RÉSUMÉObjectif : Le but de cette étude est la détermination de la qualité des huiles d'olive issues des huileries traditionnelles de la région de la Chaouia (centre du Maroc) par une caractérisation physicochimique de leurs compositions. ABSTRACT Physicochemical characterization of olive oils produced in traditional mills of the Chaouia area Objective: The purpose of this study is the determination of the quality of olive oils produced in traditional mills of the Chaouia area (center of Morocco) by a physicochemical characterization of their compositions. Methodology and Results: Samples of olive oils were collected from traditional mills of the area. Physicochemical analyzes concerning free acidity, peroxide value, specific extinctions coefficients K232, K270 and ∆K, chlorophyll contents, total polyphenols content and fatty acid composition were determined according to the standards of the International Olive Oil Council . The results obtained made it possible to classify the oils studied in three categories: extra virgin olive oil, ordinary virgin olive oil and lampante virgin olive oil. Conclusion and results application:The results obtained confirm that the conditions of harvesting, crushing and storage of olive oils affect the quality of produced oil. Consequently, it is necessary to sensitize the Caractérisation physicochimique des huiles d'olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc 8023 farmers to improve the cultivation practices and techniques and owners of the traditional oil mills regarding the storage, the transformation and the conservation of the oils.
Objectif : Les margines sont le principal rejet liquide des huileries. Par leur composition chimique, elles possèdent un pouvoir polluant très élevé. Épandues sur les sols, les margines dégradent la qualité du milieu. Méthodologie et résultats : Dans le cadre des recherches sur les procédés de traitement des ces effluents, nous nous sommes intéressés à la techniques de distillation. L'analyse physico-chimique de la margine brute et distillat, montre que ce dernier se caractérise par des abattements très remarquables des composés phénoliques (97%), Demande Chimique en Oxygène (DOC) (92%), Demande Biologique en Oxygène (DBO) (96%), conductivité (99%,) et chlorures (97%). Conclusion et application des résultats : La distillation doit être suivie d'une neutralisation par la chaux à cause de l'acidité élevée du distillat. Des recherches sur la valorisation du distillat et du résidu sont en cours de réalisation. Mots clés : margine d'huile d'olive, caractérisation, distillation, neutralisation. The treatment of olive oil mill wastewater by distillation followed by neutralization with lime ABSTRACT Objective: The OMWW (olive oil mill wastewater) is the main liquid from olive oil mills. By its chemical composition, it has a very high polluting power. Applied to soil, vegetation, this water degrades the quality of the environment. The objective of this study was on treatment processes of these effluents, and particularly the distillation techniques. Methodology and results: The physico-chemical analysis of OMWW and its distillate showed that it is characterized by very remarkable reductions of phenolic compounds (97%), Chemical Oxygen Demand (DOC) (92%), Biological Oxygen Demand (BOD) (96%) conductivity (99%) and chloride (97%). Conclusion and application of results: The distillation must be followed by neutralization with lime due to the high acidity of the distillate. Research on optimization of the distillate and residue are in progress.
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