Lipid Components Of Olive Oil From Tadla Azilal Area Of Morocco: Characterization and authenticity

Abstract

This work was carried out on the characterization of virgin olive oils from the Moroccan picholine, the main variety cultivated in this country. The picholine samples were obtained from five different locations in Tadla Azilal area (Moroccan centre): Ksiba (KS), Bradia (BR), Beni Mellal (BM), Souk Sebt (SS) and Fkih Bensalah (FBS). They were analyzed for their composition in fatty-acids, triglycerides and sterols during the crop years 2010/1011.

The sterols profile of Tadla azilal virgin olive oils produced by Moroccan picholine cultivar was established by gas chromatography using a flame ionization detector. More than ten compounds were identified and characterized. As expected for virgin olive oil, the main sterols found in all olive oil zones were ?-sitosterol, ?5-avenasterol, campesterol and stigmasterol. Cholesterol, campestanol, ?7-stigmastenol and ?7-avenasterol were also found in all samples, but in lower amounts. Most of these compounds are significantly affected by the geographical origin.

For the fatty acids composition, many of them were detected in the virgin olive oils of the studied zones. Indeed, the five olive oils analyzed have shown a fatty acid composition close to the EEC established limits (EEC, 2003). However, the Variations in linoleic acid contents were observed in olive oil samples of other varieties.

Keywords: Tadla azilal area, Virgin Olive Oil, Moroccan Picholine, Sterols, fatty acids.