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
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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