Chemical Characterization and Kinetic parameter determination under Rancimat test conditions of four monovarietal virgin olive oils grown in Morocco | OCL

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Table 1

Physicochemical parameters of extra virgin olive obtained from four varieties: Moroccan Picholine, Picual, Koroneiki and Arebiquina oils.

	European Regulations	Moroccan	Picual	Koroneiki	Arebiquina
	(1991) for olive oil extra virgin	Picholine	Picual	Koroneiki	Arebiquina


Acidity (%)	<0.8	0.6 ± 0.02^c	0.2 ± 0.05^a	0.4 ± 0.1^b	0.8 ± 0.1^d
PV (Meq O2/kg)	<20	3.2 ± 0.5^c	1.4 ± 0.5^ab	1.06 ± 0.50^a	2.1 ± 0.5^bc
E₂₃₂	<2.5	2.1 ± 0.01^c	1.70 ± 0.01^b	1.4 ± 0.01^a	1.7 ± 0.01^b
E₂₇₀	<0.22	0.1 ± 0.01^a	0.1 ± 0.01^a	0.1 ± 0.01^a	0.1 ± 0.01^a
Palmitic acid C16:0	7.5–20	9.2 ± 0.1^a	12.7 ± 1.5^b	12.5 ± 1.5^b	14.3 ± 0.1^b
Stearic acid C18:0	0.5–5	2.9 ± 0.1^b	2.9 ± 0.5^b	2.5 ± 0.1^a	2 ± 0.1^a
Oleic acid C18:1	55–83	74.6 ± 0.1^b	76.3 ± 2.5^b	76.5 ± 1.5^b	67.1 ± 0.1^a
Linoleic acid C18:2	3.5–21	10.7 ± 0.1^b	5.4 ± 1.5^a	6.4 ± 0.1^a	13.2 ± 0.1^c
Linolenic acid C18:3	<1	0.9 ± 0.1^a	0.7 ± 0.1^a	0.7 ± 0.1^a	0.8 ± 0.1^a
SFA^a (mg/100 mg)		12.4 ± 0.1^a	15.6 ± 0.1^c	15 ± 0.1^b	16.6 ± 0.1^d
MUFA^a (mg/100 mg)		75.0 ± 0.1^b	76.3 ± 2.5^b	76.5 ± 1.5^b	67.1 ± 0.1^a
PUFA^a (mg/100 mg)		11.8 ± 0.1^b	6.1 ± 0.1^a	7.1 ± 0.1^a	14.3 ± 0.1^c
UFA^a/ SFA^a		7.0^a	5.28^a	5.57^a	4.9^a
oleic acid/linoleic acid		6.97	14.13	11.95	5.08
Campesterol	<4	2.7 ± 0.2^a	3.1 ± 0.5^ab	3.2 ± 0.2^b	3.1 ± 0.3^ab
Stigmasterol	<Campesterol	1.7 ± 0.1^a	2.1 ± 0.1^a	1.8 ± 0.2^a	1.9 ± 0.2^a
Beta-sterol (other sterols)	>93	93.8 ± 0.5^a	94.2 ± 7^ab	94.7 ± 1.1^ab	94.8 ± 0.5^b
7 Stigmastenol	<0.5	0.2 ± 0.1^a	0.4 ± 0.1^c	0.3 ± 0.1^b	0.3 ± 0.1^b
7 Avenasterol	–	0.1 ± 0.1^a	0.3 ± 0.1^a	0.5 ± 0.1^a
Tocopherol (mg/kg)	–	202 ± 21^a	205 ± 33^a	360.5 ± 25^b	182 ± 30^a
α-Tocopherol (mg/kg)	–	166.3 ± 5^a	164 ± 15^a	324 ± 25^b	167 ± 5^a
Polyphenol (mg/kg)	–	275 ± 20^b	295 ± 25^b	320 ± 30^c	136 ± 25^a

* Values are means of three replicates ± standard deviation. Values in the same row with different superscripts are significantly different (). UFA: Unsaturated fatty acid; SFA: Saturated fatty acid, MUFA: Monounsaturated fatty acid, PUFA: Polyunsaturated fatty acid.

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