Effect of crop season on the quality and composition of extra virgin olive oils from Greek and Spanish varieties grown in the Oriental region of Morocco

  • Farid Mansouri, Abdessamad Ben Moumen, Kamal Belhaj Laboratory of Plants and Microorganisms Biology, Faculté des Sciences Oujda, Université Mohammed Premier, BP-717, 60000 Oujda, Morocco
  • Gaetan Richard, Marie-Laure Fauconnier General and Organic Chemistry Unit, Gembloux Agro-Bio Tech, Universite de Liege, Passage des Deportes 2, 5030 Gembloux, Belgium
  • Marianne Sindic Analysis Quality and Risk Unit, Laboratory of Food Quality and Safety, Gembloux Agro-Bio Tech, Universite de Liege, Passage des Deportes 2, 5030 Gembloux, Belgium
  • Hana Serghini Caid, Ahmed Elamrani Laboratory of Plants and Microorganisms Biology, Faculte des Sciences Oujda, Universite Mohammed Premier, BP-717, 60000 Oujda, Morocco

Abstract

This study aims to evaluate the variations in the quality and composition of extra virgin olive oils of Spanish (Arbequina, Arbosana) and Greek (Koroneiki) varieties produced over two crop seasons in the Oriental region of Morocco, taking into consideration the influence of climatic conditions. To this end, serval parameters were evaluated, such as quality indices, fatty acids, triacylglycerols, minor compounds (phytosterols, phenolic compounds, tocopherols and pigments) and oxidative stability. The results obtained in this study indicate that the majority of the studied parameters, with the exception of phytosterols, are influenced by climatic conditions of the crop season (p < 0.05). Additionally, the majority of the studied parameters were also influenced by the cultivar factor (p < 0.05). However, the studied varieties produce an excellent oil quality with a chemical composition respecting the requirements recommended by the International Olive Council. The main variations observed on the analyzed olive oils between the two crop seasons are those of antioxidant parameters, such as phenols and oxidative stability. Triacylglycerols and fatty acids are also influenced by the crop season’s climatic conditions. Nonetheless, the behavior of the studied varieties towards climatic conditions is different.

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How to Cite
Moumen, Kamal Belhaj, F. M. A. B., G. R. Marie-Laure Fauconnier, M. Sindic, and H. S. C. Ahmed Elamrani. “Effect of Crop Season on the Quality and Composition of Extra Virgin Olive Oils from Greek and Spanish Varieties Grown in the Oriental Region of Morocco”. Emirates Journal of Food and Agriculture, Vol. 30, no. 7, Aug. 2018, pp. 549-62, doi:https://doi.org/10.9755/ejfa.2018.v30.i7.1738. Accessed 18 Aug. 2022.