Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa, S; Antari, Abderraouf El; Hafidi, Abdellatif

doi:10.1155/2019/1854539

Cited by 44 publications

(43 citation statements)

References 63 publications

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“…maroccana and var. sylvestris showed very lower oil contents comparatively with Moroccan Picholine 38.5-48% [29]. According to the IOC standards, olive oils extracted from OEM (O. europaea subsp.…”

Section: Resultsmentioning

confidence: 99%

Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

Elgadi

Ouhammou

Zine

et al. 2021

Journal of Food Quality

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Six wild olive subspecies (Olea europaea L.) are currently recognised globally, with two taxa cooccurring in the argan tree area in Central West Morocco: the widespread Mediterranean subspecies europaea var. Sylvestris (the so-called oleaster) and the microendemic subspecies maroccana. Despite its taxonomic and ecological importance, the chemical composition of subsp. maroccana oil remains poorly known. Therefore, the aim of this study is to investigate the oil content and the chemical composition of subsp. maroccana and var. Sylvestris as well as comparing their proprieties during two consecutive years (2017 and 2018) from the same geographical area. The fatty acid and the sterol compositions were analysed using gas chromatography. Additionally, the tocopherol content was determined using high-performance liquid chromatography. The total amount of unsaturated fatty acids was higher in maroccana (85.24%) than that in oleasters (79.05%). Additionally, the tocopherol and phytosterol content of the maroccana oil (1232.35 mg/kg and 312.75 mg/100 g, resp.) was approximately twofold higher than in oleasters (661.35 mg/kg and 210.06 mg/100 g, resp.). Analysis of variance and principal component analysis (PCA) of the chemical composition highlighted a significant difference between the quantitative and qualitative properties of their oil. Finally, these findings suggest that maroccana oil could be considered as a potential source of vitamin E, essential fatty acids, and sterols and can provide a nutraceutical oil for the local population. While this work contributes to the study of olive tree biodiversity, further investigations are still necessary to guide the putative nutraceutical use of subspecies maroccana.

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Section: Resultsmentioning

confidence: 99%

Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

Elgadi

Ouhammou

Zine

et al. 2021

Journal of Food Quality

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“…Taza. Such variations across regions could be largely due to crop season (climate), maturity stage and geographic province, e.g., the desertic area where the olive trees grow [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

“…With the employment of such a promising statistical method, it is possible to build a model for sample classification. Following an approach employed in a recent study and applied to eight cultivars [ 40 ], a principal component analysis (PCA) was applied to phenolic compounds, vitamin E and fatty acids in all VOO samples studied in order to identify the relationships between the explanatory variables. The first two principal components (F1 and F2) explained 71.2% of the variability, whereas F1 and F3 showed a value of 60.8%.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

et al. 2020

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Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

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“…Among fatty acids, oleic acid was high in HD1 and showed a slight decrease in HD2. On the contrary, linoleic acid concentration significantly increased from 9.09 % to 11.09 % (El Qarnifa et al, 2019). This increase may be related to the activity of oleate desaturase.…”

Section: Fatty Acid Compositionmentioning

confidence: 82%

Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

Dib¹,

Cordella²,

Yaacoub³

et al. 2021

JFR

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The impact of harvest period on the quality parameters, polyphenols, fatty acids, sterols, and volatile compounds of Lebanese olive oil from the Soury variety was investigated in this study. Two groups of olive oil were compared, each with a specific harvest date. HD1 was harvested in October, whereas HD2 was picked in November. The analysis of both olive oil categories showed that HD2 witnessed a significant increase in all quality parameters except K270 and a decrease in total polyphenol content from 138 mg/mL to 44 mg/mL. Oleic and linoleic acids had an inverse relation, where the former decreased and the latter increased with the harvest date’s advancement. Palmitic acid in both groups was higher than the standards set for extra virgin olive oil. The relative amount of β -Sitosterol was mainly found to decrease, while those of stigmasterol, ∆5,24 -stigmastadienol, ∆7 -stigmastenol, and ∆7 -avenasterol increased with delaying harvest time. As for the volatile compounds, principle component analysis was used on the flash GC data to differentiate HD1 from HD2. Ethanol was found mostly characterizing HD2, whereas HD1 was influenced by 1-hexanol and (E,E)-2,4-decadienal. It can be concluded that the Soury variety should be harvested early, and a delay would result in the declassification of Lebanese olive oil quality from extra virgin to virgin olive oil.

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Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Cited by 44 publications

References 63 publications

Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

Comparative Oil Composition Study of the Endemic Moroccan Olive (Olea europaea subsp. maroccana) and Wild Olive (var. Sylvestris) in Central West Morocco

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety

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