| Date entered: | 20120220 |
| Last modified: | 20120220 |
| Team: | inraseb |
| ARN: | MA2012100003 |
| Record status: | C |
| Bibl. level: | AS |
| Type of publication: | J |
| English title: | A Study Of Fatty Acids And Triglycerides Oil Composition And Quality Parameters Of Five Autochthon Olive Varieties In Morocco |
| French title: | ÉTUDE DE la comoposition des huiles d'olives en acides gras et en triglycerides et paramètres de qualités des variétés autochtones d'olives marocains |
| Languages: | (En) |
| Authors: | Boukachabine, N. (Université Kadi Ayyad de Marrakech (MA) Faculté des Sciences Semlalia)
Ajana, H. (Université Kadi Ayyad de Marrakech (MA) Faculté des Sciences Semlalia)
elantari, A. (INRA, Marrakech (Ma) centre Régional de la Recherche Agronomique de Marrakech), E-mail:a_elantari@yahoo.fr
|
| Collation: | pp. 45-65 |
| Summary: | Résumés (En) |
| Notes: | 3 fig.,7 tabl., 30 rèf. |
| On-line availability -A: | http://webagris.inra.ma/doc/elantari09111.pdf |
| Serial title: | Lebanese Science Journal |
| Date od publ.-S: | 2011 |
| Collation-S: | v. 12(2) |
| Languages-S: | (En) |
| Availability-S: | INRA/DIC BP 6512 Rabat Instituts Morocco - |
| Prim.subj.categ.: | Q04-Food composition
|
| Descriptors - En: | OLEA EUROPAEA; VARIETIES; QUALITY; OLIVE OIL; CHEMICAL COMPOSITION; FATTY ACIDS; TRIGLYCERIDES; MOROCCO; |
| Descriptors - Fr: | OLEA EUROPAEA; VARIETE; QUALITE; HUILE D'OLIVE; COMPOSITION CHIMIQUE; ACIDE GRAS; TRIGLYCERIDE; MAROC; |
| Descriptors - Sp: | OLEA EUROPAEA; VARIEDADES; CALIDAD; ACEITE DE OLIVA; COMPOSICION QUIMICA; ACIDOS GRASOS; TRIGLICERIDOS; MARRUECOS; |
| Abstract: | Bouchouk Laghlid, Bouchouk Rguigue, Bakhboukh Beldi, Bouchouika and Berri Meslal are some of the olive autochthon varieties in the North of Morocco. These varieties have morphological characteristics distinguishing them from the dominating local cultivar "Picholine marocaine". However, the evaluation of some oil quality and purity parameters isn't yet made. This paper has the objective to compare the performances of these varieties considering olive maturity. The results show that these varieties have a low rate of total 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 cultivar, triglycerides composition shows a dominance of triolein. Some other triglycerides are given as potential markers of varietal identification. |
| MFN: | 001656 |