Comparison of the physico-chemical characteristics of the olive oil coming from different zones in Tadla Azilal area (Morocco) [Comparaison des caractéristiques physicochimiques des huiles d'olives issus de différentes zones de la région Tadla Azilal (Maroc)]
Meftah H.,Laboratoire Of Valorisation Et Securite Des Produits Alimentaires |
Latrache H.,Laboratoire Of Valorisation Et Securite Des Produits Alimentaires |
Hamadi F.,Laboratoire Of Valorisation Et Securite Des Produits Alimentaires |
Hamadi F.,University Ibn Zohr |
And 3 more authors.
Journal of Materials and Environmental Science | Year: 2014
The olive tree is the principal producing agricultural oil system in the Tadla-Azilal area (Morocco). The olive growing constitutes one of the pillars of the rural economy in Beni Mellal, and the production of olives is intended mainly for the oil extraction. In this area, the Moroccan Picholine olive is the most dominant variety which counts for 84% of the acreage . In this work, on the one hand we are interested to evaluate the quality of the olive oil of the Moroccan Picholine variety from the Tadla Azilal area (Morocco) triturated by only one system of extraction, while basing ourselves on physico-chemical analyzes relating to free acidity, the peroxide index, the measurement of the standards values of UV absorption and the total polyphenols content, and on the other hand, to study the effect of the growing area on these parameters. The evaluation of the quality standards of the oils studied, according to the International Olive Oil Council, has enabled us to classify them in the categories from virgin olive oil to extra virgin. The found results made it possible to highlight that the principal quality standards of the olive oil such as acidity, the total polyphenols content are strongly influenced by the growing area. Other parameters like the extinction specific at 232 and 270 nm as well as the peroxide index do not present a significant difference for the effect of the growing area.