Effect of crop season on the quality and composition of extra virgin olive oils from Greek and Spanish varieties grown in the Oriental region of Morocco
Emirates Journal of Food and Agriculture
This study aims to evaluate the variations in the quality and composition of extra virgin olive oils of Spanish (Arbequina, Arbosana) and Greek (Koroneiki) varieties produced over two crop seasons in the Oriental region of Morocco, taking into consideration the influence of climatic conditions. To this end, serval parameters were evaluated, such as quality indices, fatty acids, triacylglycerols, minor compounds (phytosterols, phenolic compounds, tocopherols and pigments) and oxidative
... oxidative stability. The results obtained in this study indicate that the majority of the studied parameters, with the exception of phytosterols, are influenced by climatic conditions of the crop season (p < 0.05). Additionally, the majority of the studied parameters were also influenced by the cultivar factor (p < 0.05). However, the studied varieties produce an excellent oil quality with a chemical composition respecting the requirements recommended by the International Olive Council. The main variations observed on the analyzed olive oils between the two crop seasons are those of antioxidant parameters, such as phenols and oxidative stability. Triacylglycerols and fatty acids are also influenced by the crop season's climatic conditions. Nonetheless, the behavior of the studied varieties towards climatic conditions is different.