Quality of olive oils produced in east of Morocco

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 10, Issue 7, 2011, Pages 2439-2450

  Tanouti, K ^a   Elamrani, A ^a   Serghini Caid, H ^a   Tahani, N ^a  

^a FACULTÉ DES SCIENCES   (Morocco)

Author keywords

Harvesting seasons (Hs); Olive oil analysis; Olive oil quality; Virgin olive oil

Indexed keywords

OLEACEAE;

EID: 79960941187     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. L. Abaza, M. Msallem, D. Daoud, M. Zarrouk. 2002. Caractérisation des huiles de sept variétés d'olivier tunisiennes. John Libbey Eurotext, Oléagineux Corps Gras Lipides. 9 (2) 174-9.
2. M.I. Al-maaitah, K.M. Al-absi, A. Al-rawashdeh. 2009. Oil Quality and Quantity of Three Olive Cultivars as Influenced by Harvesting Date in the Middle and Southern Parts of Jordan. International Journal of Agriculture &Biology. 11(3): 266-272.
3. M. Amelio. 2003. Chemical-physical characteristics of olive oils. ONAOO: Organizzazione nazionale Assoggiatori Olio di Oliva. 1-26.
4. D. Boskow. 1996. Changes caused by enzymes and oxidation. In D. Boskow, Olive oil: Chemistry and technology. AOCS Press. Champaign, IL, USA, pp. 96-100.
5. J.M. Botia, N-O Ortu, G-A Benavente, O. Baidez, A.G. Frias, J. Marcos, D. Del Rio. 2001. Modulation of the biosynthesis of some phenolic compounds in Olea europaea L. fruits: their influence on olive oil quality. J. Agric. Food Chem. 49: 355 - 358.
6. R. Boussenadji. 1995. Contribution à la connaissance analytique de l'huile d'olive algérienne. Olivae. 57: 50-53.
7. M. Brenes, A. Garcia, P. Garcia, JJ. Rios, A. Garrido. 1999. Phenolic compounds in Spanish olive oils. J. Agric.Food Chem. 47: 3535-40.
8. C. Capannesi, I. Palchetti, M. Mascini, A. Parenti. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. J. Food Chemistry. 71(4): 553-562.
9. H. Chimi. 2006. Technologie d'extraction de l'huile d'olive et gestion de sa qualité, programme national de transfert de technologie en agriculture - Bulletin mensuel d'information et de liaison du PNTTA. 141: 1-4.
10. COI (Conseil oléicole international). 1994. Norme commercial applicable à l'huile d'olive et à l'huile de grignon d'olive. COI/T.15/NC n°2/corr.1.17.
11. COI. 2001. Norme commerciale applicable à l'huile d'olive et à l'huile de grignions d'olive-COI/T.20/Doc. no.19/Rév.1.
12. M.S. Cosio, D. Ballabio, S. Benedetti, C. Gigliotti. 2007. Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronicnose and electronic tongue. Food Chemistry. 101 (2): 485-491.
13. M.D. Deane John. 2002. Chlorophyll and Olive Oil. J. California Olive Oil News. 5(5).
14. S. Dettori, G. Russo. 1993. Influence du cultivar et du régime hydrique sur le volume de production et la qualité de l'huile d'olive. Olivae. 49: 36-43.
15. A. El Antari, A. Hilal, B. Boulouha, A. El Moudni. 2000. Influence of the variety, environment and cultural techniques on the characteristics of olive fruits and the chemical composition of extra virgin olive oil in Morocco. J. Olivae. 80: 29-36.
16. N. Fakourelis, E.C. Lee, D.B. Minn. 1987. Effects of chlorophyll and b-carotene on the oxidation stability of olive oil. J. of Food Science. 52: 234-235.
17. D. Giuffrida, F. Salvo, A. Salvo, L. La Pera, G. Dugo. 2007. Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. J. Food Chemistry. 101: 833-837.
18. rd International ISHS Symposium on Olive Growing. Acta Horticulturae. 474: 701-704.
19. A. Guadarrama, M.L. Rodríguez-Méndez, C. Sanz, J.L. Ríos, J.A. de Saja. 2001. Electronic nose based on conducting polymers for the quality control of the olive oil aroma: Discrimination of quality, variety of olive and geographic origin. Analytica Chimica Acta. 432(2): 283-292.
