Combined effects of cultivar, extraction technology, and geographic origin on physicochemical traits of Moroccan olive oil as revealed by multivariate analysis

Journal of Food Composition and Analysis, Год журнала: 2024, Номер 133, С. 106375 - 106375

Опубликована: Июнь 2, 2024

Язык: Английский

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Effect of sustained and regulated deficit irrigation on productive parameters of Olea europaea L. ‘Menara’ in Marrakech region (Morocco)

Acta Horticulturae, Год журнала: 2025, Номер 1422, С. 251 - 258

Опубликована: Март 1, 2025

Язык: Английский

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Fixed-bed column adsorption of olive mill wastewater using clinker: Optimization via response surface methodology

Results in Engineering, Год журнала: 2025, Номер unknown, С. 104863 - 104863

Опубликована: Апрель 1, 2025

Язык: Английский

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Ultrasonic-assisted enrichment of sunflower oil with leave powder from four Mediterranean olive cultivars: chemical profiling, functional potential and impact on UV induced oxidation

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107651 - 107651

Опубликована: Апрель 1, 2025

Язык: Английский

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Comparative Analysis of Jordanian Olive Oils: Acid and Saponification Values, Phenolic and Flavonoid Contents and Antioxidant Activity

Food Analytical Methods, Год журнала: 2025, Номер unknown

Опубликована: Апрель 22, 2025

Язык: Английский

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Physicochemical Traits of Olive Oil (‘Moroccan Picholine’ Cultivar) Produced using Three Extraction Technologies in Tetouan Province (Northern Morocco). A Comparative Study with Refined Soybean and Sunflower Oil

Measurement Food, Год журнала: 2025, Номер unknown, С. 100222 - 100222

Опубликована: Апрель 1, 2025

Язык: Английский

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Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

Analytica—A Journal of Analytical Chemistry and Chemical Analysis, Год журнала: 2024, Номер 5(2), С. 273 - 294

Опубликована: Июнь 14, 2024

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on oxidation sunflower oil subjected accelerated thermal storage at 60 °C for three months (12 weeks). performance studied evaluated using several quality parameters: free fatty acid value (FFA), primary (via peroxide (PV) K232 value), secondary products anisidine (p-AV) K270 total (TOTOX). composition (FAC), oxidizability (COX), iodine (IV), pigment content (chlorophyll carotenoid) were also evaluated. results revealed that control sample exhibited higher susceptibility oxidative deterioration. Antioxidants 200 ppm more effective in preserving stability compared oil. smallest increases all parameter indexes recorded antioxidant-supplemented However, IV chlorophyll carotenoid contents reduced. At ppm, E β-carotene showed greatest oil, while their combination with A 100 each lowest stability. In addition, provided greater protection against degradation polyunsaturated acids (PUFAs). highest level PUFA followed by containing A. conclusion, adding improves its during storage. some authors associated these molecules a health risk due carcinogenic as have been listed “Generally Recognized As Safe” (GRAS).

Язык: Английский

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New insights into the combined effects of geographical origin, cultivar and crop season on the physicochemical characteristics of Moroccan olive oils produced in Northern Morocco. A comparative study

Oil Crop Science, Год журнала: 2024, Номер unknown

Опубликована: Ноя. 1, 2024

Язык: Английский

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Lipid oxidation of argan compared to virgin olive, and cactus oils: Rancimat test for kinetic and thermodynamic analysis

Chemical Papers, Год журнала: 2024, Номер unknown

Опубликована: Сен. 27, 2024

Язык: Английский

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