Rheological behaviour, fatty acid composition and pigment content of Moroccan Picholine virgin olive oil during three harvest periods Rheological behaviour, fatty acid composition and ...
Article Sidebar
Main Article Content
Abstract
The physicochemical, rheological, and fatty acid composition of six virgin olive oils extracted from the Picholine variety in the Beni Mellal-Khénifra region (Morocco) were studied and compared over three harvest years: 2018-2019, 2019-2020, and 2020-2021. These results show that all samples are rich in oleic acid, with the lowest amount observed for samples harvested in 2018-2019, followed by samples from 2019-2020 and finally those from the 2020-2021 harvest. It was also shown that all virgin olive oil samples exhibited Newtonian behaviors at shear rates between 60 and 120 s-1 and that the average dynamic viscosity of the 2018-2019 samples was 0.045 ± 1.14.10-4 Pa.s, below that observed for the 2019-2020 period (0.063 ± 4.92.10-4 Pa.s). The latter was in turn lower than the viscosity recorded for the 2020-2021 harvest (0.071 ± 1.90.10-4 Pa.s). Analysis of fatty acid composition shows that olive oils with a high oleic acid content have a higher viscosity than those with a low content. Finally, multivariate statistical analyses (Principal Component Analysis and Hierarchical Cluster Analysis) showed good classification between samples according to their physicochemical properties and year of harvest. The olive oils produced in 2018 were significantly different from those harvested in 2020, probably due to their viscosities and fatty acid profiles.
Article Details
References
Bajoub A., Hurtado-Fernández E., Ajal E.A., Fernández-Gutiérrez A., Carrasco-Pancorbo A., Ouazzani N. Quality and chemical profiles of monovarietal north Moroccan olive oils from “picholine Marocaine” cultivar: Registration database development and geographical discrimination. Food Chemistry, 2015, 179(7): 127-136. https://doi.org/10.1016/j.foodchem.2015.01.101
Benito M., Oria R., Sánchez-Gimeno A.C. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain). Food Science and Technology International, 2010, 16(6): 523-530. https://doi.org/10.1177/1082013210367542
Blayo A., Gandini A., Le Nest J.F. Chemical and rheological characterizations of some vegetable oils derivatives commonly used in printing inks. Industrial Crops and Products, 2001, 14(2): 155-167. https://doi.org/10.1016/S0926-6690(01)00079-6
Borello E., Domenici V. Determination of pigments in virgin and extra-virgin olive oils: A comparison between two near UV-vis spectroscopic techniques. Foods, 2019, 8(1): 4-8. https://doi.org/10.3390/foods8010018
Borges T.H., Pereira J.A., Cabrera-Vique C., Lara L., Oliveira A.F., Seiquer I. Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile. Food Chemistry, 2017, 215(1): 454-462. https://doi.org/10.1016/j.foodchem.2016.07.162
Bouaziz M., Chamkha M., Sayadi S. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia. Journal of Agricultural and Food Chemistry, 2004, 52(17): 5476-5481. https://doi.org/10.1021/jf0497004
Bouymajane A., El Majdoub Y.O., Cacciola F., Russo M., Salafia F., Trozzi A., Filali F. R., Dugo P., Mondello, L. Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar. Molecules, 2020, 25(22): https://doi.org/10.3390/MOLECULES25225428
Cayuela J.A., Yousfi K., Carmen Martínez M., García J.M. Rapid Determination of Olive Oil Chlorophylls and Carotenoids by Using Visible Spectroscopy. JAOCS, Journal of the American Oil Chemists’ Society, 2014, 91(10): 1677-1684. https://doi.org/10.1007/s11746-014-2515-1
Chouaibi M., Mahfoudhi N., Rezig L., Donsi F., Ferrari G., Hamdi S. A comparative study on physicochemical, rheological and surface tension properties of tunisian jujube (Zizyphus lotus L.) seed and vegetable oils. International Journal of Food Engineering, 2012, 8(2): https://doi.org/10.1515/1556-3758.2759
Conseil Oléicole International (COI), Coi/T.15/Nc :Norme Commerciale Applicable Aux Huiles D’Olive Et Aux Huiles De Grignons D’Olive, 2019, pp. 1–17. Available at: http://www.internationaloliveoil.org/
Conseil Oléicole International (COI), production, 2022. Available at: https://www.internationaloliveoil.org/
Delfan-Hosseini S., Nayebzadeh K., Mirmoghtadaie L., Kavosi M., Hosseini S.M. Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil. Food Chemistry, 2017, 222(5): 61-66. https://doi.org/10.1016/j.foodchem.2016.11.150
Domenici V., Ancora D., Cifelli M., Serani A., Veracini C.A., Zandomeneghi M. Extraction of pigment information from near-UV vis absorption spectra of extra virgin olive oils. Journal of Agricultural and Food Chemistry, 2014, 62(38): 9317-9325. https://doi.org/10.1021/jf503818k
Fuentes E., Báez M.E., Bravo M., Cid C., Labra F. Determination of Total Phenolic Content in Olive Oil Samples by UV-visible Spectrometry and Multivariate Calibration. Food Analytical Methods, 2012, 5(6): 1311-1319. https://doi.org/10.1007/s12161-012-9379-5
