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American Journal of Innovative Research & Applied Sciences
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  | ARTICLES | Am. J. innov. res. appl. sci. Volume 6,  Issue 5, Pages 235-242 (May 2018)
Research Article
 
American Journal of innovative
Research & Applied Sciences 
ISSN  2429-5396 (Online)
OCLC Number: 920041286
|
| MAY VOLUME 6 | N° 5  | 2018 |
Authors Contact

*Correspondant author and authors Copyright © 2018:

| Assia Rabeh 1 | Nadia Maata 2 | and | Ahmed Adlouni 1 |. 

Affiliation.

1. Unit of metabolic and Immune pathology, Biology and Health Laboratory URAC 34 | Faculty of Sciences Ben Msik | Hassan II University of Casablanca, B.P 7955, Sidi Othman | Casablanca 20100 | Morocco |
2. Laboratory of Analysis and Chemical Research of Casablanca, Morocco LOARC 25, Rue Rahal Nichakra -Ex Tours | Casablanca 20100 | Morocco |


This article is made freely available as part of this journal's Open Access: ID | Nurşen-ManuscriptRef.1-ajira080518 | 
ABSTRACT

Background: The global olive oil consumption is increasing in recent years. Studies on olive oil, considering its nutritional and medical properties, have an important place in the scientific research. Objective: This study aims to evaluate the quality of Moroccan extra virgin olive oil, by analyzing its ethyl ester content as a new marker of olive oil quality, in comparison to the usual physico-chemical and sensory assessment markers employed in the industry. This marker becomes relevant knowing the health benefits of high quality olive oil; in nutritional prevention of cardiovascular diseases and cancer. Methods: This study has been performed on 23 samples of extra virgin olive oil collected, from the 2014 Agricultural Campaign held in different regions of Morocco. A physico-chemical analysis of acidity and peroxide value was conducted by spectrophotometry and titration. Then the ethyl esters analysis was done by gas chromatography after purification on chromatographic column according, to the IOC (International Olive Council) Standard 2012 (Standard COI/T.5/NC No. 3/REV.7 (2012). Results: The results obtained have shown that, the 23 samples meet the standards of extra virgin olive oil quality based on acidity, peroxide index and the specific UV extinction. However the results of the ethyl esters analysis have shown non-compliance in 7 samples representing 30% of all the 23 samples. The ethyl esters results correlation study with those of the sensory analysis has demonstrated that; the non-compliant samples have negative attributes due to certain fermentation. Conclusion: We concluded that the ethyl esters analysis has brought a considerable added value in the assessment of olive oil quality. This also shown that ethyl ester content is a powerful marker of the extra virgin olive oil quality.
Keywords: extra virgin olive oil, International Olive Council, campaign, analysis, ethyl esters analysis.
IMPORTANCE OF THE ETHYL ESTERS ANALYSIS IN IMPROVEMENT OF THE MOROCCAN EXTRA VIRGIN OLIVE OIL QUALITY EVALUATION

| Assia Rabeh 1 | Nadia Maata 2 | and | Ahmed Adlouni 1 |
.  A
m. J. innov. res. appl. sci. 2018; 6(5):234-242.

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Abstract and Author Contact |  | XML FILE  |   | HTML FILE |  | Received | 10 May 2018 |  | Accepted | 31 May 2018 |  | Published | 31 May 2018 |