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Influence of the Date of Harvest on the Olive Oil Quality with Focus on Effect of Olive Ripening on Oxidative Stability

Influence of the Date of Harvest on the Olive Oil Quality with Focus on Effect of Olive Ripening on Oxidative Stability

Miloudi Hilali1*, Hanae El Monfalouti1, Larbi El Hammari2, Farid Amar3, Zakaria Mennane4, Malika Haddam5, Nadia Maata6 and Badr Eddine Kartah1

1Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, BP 1014 Agdal-Rabat, Morocco; 2Laboratory of Applied Chemistry of Materials, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, BP 1014 Agdal-Rabat, Morocco; 3Laboratory of sciences and society cases, Faculty of arts and humanities, University Mohammed-V, Rabat, Morocco; 4Department of bacteriology, National Institute of Hygiene, Av. Ibn Battouta, BP 769 Agdal-Rabat, Morocco; 5Lesieur Cristal, 1, street Caporal Corbi, Roches Noires, 20300 Casablanca, Morocco; 6Official Laboratory of Chemical Analysis and Research 25, street Nichakra Rahal, Casablanca, Morocco.

 
*Correspondence | Miloudi Hilali, Laboratory of Plant Chemistry and Organic and Bioorganic Synthesis, Faculty of Science, University Mohammed-V, Av. Ibn Battouta, BP 1014 Agdal-Rabat, Morocco; Email: hilali400@yahoo.com 

ABSTRACT

The olive Harvest time of northern Morocco where veterinary technology and control are absent depends, on local agricultural culture and community experiences local, therefore harvesting periods are related to the degree of maturity of the olives from the point of view of the village women, thus determines maturity for them, is not a scientific criterion, but a specific period of time or a particular season. The aim of present study was to determine the optimal olive harvest time, this study was carried out in the circle of Massmouda region in the city of Ouezzane northern Morocco. It was made in order to evaluate the influence of ripening on the olive oil chemical composition. To carry out this work an olive tree of the Moroccan Picholine variety selected, the olives were harvested at different stages of maturity from the same tree in October, November and December 2020, the extraction was made by mechanical cold pressing. After extracting the olive oil, the physico-chemical analysis such as acidity, humidity, fatty acids and sterols was assayed. The results obtained the sample which extracted in the month of december contains a higher percentage of β-sitosterol (95.2%) and higher percentage of oleic acid C18:1 (75.4%). Time of the maturation is a factor that can significantly influence the quality of olive oil. Oleic acid, criterion of nutrition and quality of olive oil. Also, the amount of stearic acid increases with the ripening of the olive fruit. The sterol result shows that the percentage of stigmasterol and β-sitosterol (95.2%) increased with the ripening of the olives. The influence of ripening parameter is significant on the main quality criteria of olive oil such as acidity, fatty acid and sterols.

 

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Pakistan Journal of Zoology

October

Vol. 53, Iss. 5, Pages 1603-2000

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