[en] The aim of this study was to characterize monovarietal virgin olive oils (VOOs) of new
high-density planting system of three European cultivars (Arbequina, Arbosana and
Koroneiki), recently introduced in eastern Morocco. VOOs’ characterization has been
carried out by analyzing several parameters, such as quality indexes, fatty acid contents,
minor components, and olive oils’ oxidative stability index (OSI). In this study, we have
also conducted a comparison between these monovarietal VOOs and olive oils of
autochthones cultivar Picholine marocaine. Significant differences between the analyzed
VOOs were highlighted. Koroneiki’s VOO had a high phenols content (493.66 mg/kg) and,
consequently, the best oxidative stability (94.83 h); Arbrosana’s VOO was distinguished
by its abundance of α-tocopherol (460.07 mg/kg) and by an intermediate OSI (64.83 h).
In addition, results showed, firstly, that in all the analyzed oils decarboxymethyl ligstroside
aglycone and decarboxymethyl oleuropein aglycone were the main phenolic compounds,
and, secondly, that VOOs of Koroneiki and Arbosana seem to have similar profiles, with a
high content of natural antioxidants and a high oleic/linoleic ratio, thus boasting a better
shelf life.
Disciplines :
Food science
Author, co-author :
Mansouri, Farid ; Faculté des Sciences Université Mohammed Premier Oujda, Maroc > Laboratoire de Biologie des Plantes et des Microorganismes > chercheur libre en sc. agro. & ingé. biol.
Benmoumen, A.; Faculté des Sciences Université Mohammed Premier Oujda, Maroc > Laboratoire de Biologie des Plantes et des Microorganismes
Richard, Gaetan ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique
Fauconnier, Marie-Laure ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Serghini-Caid, Hana; Faculté des Sciences Université Mohammed Premier Oujda, Maroc > Laboratoire de Biologie des Plantes et des Microorganismes
Elamrani, A.; Faculté des Sciences Université Mohammed Premier Oujda, Maroc > Laboratoire de Biologie des Plantes et des Microorganismes
Language :
English
Title :
Characterization of monovarietal virgin olive oils from introduced cultivars in eastern Morocco
Publication date :
31 March 2016
Journal title :
Rivista Italiana delle Sostanze Grasse
ISSN :
0035-6808
Publisher :
Stazione Sperimentale Degli Oli e Dei Grassi, Italy
L. Ferrara, Clinical effects of virgin olive oil polyphenols: between myth and reality, Nutr. Metab. Cardiovas. 10(3), 109 (2000).
J. Elloumi, R. Ben-Ayed, S. Aifa, An overview of olive oil biomolecules, Curr Biotechnol 1(2), 115-124 (2012).
R. Ben-Ayed, N. Kamoun-Grati, A. Rebai, An overview of the authentication of olive tree and oil, Compr. Rev. Food Sci. F. 12(2), 218-227 (2013).
F. Visioli, G. Bellomo, C. Galli, Free radical-scavenging properties of olive oil polyphenols, Biochem. Biophys. Res. Commun. 247(1), 60-64 (1998).
F. Visioli, P. Bogani, S. Grande, C. Galli, Olive oil and oxidative stress, Grasas y Aceites 55(1), 66-75 (2004).
O. Baccouri, M. Guerfel, B. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk, D. Daoud Ben Miled, Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening, Food Chem. 109(4), 743-754 (2008).
A. Bendini, L. Cerretani, A. Carrasco-Pancorbo, A.M. Gómez-Caravaca, A. Segura-Carretero, A. Fernández-Gutiérrez, G. Lercker, Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade Alessandra, Molecules 12(8), 1679-1719 (2007).
A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, M. Del Carlo, T. Gallina- Toschi, G. Lercker, D. Compagnone, A. Fernandez- Gutierrez, Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil, J. Agric. Food. Chem. 53(23), 8918-8925 (2005).
L. S. Artajo, M. P. Romero, M. Suárez, M. J. Motilva, Partition of phenolic compounds during the virgin olive oil industrial extraction process, Eur. Food Res. Technol. 225(5-6), 617-625 (2007).
J. Botia, A. Ortuno, O. Benavente-Garcia, A. Baidez, J. Frias, D. Marcos, J. Del Río, Modulation of the Biosynthesis of Some Phenolic Compounds in Olea e uropaea L. Fruits: Their Influence on Olive Oil Quality, J. Agric. Food. Chem. 49(1), 355-358 (2001).
D. Tura, C. Gigliotti, S. Pedò, O. Failla, D. Bassi, A. Serraiocco, Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils ( Olea Europea L.) and correlations with oxidative stability, Sci. Hortic. 112(1), 108-119 (2007).
A. Allalout, D. Krichène, K. Methenni, A. Taamalli, I. Oueslati, D. Daoud, M. Zarrouk, Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia, Sci. Hortic. 120(1), 77-83 (2009).
J. Lozano-Sanchez, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez, Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics, Trends Food Sci. Tech. 21(4), 201-211 (2010).
