Alwana oil: The traditional Amazigh olive oil of the Pre Rif (Northern Morocco)
| Autor: | Said Gharby, Z. Charrouf, Hicham Harhar, Dominique Guillaume |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Cultural Studies chemistry.chemical_classification 030109 nutrition & dietetics Agroforestry Polycyclic aromatic hydrocarbon 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences Ingredient 0404 agricultural biotechnology Geography chemistry Edible oil Special care Food Science Olive oil |
| Zdroj: | International Journal of Gastronomy and Food Science. 13:90-94 |
| ISSN: | 1878-450X |
| Popis: | Purpose of the research Alwana oil is a unconventional type of olive oil that has been prepared for centuries from roasted olives by women of Berber origin in the central Rif mountain. This study is aimed at documenting the information about alwana oil, an emerging ingredient of moroccan cuisine. Results Alwana oil has a good nutritional value and an interesting profile that should allow it to easily find its place in gourmet stores. Conclusions Alwana oil is a new type of oil that merits to find its place in the edible oil vast field. However, a special care must be taken to minimize polycyclic aromatic hydrocarbon formation during olive heating. Satisfactory polycyclic aromatic hydrocarbon levels will allow its export. |
| Databáze: | OpenAIRE |
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