Stabilisation of Olive Oil of the Arbequina Variety During Storage Time by Enrichment with Extracts of Olive Stones of the Picholine Variety

• DOI: 10.47583/ijpsrr.2021.v68i01.038
• Publication Date: 2021-07-12T05:45:37Z
• Authors: Mohamed Hazzab; Aziz Hasib; Abdelali Boulli; Abdelkarim Khiraoui; Reda Elkacmi; Otmane Boudouch; Mustapha Bouzaid
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Two samples of olive oils of the Arbequina variety were enriched with different extracts of olive stones of Moroccan Picholine variety, the olive stones used are generated in the process table olive preparation and olive oil extraction industry. The enriched oils were analyzed in order to evaluate the influence of the enrichment on of their quality during storage time. The following parameters were determined: acidity, peroxide values, absorption coefficients K270 and K232 for nine months of storage in the dark at room temperature. The prepared extracts of olive stones were characterized in terms of phenolic content and antiradical activity by spectroscopic methods. The results of our study show that the oil of the Arbequina variety is less stable in terms of oxidation compared to the oils of the Moroccan variety Picholine. Enrichment with olive kernel extracts partially reduced acid hydrolysis and increased resistance to oxidation especially in oils enriched with seedless olive kernel extracts. The lowest peroxide value, after nine months, was observed in oil enriched with extracts of seedless olive stone (E1: 13.31 ± 0.25 Meq (O2) / kg, E2: 14.52 ± 0.19 Meq (O2) / kg) compared to the Arbequina oil control sample (E1: 17.68 ± 0.23 Meq (O2) / kg and E2: 20.16 ± 0.17 Meq (O2) / kg) and to Picholine oil (E1: 12.54 ± 0.24 Meq (O2) / kg, and E2: 12.82 ± 017 Meq (O2) / kg). These results are confirmed by measuring the coefficients K232 and K270. The results show that stone extracts can extend the storage times of olive oil and also have excellent antioxidant activity