Work

Resolution update for superseded DOI

Year: 2025

Type: article

Abstract: Understanding the quality of Moroccan Picholine olives is essential for both consumers and producers. This study investigates their physicochemical and nutritional properties, comparing them to neighbouring varieties: Tunisian Chemlali and Algerian Chemlal. Our analysis reveals that Moroccan Picholine olives have a significantly higher oleic acid content (68.47%), associated with cardiovascular health benefits, compared to lower levels in the other varieties. Additionally, they demonstrate superior oleuropein levels (167.81 mg/kg), a phenolic compound linked to antioxidant properties, while showing potential for increased hydroxytyrosol content. Quality assessments indicate moderate moisture content (53.66%) and acidity (0.29%), alongside a competitive oil yield (42.32%) and low peroxide value (4.37 meq/kg), suggesting good oil freshness. These findings highlight the nutritional advantages of Moroccan Picholine olives and propose strategies for enhancing cultivation and processing methods to elevate their quality and market position.

Source: Natural Built Social Environment Health

DOI: 10.63095/nbseh.25.nbseh-2025-001

Authors: Oumaima Mrabet, Bouchaib Bahlaouan, Said El Antri, Nadia Boutaleb

Institutions: University of Hassan II Casablanca, Institut Supérieur des Professions Infirmières et Techniques de Santé de Casablanca

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: diamond

OpenAlex ID: W4407241007

FWCI:

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Related to: 10