Gandul-Rojas B., Roca M., Gallardo-Guerrero L. Chlorophylls and Carotenoids in Food Products from Olive Tree. In: Products from Olive Tree. 2016, pp. 67-98, Print ISBN: 978-953-51-2724-6, eBook ISBN: 978-953-51-4164-8. Available at: https://doi.org/10.5772/64688
Gómez-Alonso S., Fregapane G., Desamparados Salvador M., Gordon M.H. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of Agricultural and Food Chemistry, 2003, 51(3): 667-672. https://doi.org/10.1021/jf025932w
Grazia A., Ciaccheri L., Azelio A., Cimato A. Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil. In: Olive Oil - Constituents, Quality, Health Properties and Bioconversions, 2012, pp. 47-62, Print ISBN: 978-953-307-921-9, eBook ISBN: 978-953-51-4368-0. https://doi.org/10.5772/30275
Historique Météo, Historique Météo du Maroc, 2009. Available at: https://www.historique-meteo.net/afrique/maroc/
International Olive Oil Council - Consumption, Huiles D ’Olive - Olive Oils, In International Olive Oil Council (Issue June), 2018. Available at: http://www.internationaloliveoil.org
International Olive Oil Council – Production, Huiles D ’ Olive - Olive Oils, In International Olive Oil Council (Issue June), 2018. Available at: http://www.internationaloliveoil.org
International Olive Council (IOC), Trade standard applying to olive oils and olive pomace oils, 2019. Available at: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/standards-and-methods.pdf
Kim J., Kim D.N., Lee S.H., Yoo S.H., Lee S. Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chemistry, 2010, 118(2): 398-402. https://doi.org/10.1016/j.foodchem.2009.05.011
Lazzerini C., Cifelli M., Domenici V. Pigments in extra virgin olive oils produced in different mediterranean countries in 2014: Near UV-vis spectroscopy versus HPLC-DAD. LWT - Food Science and Technology, 2017, 84(10): 586-594. https://doi.org/10.1016/j.lwt.2017.06.025
Lazzerini C., Cifelli M., Lazzerini C., Cifelli M., Domenici V. Pigments ‐ Virgin Olive Pigments in in Extra Extra‐Virgin Olive Oil : Oil : Authenticity Authenticity and and Quality Quality. In: Products from Olive Tree, 2016, pp. 99-114, Print ISBN: 978-953-51-2724-6, eBook ISBN: 978-953-51-4164-8. https://doi.org/10.5772/64736
Lazzerini C., Domenici V. Pigments in extra-virgin olive oils produced in tuscany (Italy) in different years. Foods, 2017, 6(4): 1-11. https://doi.org/10.3390/foods6040025
Loudiyi W.D., Chmitah M., Loussert R., Mahhou A., Boulouha B. Morphologic and physiologic characters of olive clones from Picholine Marroqui variety. Olivae, 1984, 3(4): 26-31.
Lozano-Castellón J., López-Yerena A., Rinaldi de Alvarenga J.F., Romero del Castillo-Alba J., Vallverdú-Queralt A., Escribano-Ferrer E., Lamuela-Raventós R.M. Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil. Critical Reviews in Food Science and Nutrition, 2020, 60(15): 2532-2548. https://doi.org/10.1080/10408398.2019.1650715
Malomo A.A., Olawoye B., Olaniran A.F., Olaniyi I., Adedayo A., Adeniran H.A., Abiose S.H. Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum. Food Science and Applied Biotechnology, 2021, 4(2): 111-118. https://doi.org/10.30721/fsab2021.v4.i2.136
Miho H., Moral J., Barranco D., Ledesma-Escobar C.A., Priego-Capote F., Díez C.M. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils. Food Chemistry, 2021, 342(4): 128357. https://doi.org/10.1016/j.foodchem.2020.128357
Minguez-Mosquera M.I., Gandul-Rojas B., Garrido-Fernandez J., Gallardo-Guerrero L. Pigments present in virgin olive oil. Journal of the American Oil Chemists’ Society, 1990, 67(3): 192-196. https://doi.org/10.1007/BF02539624
Nadif M., Govaert G. Cluster Analysis. Data Analysis, 2010(1): 215-255. https://doi.org/10.1002/9780470611777.ch7
Paciulli M., Difonzo G., Conte P., Flamminii F., Piscopo A., Chiavaro E. Physical and thermal evaluation of olive oils from minor Italian cultivars. Foods, 2021, 10(5) :1004. https://doi.org/10.3390/foods10051004
Pages J. Analyse factorielle de données mixtes. Revue de Statistique Appliquée, 2004, 52(4): 93-111. Availalbe at: http://archive.numdam.org/article/RSA_2004_52_4_93_0.pdf
Palamthodi S., Shimpi S., Tungare K. Polyphenols profiles and antioxidant activities of extracts from Capsicum chinense in vitro plants and callus cultures. Food Science and Applied Biotechnology, 2019, 2(1): 30-37. https://doi.org/10.30721/fsab2019.v2.i1.56
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Copyright Licensing Agency
Institutions based in the EU with a valid photocopying and/or digital license with the Copyright Licensing Agency may copy excerpts from books and journals published by the Academic Publishing House of the UFT Plovdiv under the terms of their license.
Copyright Clearance Center
Institutions based in the US with a valid photocopying and/or digital license with the Copyright Clearance Center may copy excerpts from books and journals published by the Academic Publishing House of the UFT Plovdiv under the terms of their license.
Other Territories: Please contact your local reproduction rights organization.
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102