20. F. Gutierrez, B. Jimenez, A. Ruiz, M.A. Albi. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved. J Agric. Food Chem. 47: 121-7.
21. ISO 934: 1980. Corps gras d'origines animale et végétale. Détermination de la teneur en eau.
22. R. Jeantet, T. Croguennec, P. Schuck, G. Brulé. 2006. Science des aliments. Edition: TEC&DOC. 1(383): 104.
23. A. Judde. 2004. Prévention de l'oxydation des acides gras dans un produit cosmétique: mécanisme, conséquences, moyens de mesure, quels antioxydants pour quelle application? OCL. 11(6) 414-418.
24. Luís Vaz-Freire, José Manuel J. Gouveia, Ana Maria Costa Freitas. 2008. Analytical characteristics of olive oils produced by two different extraction techniques, in the Portuguese olive variety 'Galega Vulgar' RASAS Y ACEITES. 59(3): 260-266.
25. R.J. Mailer, J. Ayton, D. Conlan. 2002. Comparison and evaluation of the quality of thirty eight commercial Australian and New Zealand olive oils. Advances in Horticultural Science. 16: 259-266.
26. E. Mariotti, M. Mascini. 2001. Determination of extra virgin olive oil acidity by FIA-titration. J. Food Chemistry. 73(2): 235-238.
27. M.I. Minguez-Mosquera, L. Rejano, B. Gandul, A.H. Sanchez, J. Garrido. 1991. Color-pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68: 332-336.
28. D. Ollivier, E. Boubault, C. Pinatel, S. Souillol, M. Guérère, J. Artaud. 2004. Analyse de la fraction phénolique des huiles d'olive vierges. J. Annales des falsifications, de l'expertise chimique et toxicologique. 965: 169-196.
29. I. Oueslati, C. Anniva, D. Daoud, M.Z. Tsimidou, M. Zarrouk. 2009. Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone. J. Food Chemistry. 112(3): 733-741.
30. J.E. Pardo, M.A. Cuesta, A. Alvarruiz. 2007. Evaluation of potential and real quality of virgin olive oil from the designation of origin "Aceite Campo de Montiel" (Ciudad Real, Spain). Food Chemistry. 100(3): 977-984.
31. E. Psomiadou, M. Tsimidou. 2001. Pigments in Greek virgin olive oils: Occurrence and levels. J. of the Science of Food and Agriculture. 81: 640-647.
32. M. Rahmani, A-S. Csallany.1991. Chlorophyll and b-carotene pigments in Moroccan virgin olive oils measured by high-performance liquid chromatography. J. of the American Oil Chemist's Society. 68(9): 672-674.
33. P. Rovellini, N. Cortesi. 2002. Lipid oxidation and antioxidants in virgin olive oils. La Rivista Italiana delle Sostanze Grasse. 76: 389-398.
34. M.D. Salvador, A-F. Arand, S. Gomez-Alonso, G. Fregapane. 2000. Quality characteristics of Cornicabra virgin olive oil. Res. Adv. Oil Chem. 1: 31-39.
35. M.D. Salvador, F. Aranda, G. Fregapane. 2001. Influence of fruit ripening on 'Cornicabra' virgin olive oil quality a study of four successive crop seasons. J. Food Chemistry. 73(1): 45-53.
36. M.M. Torres, D.M. Maestri. 2006. The effects of genotype and extraction methods on chemical composition of virgin olive oils from Traslasierra Valley (Córdoba, Argentina). - Food Chem. 96(4): 507-511.
37. J.E. Van Eys, A. Offner, A. Bach. 2005. Analyse de la qualité des produits de soja utilisés en alimentation animale. Global Animal Nutrition Solutions. 1: 12.
38. A.F. Vinha, F. Ferreres, B.M. Silva, P. Valentão, A. Gonçalves, J.A. Pereira, M.B. Oliveira, R.M. Seabra, P.B. Andrade. 2005. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chem. 89: 561-568.
39. P-M. Vossen. 2007. International olive oil council trade standard for olive oil. Organic Olive Production Manual; Edition: Illustrated Published by ANR Publications. ISBN 1601074409, 9781601074409.p 105: 23-24.
40. J-P. Wolff. 1968. Manuel d'analyse des corps gras. Edit. Azoulay, Paris.