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Table 1

Mean values of analytical characteristics for fresh samples of “Moroccan Picholine” olive oil collected from an industrial mill unit (super-pressure system) located in Taza province (northern Morocco) during 2017 extraction period, and extraction yields of carotenoids and phenols from carrots and olive mill wastewater, respectively.

Fresh olive oil characteristics
Free fatty acid (% OA) 1.003 ± 0.064
Peroxide value (meq O2/kg) 5.643 ± 0.168
K232 1.620 ± 0.003
K270 0.156 ± 0.002
Carotenoids (mg/kg) 1.395 ± 0.017
Chlorophylls (mg/kg) 3.091 ± 0.052
Total phenols (mg/kg caffeic) 410.984 ± 2.095
Extraction yield
Carotenoids from carrot (mg/100 g FM) 16 ± 0.66
Phenols from olive mill wastewaters (g/L caffeic) 1.26 ± 0.01

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