| Autor: |
Yamani, M. El ., Sakar, E.H., Rharrabti, Y., Mansouri, F., Serghini-Caid, H., Elamrani, A. |
| Předmět: |
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| Zdroj: |
Rivista Italiana delle Sostanze Grasse; gen-mar2019, Vol. 96 Issue 1, p17-24, 8p |
| Abstrakt: |
This work was carried out on monovarietal virgin olive oils from Moroccan Picholine cultivar produced in northern Morocco to assess their oxidation stability as affected by chlorophyll and carotenoid contents and total phenols under different extraction systems, production sites and crop seasons. Results showed that the assessed traits were greatly influenced by the extraction system as compared to the production site and crop season. Two-phase decanter centrifugation allowed the production of virgin olive oil with higher values of carotenoids, total phenols and oxidative stability. Chlorophylls were more abundant in those from a super-pressure system. The effect of the production site on the studied oils was also observed, although in a lesser degree. The highest levels of pigments were scored in Bouchfaa, while total phenols content was greater in Bni Frassen. About the crop season, 2014 exhibited the highest values of chlorophylls and better oxidative stability, while higher contents of total phenols and carotenoids were recorded for 2015. Lastly, a stepwise regression was applied to explain the relationships between oxidative stability and the rest of the traits. The contribution of carotenoids with total phenols content to the variability of oxidative stability was around 51%. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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