Boukachabine, Nafissa Faculté des Sciences Semlalia - Laboratoire Sciences des Aliments, Maroc , Boukachabine, Nafissa National Institute of Agronomic Research - Agro-alimentary and Quality Laboratory, Morocco , Ajana, Hamid Faculté des Sciences Semlalia - Laboratoire Sciences des Aliments, Maroc , EI Antari, Abderraouf National Institute of Agronomic Research - Agro-alimentary and Quality Laboratory, Morocco

A STUDY OF FATTY ACIDS AND TRIGLYCERIDES OIL COMPOSITION AND QUALITY PARAMETERS OF FIVE AUTOCHTHON OLIVE VARIETIES IN MOROCCO

34492

Bouchouk Laghlid, Bouchouk Rguigue, Bakhhoukh Beldi, Bouchouika and Berr MesIal are some of the olive autochthon varieties in the North of Morocco. These varietie have morphological characteristics distinguishing them from the dominating local cultiva Picholine marocaine . However, the evaluation of some oil quality and purity parameter isn t yet made. This paper has the objective to compare the performances of these varietie considering olive maturity. The results show that these varieties have a low rate of tota phenols. Nonetheless, the bitterness of the produced oils is very high. The olive oil from studied autochthons varieties is characterized by high saturated fatty acids. Similarly, the evolution during the maturity of total fatty acids proportions permits to distinguish the cultivar Picholine marocaine from other autochthon varieties. In Picholine cultivair triglycerids composition shows a dominance of triolein. Some other triglycerides are given a potential markers of varietal identification.

45

olive oil , autochthons varieties , quality , fatty acids composition , triglycerides , Morocco

Lebanese Science Journal

65