The Effect of Storage Time on the Quality of Olive Oil Produced by Cooperatives for Olive Growers in the North of Morocco

Authors

  • I. Ibrahim Hassan Abdalla University of Abdelmalik Essaadi Tanger Morocoo
  • M. Khaddor
  • A. Boussab
  • D. El Garrouj
  • M. Ayadi
  • T. Hassan Mohammed Bakheet

Keywords:

Olive oil, physicochemical, total phenol, shelf life

Abstract

Olive oil is much appreciated for its nutritional value which is strongly related to the quality and olive oil shelf life is affected by storage time. The effect of storage time was studied for olive oil produced by cooperatives for olive growers in the north of Morocco, to evaluate the quality and mark improvement in quality parameters of olive oils produced in this region stored at room temperatures in dark and monitored for 12 months. The samples which were studied collected from the North of Morocco are specific to the region of Ouazzane in Loukkos area were examined for physical and chemical properties (free fatty acid (% oleic acid), peroxide values (meq O2 /kg), saponification number (mg KOH/g), iodine value (g /100 g), specific absorbance values (k232, k270), refractive index, pH) and total phenol content. This work reports changes in the major quality parameters of olive oils samples stored at room temperature in dark and monitored every three months for one year and all olive oil samples compared with International Olive Oil Council (IOOC), were not exceed the limits and exhibited remarkable physicochemical properties and could be useful as edible oils and industrial applications after one year.

 

Author Biography

I. Ibrahim Hassan Abdalla, University of Abdelmalik Essaadi Tanger Morocoo

Laboratory of physical chemistery of material , natural substance and environment, faculty of Science and Tecnology.

pH.D student.

References

N. Liphschitz in M. Heltzer and D. Eitam, eds, “Olive Oil in Antiquity". University of Haifa, pp. 139–145, 1994.

Ouazzani, N., Idrissi, A., El Ghazi, N., Lumaret, L., Varietal structure of Morrocan olive germplasm: evidence from gentic markers and morphological characteristics. Acta Hort., 586: 233–236, 2002.

G. Montedoro, M. Servili, The parameters of quality of olive oil and the agronomic and technological factors that affect them, Riv. It. Sost Gr. 69: 563–573, 1992.

V. Vacca, A. Caro, M. Poiana, Effect of storage period and exposure conditions on the quality of bosana extra-virgin olive oil, J. Food Qual. 29: 139–150, 2006.

F. Caponio, M.T. Bilancia, A. Pasqualone, E. Sikorska, T. Gomes, Influence of the exposure to light on extra virgin olive oil quality during storage, Eur. Food Res. Technol. 221: 92–98, 2005.

M.D. Salvador, F. Aranda, G. Fregapane, Contribution of chemical components of Cornicabra virgin oils to oxidative stability, J. Am. Oil Chem. Soc. 76: 428–432, 1999.

F. Caponio, M.T. Bilancia, A. Pasqualone, E. Sikorska, T. Gomes, Influence of the exposure to light on extra virgin olive oil quality during storage, Eur. Food Res. Technol. 221: 92–98, 2005.

C.M. Kalua, M.S. Allen, D.R. Bedgood, A.G. Bishop, P.D. Prenzler, K. Robards, Olive oil volatile compounds, flavor development and quality: A critical review, Food Chem. 100: 273–286, 2007.

J. Velasco, C. Dobarganes, Oxidative stability of virgin olive oil, Eur. J. Lipid Sci. Technol. 104: 661–676, 2002.

F. Gutiérrez, J.L. Fernández, Determinant parameters and components in the storage of virgin olive oil, prediction of storage time beyond which the oil is no longer of “extra†quality, J. Agric. Food Chem. 50: 571–577, 2002.

International Olive Oil Council. 2007. http:/.internationaloliveoil.org (accessed April 10, 2009).

AOAC, Official methods of analysis, 17th ed, Association of Analytical Chemists, Washington, DC 2000.

R. Lecoq, "Manual d´analyses alimentaires et d´expertises usuelles", doin ed, paris 1965.

0llivier D., Boubault E., Pinatel C., Souillol S., Guérére M., Artaud J. Analyse de la fraction phénolique des huiles d’olive vierges. J. Annales des falsifications, de l’expertise chimique et toxicologique .965: 169 –196, 2004.

Steel RGD, Torric JH, “The principles and procedures of statistics". Mc Graw Hill, pp. 67-70. New York, 1980.

Dosunmu, M.I., & Ochu, C. Physicochemical properties and fatty acid composition of lipids extracted from some Nigerian fruits and seeds. Global Journal of Pure and Applied Sciences, 1: 45 – 50, 1995.

I. Ibrahim Hassan Abdalla, M. Khaddor, A. Boussab, D. EL Garrouj, "Etude comparative des huiles d olives de la région du nord (Maroc), paramètres influençant la qualite", Troisieme colloque international de biotechnologie microbienne, du 15 au 17 Mars 2012- Tanger –Maroc.

I. Ibrahim Hassan Abdalla, A. Boussab, D. EL Garrouj, M. Khaddor, Ayadi M.: "The effect of storage time on the quality of dominating local Moroccan olive oil cultivar". The second international symposium on Analytical Chemistry for a Sustainable Development (ACSD - 2013), the 4th Federation of African Societies of Chemistry (FASC) Congress, du 7 au 9 May 2013- Marrakech –Morocco.

Downloads

Published

2014-04-12

How to Cite

Abdalla, I. I. H., Khaddor, M., Boussab, A., El Garrouj, D., Ayadi, M., & Bakheet, T. H. M. (2014). The Effect of Storage Time on the Quality of Olive Oil Produced by Cooperatives for Olive Growers in the North of Morocco. Asian Journal of Agriculture and Food Sciences, 2(2). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/1080

Issue

Section

Articles

Most read articles by the same author(s)