Author/Authors :
mourhat, z. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco , hirri, a. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco , maaouni, m. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco , benlamaalam, s. university sultan moulay slimane - faculty of science and technology - laboratory of organic and analytical chemistry, Benimellal, Morocco , chigr, m. university sultan moulay slimane - faculty of science and technology - laboratory of organic and analytical chemistry, Benimellal, Morocco , echajia, m. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco , rabi, s. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco , mbarki, m. university sultan moulay slimane - faculty of science and technology - transdisciplinary team of analytical sciences for sustainable development, Benimellal, Morocco
Abstract :
The aim of this study was to characterize the olive oils from three olive varieties most cultivated in Morocco. 36 samples of olive oils representative of three cultivars (Menara, Hawziya and Picholine) were collected and stored at 4°C. A chemical characterization of these samples was carried out by determining free acidity, peroxide value and spectrophotometric index. The same samples were also analyzed by using gas chromatography. Chemometric discrimination was performed by using partial least square discriminant analysis (PLS-DA) carried out on the means of the fatty acid compositions in the samples of virgin olive oil (VOO) and fully correct classification of the three Moroccan cultivars was then obtained.
Keywords :
Olive oil , Varieties , Acid value , Gas chromatography , PCA and PLS , DA
