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Quality and chemical profiles of monovarietal north Moroccan olive oils from "Picholine Marocaine" cultivar: registration database development and geographical discrimination.
Food Chem. 2015 Jul 15; 179:127-36.FC

Abstract

Current knowledge of the quality and composition of Moroccan olive oil is still incomplete and no consistent database compiling its properties is available. This study was carried out to achieve a comprehensive characterisation of north Moroccan olive oils. Thus, 279 olive samples of "Picholine Marocaine" cultivar grown in 7 Moroccan regions were collected, and oils extracted over two consecutive crop seasons (2011 and 2012) and analysed (considering physicochemical quality parameters and purity criteria). Results indicated that all the studied samples showed values fulfilling the established limits set by the International Olive Council (IOC) standards, with the exception of 32 samples that had a linolenic acid content higher than 1%, which is the maximum value fixed by the IOC regulation. Furthermore, the usefulness of the evaluated parameters for tracing the geographical origin of the studied samples was tested by using canonical discriminant analysis. A good rate of correct classification and prediction was achieved.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bajoub A
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain; Agro-pôle Olivier, National School of Agriculture in Meknes, BP S/40 Meknès, Morocco.
Hurtado-Fernández E
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
Ajal el A
Agro-pôle Olivier, National School of Agriculture in Meknes, BP S/40 Meknès, Morocco.
Fernández-Gutiérrez A
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain.
Carrasco-Pancorbo A
Department of Analytical Chemistry, Faculty of Science, University of Granada, Ave. Fuentenueva s/n, 18071 Granada, Spain. Electronic address: alegriac@ugr.es.
Ouazzani N
Agro-pôle Olivier, National School of Agriculture in Meknes, BP S/40 Meknès, Morocco.

MeSH

Databases, FactualDiscriminant AnalysisFatty AcidsGeographyMoroccoOlive OilPlant OilsSterolsTriglyceridesTriterpenes

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25722147

Citation

Bajoub, Aadil, et al. "Quality and Chemical Profiles of Monovarietal North Moroccan Olive Oils From "Picholine Marocaine" Cultivar: Registration Database Development and Geographical Discrimination." Food Chemistry, vol. 179, 2015, pp. 127-36.
Bajoub A, Hurtado-Fernández E, Ajal el A, et al. Quality and chemical profiles of monovarietal north Moroccan olive oils from "Picholine Marocaine" cultivar: registration database development and geographical discrimination. Food Chem. 2015;179:127-36.
Bajoub, A., Hurtado-Fernández, E., Ajal, e. l. . A., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A., & Ouazzani, N. (2015). Quality and chemical profiles of monovarietal north Moroccan olive oils from "Picholine Marocaine" cultivar: registration database development and geographical discrimination. Food Chemistry, 179, 127-36. https://doi.org/10.1016/j.foodchem.2015.01.101
Bajoub A, et al. Quality and Chemical Profiles of Monovarietal North Moroccan Olive Oils From "Picholine Marocaine" Cultivar: Registration Database Development and Geographical Discrimination. Food Chem. 2015 Jul 15;179:127-36. PubMed PMID: 25722147.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality and chemical profiles of monovarietal north Moroccan olive oils from "Picholine Marocaine" cultivar: registration database development and geographical discrimination. AU - Bajoub,Aadil, AU - Hurtado-Fernández,Elena, AU - Ajal,El Amine, AU - Fernández-Gutiérrez,Alberto, AU - Carrasco-Pancorbo,Alegría, AU - Ouazzani,Noureddine, Y1 - 2015/01/28/ PY - 2014/08/29/received PY - 2014/12/16/revised PY - 2015/01/20/accepted PY - 2015/2/28/entrez PY - 2015/2/28/pubmed PY - 2015/9/19/medline KW - Geographical origin KW - Physicochemical quality parameters KW - Picholine Marocaine KW - Purity criteria KW - Virgin olive oil SP - 127 EP - 36 JF - Food chemistry JO - Food Chem VL - 179 N2 - Current knowledge of the quality and composition of Moroccan olive oil is still incomplete and no consistent database compiling its properties is available. This study was carried out to achieve a comprehensive characterisation of north Moroccan olive oils. Thus, 279 olive samples of "Picholine Marocaine" cultivar grown in 7 Moroccan regions were collected, and oils extracted over two consecutive crop seasons (2011 and 2012) and analysed (considering physicochemical quality parameters and purity criteria). Results indicated that all the studied samples showed values fulfilling the established limits set by the International Olive Council (IOC) standards, with the exception of 32 samples that had a linolenic acid content higher than 1%, which is the maximum value fixed by the IOC regulation. Furthermore, the usefulness of the evaluated parameters for tracing the geographical origin of the studied samples was tested by using canonical discriminant analysis. A good rate of correct classification and prediction was achieved. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25722147/Quality_and_chemical_profiles_of_monovarietal_north_Moroccan_olive_oils_from_"Picholine_Marocaine"_cultivar:_registration_database_development_and_geographical_discrimination_ DB - PRIME DP - Unbound Medicine ER -