Extraction methods and geographical variability influence on phenolic content, fatty acid composition and physicochemical quality, of Moroccan Picholine olive oils in the Fes-Meknes region | OCL

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Table 2

Physicochemical characterization of olive oils at Fes-Meknes region.

City	Crushing	Olive maturity index	K 270 nm	K 232 nm	Acidity (oleic acid%)	PV (meq active O₂/kg)
Fez	Hydraulic press	3.31 ± 1.10^a	0.23 ± 0.03^a	2.20 ± 0.38^a	0.81 ± 0.13^a	8.1 ± 1.8^a
	Three phase	2.86 ± 1.02^a	0.12 ± 0.03^a	1.21 ± 0.06^a	0.84 ± 0.06^a	8.0 ± 0.7^a
	Two phase	3.38 ± 0.59^a	0.14 ± 0.04^a	1.54 ± 0.18^a	0.75 ± 0.00^a	7.3 ± 1.1^a
Meknes	Hydraulic press	2.82 ± 0.60^a	0.24 ± 0.03^a	2.20 ± 0.15^a	1.06 ± 0.19^a^b	10.0 ± 0.5^a^b
	Three phase	3.20 ± 0.29^a	0.15 ± 0.04^a	1.53 ± 0.02^b	0.75 ± 0.00 ^a	7.2 ± 1.7^a
	Two phase	3.71 ± 0.85^a	0.15 ± 0.03^a	1.63 ± 0.21^a	0.65 ± 0.17^a	7.8 ± 1.0^a
Taounate	Hydraulic press	2.72 ± 0.76^a	0.27 ± 0.01^a	2.53 ± 0.17^a	1.59 ± 0. 33^b	12.8 ± 0.8^b
	Three phase	2.54 ± 0.77^a	0.19 ± 0.01^a	1.78 ± 0.08^c	0.79 ± 0.06^a	9.0 ± 0.0^a
	Two phase	3.00 ± 0.19^a	0.21 ± 0.04^a	1.63 ± 0.01^a	0.84 ± 0.00^a	8.5 ± 1.4^a
Taza	Hydraulic press	3.68 ± 1.37^a	0.25 ± 0.03^a	2.20 ± 0.18^a	1.03 ± 0.07^a	11.0 ± 2.1^a^b
	Three phase	2.81 ± 0.11^a	0.12 ± 0.00^a	1.53 ± 0.08^b	0.84 ± 0.00^a	9.0 ± 0.2^a
	Two phase	3.65 ± 0.70^a	0.15 ± 0.01^a	1.56 ± 0.05^a	0.56 ± 0.13^a	7.5 ± 0.7^a
Extraction Methods comparison	p-value	0.098	0.000	0.000	0.003	0.005

^a-c

The Tukey test indicates significant differences (ρ < 0.05) between cities for each extraction method in columns where different letters indicate significantly different means. A p-value of less than 0.05 indicates statistically significant differences. Acidity: free fatty acids; PV: peroxide value; K237/K270: specific extinctions at 232 and 270 nm.

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