moufida and Alia varieties displayed a low-magnitude effect of the environment, as they maintained similar high performance over both sites. They, thus, represent Moroccan genetic material of interest from an agronomic and nutritional perspective. Therefore, they should be promoted and encouraged for cultivation in Morocco, mainly in the Allal Tazi area and similar regions

Bioactive Compounds Assessment in Six Moroccan Rapeseed (Brassica napus L.) Varieties Grown in Two Contrasting Environments

Rapeseed (Brassica napus L.) is the world&rsquo;s second-largest oilseed crop after soybean. It contains functional compounds, including fatty acids and phenols, which are known for their health and nutritional benefits. In Morocco, rapeseed was introduced as a promising oilseed crop that has shown good adaptation and great potential. Six genotypes were registered and released as the most high-performance Moroccan varieties in terms of both seed yield and oil content. Apart from their &lsquo;00&prime; quality, i.e., oil without erucic acid and meal with very low glucosinolate content, there is no information on other important quality traits. Therefore, this research aimed to characterize the lipochemical and phenolic attributes of those varieties, namely Baraka, Narjisse, Moufida, Lila, Alia, and Adila, grown at two contrasting sites (Allal Tazi and Douyet) so as to assess the environmental impact on oil quality. A set of 14 parameters were analyzed, comprising seed yield, oil content (Oil C), protein content (PC), acidity index (IA), peroxide index (IP), refractive index (IR), iodine value (IO), total phenolic content (TPC), total flavonoids, total carotenoid contents, free-radical scavenging activity (FRSA), half-maximal inhibitory concentration, fatty acid composition, and omega 6/omega 3 ratio. The results displayed significant differences (p &lt; 0.001) between the two sites for all the abovementioned traits, except for IA, with an outperformance of Allal Tazi over Douyet. Additionally, variety and variety by site interaction had a significant effect on all the studied parameters, except for IA, IP, IR, and TPC. Over both environments, the varietal effect generated variations in yield of 10.9 to 17.1 q/ha, Oil C of 36.7 to 39.9%, PC of 21.3 to 25.9%, IO of 94.1 to 100 g I2/100 g, FRSA of 22.7 to 42.9%, and an omega6/omega3 ratio of 1.8 to 2.3%. It is noteworthy that the Moufida and Alia varieties displayed a low-magnitude effect of the environment, as they maintained similar high performance over both sites. They, thus, represent Moroccan genetic material of interest from an agronomic and nutritional perspective. Therefore, they should be promoted and encouraged for cultivation in Morocco, mainly in the Allal Tazi area and similar regions