M. Patumi, R. d'Andria, V. Marsilio, G. Fontanazza, G. Morelli, B. Lanza, Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes, Food Chem. 77(1), 27-34 (2002).
A. Lazzez, E. Perri, M.A. Caravita, M. Khlif, M. Cossentini, Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the Chemlali variety, J. Agric. Food. Chem. 56(3), 982-988 (2008).
A. Mahhou, Z. Taiebi, A. Hadiddou, A. Oukabli, and A. Mamouni, Performance et qualité de production des variétés d'olivier Arbéquine, Koroneiki et Picholine marocaine conduites en irrigué dans la région de Settat (Maroc), Olivae 116, 44-59 (2011).
A. Ait-Hmida, Rentabilité de l'olivier en modes de production intensif et super-intensif dans le Haouz au Maroc, New Medit 9(1), 31-34 (2010).
European Union Commission Regulation, On the characteristics of olive and olive pomace oils and their analytical methods, EEC/2568/91, Offic. J. Eur. Commun. L248, 1-112 (1991).
M.I. Minguez-Mosquera, L. Rejano-Navarro, B. Gandul-Rojas, A.H. Sanchez Gomez, J. Garrido- Fernandez, Color-pigment correlation in virgin olive oil, J. Am. Oil Chem. Soc. 68(5), 332-336 (1991).
D. Ollivier, E. Boubault, C. Pinatel, S. Souillol, M. Guérère, J. Artaud. Analyse de la fraction phénolique des huiles d'olive vierges, J. in Annales des falsifications de l'expertise chimique et toxicologique (2004).
A. Bakhouche, J. Lozano-Sánchez, R. Beltrán- Debón, J. Joven, A. Segura-Carretero, A. Fernández-Gutiérrez, Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia, Food Res. Int. 50(1), 401- 408 (2013).
R. Mateos, J.L. Espartero, M. Trujillo, J. Rios, M. León-Camacho, F. Alcudia, A. Cert, Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection, J. Agric. Food. Chem. 49(5), 2185-2192 (2001).
AOCS, Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC, Offic. Method (Ce 8-89) (1989).
COI/T. 15/NC no 3/Rév. 7, Norme commerciale applicable aux huiles d'olive et aux huiles de grignons d'olive, International Olive Oil Council (2013).
M. Salvador, F. Aranda, S. Gómez-Alonso, G. Fregapane, Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability, Food Chem. 74(3), 267-274 (2001).
European Union Commission Regulation, Characteristics of olive and olive-pomace oils and on their analytical methods. Modify at Regulation EEC/1989/03, Offic. J. Eur. Commun. L295(13), 57-77 (2003).
M.P. Aguilera, G. Beltrán, D. Ortega, A. Fernández, A. Jiménez, M. Uceda, Characterisation of virgin olive oil of Italian olive cultivars: Frantoio'andLeccino', grown in Andalusia, Food Chem. 89(3), 387-391 (2005).
J. Hermoso, A. Ninot, A. Romero, J. Tous, Mediterranean clonal selections evaluated for modern hedgerow olive oil production in Spain, Calif. Agr. 65(1), 34-40 (2011).
R. Aparicio, G. Luna, Characterisation of monovarietal virgin olive oils, Eur. J. Lipid Sci. Technol 104, 614-627 (2002).
J.R. Morelló, M. J. Motilva, M. J. Tovar, M. P. Romero, Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction, Food Chem. 85(3), 357-364 (2004).
E. Psomiadou, M. Tsimidou, Pigments in Greek virgin olive oils: occurrence and levels, J. Sci. Food Agric. 81(7), 640-647 (2001).
M. Baldioli, M. Servili, G. Perretti, G. Montedoro, Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil, Journal of the American Oil Chemists' Society 73(11), 1589-1593 (1996).
E. Psomiadou, M. Tsimidou, D. Boskou, α-Tocopherol content of Greek virgin olive oils, J. Agric. Food. Chem. 48(5), 1770-1775 (2000).
M. Deiana, A. Rosa, C.F. Cao, F.M. Pirisi, G. Bandino, M.A. Dessi, Novel approach to study oxidative stability of extra virgin olive oils: importance of α-tocopherol concentration, J. Agric. Food. Chem. 50(15), 4342-4346 (2002).
R. Aparicio, L. Roda, M.A. Albi, F. Gutiérrez, Effect of various compounds on virgin olive oil stability measured by Rancimat, J. Agric. Food. Chem. 47(10), 4150-4155 (1999).
J. Velasco, C. Dobarganes, Oxidative stability of virgin olive oil, Eur. J. Lipid Sci. Technol. 104(9-10), 661-676 (2002).
F.M. Haddada, D. Krichène, H. Manai, I. Oueslati, D. Daoud, M. Zarrouk, Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia, Eur. J. Lipid Sci. Technol. 110(10), 905-913 (2008).
N. Mulinacci, C. Giaccherini, M. Innocenti, A. Romani, F.F. Vincieri, F. Marotta, A. Mattei, Analysis of extra virgin olive oils from stoned olives, J. Sci. Food Agric. 85(4), 662-670 (2005).
