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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 

Figure 1:

Fatty acid profile of olive oil samples.

Figure 2:

Sterol composition of olive oil.

Pakistan Journal of Agricultural Research

December

Vol. 34, Iss. 4, Pages 672-912

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