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

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dc.contributor.authorSakar, El Hassan
dc.contributor.authorAalam, Zakarya
dc.contributor.authorKhtira, Adil
dc.contributor.authorUluata, Sibel
dc.contributor.authorDurmaz, Gokhan
dc.contributor.authorGharby, Said
dc.date.accessioned2024-08-04T20:56:07Z
dc.date.available2024-08-04T20:56:07Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study aimed at evaluating physicochemical traits of olive oil ('Haouzia' and 'Moroccan Picholine') according to extraction technologies (ETs: super-pressure SP, 2-phase 2 P, and 3-phase 3 P) across eight climatically contrasted Moroccan agroclimatic areas (AA). Our samples were classified as extra virgin olive oil (EVOO), whose traits varied (p < 0.05) among ETs, cultivars, and AA. EVOO from SP had high records of basic indices, most phytosterols, and trans fatty acids (TFA) due to partial oxidation during extraction, while continuous ETs (2 P and 3 P) displayed a better oil quality as demonstrated by routinely measured parameters. 'Haouzia' had the greatest saturated (SFA), monounsaturated (MUFA), polyunsaturated fatty acids (PUFA), and TFA. However, it had a lesser stability revealed by a low MUFA/PUFA and oleic/linoleic (O/L) as compared to 'Moroccan Picholine'. Arid climatic areas had the highest palmitoleic, oleic acid, MUFA, MUFA/PUFA, and O/L and therefore the best oil stability as compared to the remaining agroclimatic areas. These variations were confirmed by principal component analysis, cluster analysis, and artificial neural networks. Important simple and multiple regression models with strong correlations were highlighted among the studied variables. In conclusion, environmental conditions have a key role to be considered when assessing olive oil quality and authenticity.en_US
dc.description.sponsorshipInonu University Scientific Research Project Uniten_US
dc.description.sponsorshipThe authors would like to thank Inonu University Scientific Research Project Unit.en_US
dc.identifier.doi10.1016/j.jfca.2024.106375
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85196676481en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2024.106375
dc.identifier.urihttps://hdl.handle.net/11616/102073
dc.identifier.volume133en_US
dc.identifier.wosWOS:001263000800001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Press Inc Elsevier Scienceen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive oilen_US
dc.subjectExtraction technologyen_US
dc.subjectGeographic originen_US
dc.subjectMoroccan cultivarsen_US
dc.subjectMultivariate Statistical analysisen_US
dc.titleCombined effects of cultivar, extraction technology, and geographic origin on physicochemical traits of Moroccan olive oil as revealed by multivariate analysisen_US
dc.typeArticleen_US

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