Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Bajoub, Aadil; Hurtado‐Fernández, Elena; Ajal, El Amine; Fernández‐Gutiérrez, Alberto; Ouazzani, N.

doi:10.1016/j.foodchem.2015.01.101

Cited by 36 publications

(30 citation statements)

References 28 publications

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“…However, the interaction geographical origin * processing system * harvesting time was the main contributor to total variance of C18:3; and, the interaction geographical origin * processing system the main contributor to total variance of C18:2 (Table 3). These results are in agreement with those obtained by Bajoub et al [53] on the 'Picholine Maroccaine' monovarietal olive oil in Morroco, who reported a significant effect of geographical origin on all fatty acids except on the minor fatty acids, heptadecenoic and myristic acids. Also, there are several studies on the use of fatty acid composition for geographical characterization of olive oils from northern countries of the Mediterranean basin [41,54,55].…”

Section: Fatty Acid Compositionsupporting

confidence: 93%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil.

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Section: Fatty Acid Compositionsupporting

confidence: 93%

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

et al. 2018

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“…These results are in consistent with other research which showed the existence of differences according to variety and growing region [17,48]. Many researchers reported that geographical region had significant effect on sterol amounts this may be related to the different climate conditions at each growing area, such as rainfall, temperature and humidity [1,41,49]. The triterpene dialcohols (erythrodiol and uvaol) were anajyzed together with the sterol fraction of the oil samples.…”

Section: Sterol and Triterpene Dialcohol Compositionssupporting

confidence: 90%

Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils

Konuşkan

Mungan

2016

J Americ Oil Chem Soc

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Chemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and Halhalı varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p < 0.05). As free fatty acid contents and total phenolic contents increased, total carotenoid and chlorophyll contents decreased throughout the maturity stages. Total carotenoid and chlorophyll contents of oil samples from Mardin were higher than those of Hatay. The total phenolic compounds of olive oil samples ranged from 20.62 in Gemlik to 525.22 mg GAE/kg oil in Halhalı from Hatay. In general, the phenolic contents and antioxidant activities of olive oil samples were positively associated. Oleic acid content was the highest 71.53 % in H1 samples in Hatay. Total sterol contents were 1194.33 mg/kg in Halhalı and 2008.66 mg/kg in Gemlik from Hatay. Stigmasterol contents of oils obtained from Hatay were lower than those of Mardin. Oleic acid, palmitic acid, β‐sitosterol, ∆‐5‐avenasterol and campesterol contents fluctuated with maturation for each of variety from both growing regions. These results showed that the variety, growing area and maturation influence the chemical properties, fatty acid and sterol compositions.

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“…Too much rainfall in the fruiting season decreases the phenolic content but only slightly influences oil content and fatty acid composition (Ranalli et al, 1999; Patumi et al, 2002). Several studies has shown that geographical factors such as altitude strongly affect the qualitative characteristics (Arslan et al, 2013; Bajoub et al, 2015). Olives planted in high-altitude locations are rich in monounsaturated fatty acids (MUFA), while olives planted in low-altitude locations are rich in saturated fatty acids (SFA) (Nergiz and Ergönül, 2009).…”

Section: Introductionmentioning

confidence: 99%

The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China

Cheng

Zhan

Zeshen³

et al. 2017

Front. Plant Sci.

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Olive trees, originated from Mediterranean, have been cultivated in China for decades and show great adaption to local environment. However, research on this topic is limited. In this study, the major qualitative characteristics and changes of olive grown in southwest China were investigated. The results showed that oil accumulated during fruit development and reached its maximum value when fruit had fully ripened. Phenolic and flavonoid contents increase rapidly in the early growth stage (0–90 DAFB) and then begin to decrease as fruit ripens. Compared with olive from the Mediterranean, olive from China has special characteristics: higher moisture content in the fruit combined with lower percentages of unsaturated fatty acids and oil content. This is due to southwest China's climate which is wetter and cooler compared to the Mediterranean. Our study suggests that southwest China's higher annual rainfall might contribute to higher fruit moisture content while its low temperatures would be conducive to higher unsaturated fatty acid levels in the fruit.

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Quality and chemical profiles of monovarietal north Moroccan olive oils from “Picholine Marocaine” cultivar: Registration database development and geographical discrimination

Cited by 36 publications

References 28 publications

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils

The Major Qualitative Characteristics of Olive (Olea europaea L.) Cultivated in Southwest China

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