Abstract
Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs from the usual production technic of virgin olive oil, impact the oil chemical composition. We observed that the roasting process has no influence on the fatty acid and sterol composition of Alwana olive. Concentration in α-tocopherol underwent a slight decrease (from 93 to 91%) whereas γ-tocopherol, polyphenol, and chlorophyll content were increased by the roasting process. Polycyclic aromatic hydrocarbon content was found to be 50 µg kg−1.
Highlights
The fruit of the Olive tree (Olea europaea L.) is undoubtedly one of the most important and typical fruit throughout the Mediterranean Basin (Mataix et al, 2008)
3.1 Effect of roasting of olive fruit on physicochemical characterization of olive oil Roasting of olives resulted in a significantly lower moisture content in Alwana oil” (AO) compared to oil obtained from unroasted olives through the same preparation procedure (0.08% vs. 0.18%, Tab. 1)
The Free fatty acid content (FFA) content, here referred as “acidity”, is an important quality parameter used for classifying olive oil within a range commercial grades (COI, 2013)
Summary
The fruit of the Olive tree (Olea europaea L.) is undoubtedly one of the most important and typical fruit throughout the Mediterranean Basin (Mataix et al, 2008). Olive oil, derived from the oily juice of the olive, is considered as a health food, especially when consumed under its crude form, preserving fatty acids, vitamins and phenolic compounds of nutritional importance (Stark and Madar, 2002). The ideal objective of any oil production method is to extract the largest possible amount of oil without altering its original quality (Gharby et al, 2013). To ascertain olive oil quality, the Codex Alimentarius, the international olive council (IOC), and EC regulations consider virgin olive oil as being “the oil obtained from the
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