Formulation d'une huile d'olive de bonne qualité

Abstract

To improve the quality of olive oil from the "Arbequine" variety commonly planted in Moroccan orchards, we produced in this work various blends of this variety by two other oils known for their superior quality in term of stability, organoleptic criteria and content in natural antioxidants the "Picholine marocaine" variety and "Picual" from Spain. The harvest of three olive varieties was conducted in December 2012 after verification of the optimal period by calculating the index of maturity that is almost close to the three varieties (2.9 to 3.3). After extraction in a modern two-stages crushing unit, the physico-chemical and organoleptic analysis according to the criteria listed in the International Olive Oil Council (IOOC), three varieties of oil were produced and were used to classify the three varieties in category Extra Virgin. Following analyzes of the content of the three oil varieties were achieved: fatty acids composition and natural antioxidants contents, such as orthodiphenols and tocopherols. The verification of the oxidative stability was achieved by the Rancimat test. Different blends were made and were subject to the same studies cited above. The analysis results showed that the most successful formulation is that with 40% "Arbequina", 30% "Picholine marocaine" and 30% 'Picual' with the highest oxidative stability (23.1 h) due to its low content in polyunsaturated fatty acids and enhanced content in gamma tocopherol (2.3 mg/100 g oil) and orthodiphenols (3.3 mg/100 g oil). © 2014 M. Haddam et al., Published by EDP Sciences.