Chemical profiles and Sensory analysis of four varieties of olive oil cultivated in Morocco

To ensure olive oil quality, a combination of physico-chemical and sensory methods is necessary. Utility and importance of these methods in the international norm for olive oil are presente. The aim of the present study is to evaluate the chemical characterization of main compounds and Sensory analysis of four extra virgin olive oil varieties grown in Morocco (Moroccan Picholine, Picual, Arebiquine and Koroneiki). Quality parameters monitored over the study were acidity, peroxide value, UV absorption (E232 and E270), tocopherol, fatty acid composition, total polyphenol and Rancimat test. Results show that the Koroneiki variety presents the highest concentrations of C18:1. This variety is also rich in phenolic and tocopherol compounds. In contrast, Arebquina oil shows the lowest contents of C18:1, phenolic and tocopherol compounds. This explains the low stability values for this cultivar. From the sensory results the Picholine, Picual and Koroneiki variety was characterized as fruity, but Arbequina variety did not meet the criteria of extra virgin oil

Effect of temperature on the quality of refined fish co-product oil during bleaching.

The fish co-product oil (sardine and mackerel) is rich in unsaturated fatty acids (65%), however the refining process has an adverse effect on the double bonding of unsaturated fatty acids. This study aimed to develop a better fish co-product oil refining process. The material used in this research was fish co-product oil as a product of the flour and fish oil industry and Tensil 210FF as its adsorbent. The oil was purified in three stages, degumming, neutralization and bleaching. The different bleaching temperatures (50 °C; 90 °C; 120 °C) were applied. The study showed that oil refined at 50 °C to 90 °C gave a better value of acidity (FFA), PV, anisidine number, fatty acid composition and the lowest total oxidation number

Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil

Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs from the usual production technic of virgin olive oil, impact the oil chemical composition. We observed that the roasting process has no influence on the fatty acid and sterol composition of Alwana olive. Concentration in α-tocopherol underwent a slight decrease (from 93 to 91%) whereas γ-tocopherol, polyphenol, and chlorophyll content were increased by the roasting process. Polycyclic aromatic hydrocarbon content was found to be 50 µg kg−1

Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil

Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs from the usual production technic of virgin olive oil, impact the oil chemical composition. We observed that the roasting process has no influence on the fatty acid and sterol composition of Alwana olive. Concentration in α-tocopherol underwent a slight decrease (from 93 to 91%) whereas γ-tocopherol, polyphenol, and chlorophyll content were increased by the roasting process. Polycyclic aromatic hydrocarbon content was found to be 50 µg kg−1