Abstract
This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.
Highlights
Among the old crops of the Mediterranean basin, the olive seed (Olea europaea ssp. europaea) is the most valuable fruit owing to its ecological, economical, and cultural importance.is species includes many cultivars, most derived from empirical selections
Considering all these aspects, the objective of this research work is to evaluate the changes of quality and composition of extra virgin olive oils of the French Languedoc Picholine (LP) and the Italian Frantoio (Fr) cultivars grown in two locations in Morocco (Errachidia and Marrakech) over two crop seasons in comparison with the Moroccan Picholine (MP)
For the extraction procedure of the bitter components, a sample of 1.0 g of virgin olive oil was dissolved in n-hexane, the cartridge was conditioned by eluting with methanol and nhexane, and the oil was applied to the solidphase extraction (SPE) column. e column was washed with hexane that was run through the cartridge and discarded. e bitter compounds were eluted with methanol/water (50 : 50). e absorbance of the methanolic extract was measured at 225 nm. e intensity of bitterness (IB) was determined according to the method described by Gutierrez Rosales et al [28], proposing an equation for the estimation of the bitterness intensity. is equation assumes a linear relationship between the bitterness index (IB) and the K225 (IB 13.33 ∗ K225–0.837)
Summary
Among the old crops of the Mediterranean basin, the olive seed (Olea europaea ssp. europaea) is the most valuable fruit owing to its ecological, economical, and cultural importance. Morocco is among the major olive producing countries, and the olive tree is its main fruit species It has spread throughout the whole national territory because of its ability to adapt to diverse bioclimatic stages, ranging from mountain areas to arid and Saharan zones [3]. Environmental conditions are critical variables that change the quality and chemical composition of olive oil from one region to another and from one crop season to another [15]. Cultivars can respond dissimilarly in different environmental conditions, which lead to oils with different characteristics [24] Considering all these aspects, the objective of this research work is to evaluate the changes of quality and composition of extra virgin olive oils of the French Languedoc Picholine (LP) and the Italian Frantoio (Fr) cultivars grown in two locations in Morocco (Errachidia and Marrakech) over two crop seasons in comparison with the Moroccan Picholine (MP). Is work considered the influence of maturity and environmental conditions on the quality of olive oils, in order to collect knowledge about the qualitative and quantitative characteristics of the olive oil of these cultivars
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