Article (Scientific journals)
Evaluation of the oxidative stability of blends of ‘Arbequina’ olive oils with other monovarietal olive oils
Mansouri, Farid; Ben Moumen, Abdessamad; Houmy, Nadia et al.
2014In Olivae (Official Journal of the International Olive Council), 120, p. 23-30
Peer reviewed
 

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Keywords :
Eastern region of Morocco; ‘Arbequina’; ‘Arbosana’; ‘Koroneiki’; monovarietal olive oil; oil blend; natural antioxidants; oxidative stability
Abstract :
[en] Like elsewhere in the Mediterranean, the olive oil sector is one of the strategic branches of the Moroccan economy owing to its social and economic significance. This research entailed evaluation of the oxidative stability of olive oils made up of a blend of ‘Arbequina’ olive oil with ‘Arbosana’ and ‘Koroneiki’ monovarietal oils known for their high content of natural antioxidants (phenols and tocopherols) and their superior oxidative stability compared with ‘Arbequina’ oil. The monovarietal oils produced from the ‘Arbequina’, ‘Arbosana’ and ‘Koroneiki’ varieties, which have recently been introduced under intensive cultivation in the eastern region of Morocco, underwent physico–chemical characterisation to determine quality criteria, natural antioxidant content, fatty acid composition and triacylglycerol profile. The Rancimat test* was performed to assess the oxidative stability of these monovarietal oils and their three-variety blends. The oxidation tests were performed on five freshly prepared blends (A) of the three varieties – ‘Arbequina’/’Arbosana’/‘Koroneiki’ – according to the following volume ratios: A1: 60/30/10; A2: 60/20/20; A3: 60:10:30; A4: 50:25:25 and A5: 40:30:30. The test results show that blends A4 and A5 displayed the best oxidative stability, recording respective values of 72.67 h and 75.42 h. These results are comparable to those obtained for ‘Arbosana’ monovarietal oil (75.42 h), which is considered to be relatively stable. Hence, blending is an excellent tool for enhancing oils produced from varieties which, despite their excellent initial quality and their organoleptic attributes, are handicapped by their poor stability, as is the case of ‘Arbequina’ oil.
Disciplines :
Chemistry
Phytobiology (plant sciences, forestry, mycology...)
Food science
Author, co-author :
Mansouri, Farid
Ben Moumen, Abdessamad
Houmy, Nadia 
Richard, Gaetan ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique
Fauconnier, Marie-Laure  ;  Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique
Sindic, Marianne  ;  Université de Liège - ULiège > Chimie et bio-industries > Laboratoire Qualité et sécurité des produits agro-aliment.
Serghini-Caid, Hana
Elamrani, A.
Language :
English
Title :
Evaluation of the oxidative stability of blends of ‘Arbequina’ olive oils with other monovarietal olive oils
Alternative titles :
[it] Valutazione della stabilità ossidativa di oli d’oliva ricavati dall’assemblaggio di olio di Arbequina con altri oli d’oliva monovarietali
[es] Evaluación de la estabilidad oxidativa de los aceites de oliva obtenidos a partir de la mezcla de aceite ‘Arbequina’ con otros aceites de oliva monovarietales
Publication date :
December 2014
Journal title :
Olivae (Official Journal of the International Olive Council)
ISSN :
0255-9994
Volume :
120
Pages :
23-30
Peer reviewed :
Peer reviewed
Available on ORBi :
since 17 March 2015

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