Influence of roasting olive fruit on the chemical composition and polycyclic aromatic hydrocarbon content of olive oil

Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs...

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Bibliographic Details
Published in:Oléagineux corps gras lipides 2018-05, Vol.25 (3), p.A303
Main Authors: Gharby, Said, Harhar, Hicham, Farssi, Mustapha, Ait Taleb, Abdelaziz, Guillaume, Dominique, Laknifli, Abdellatif
Format: Article
Language:English
Subjects:
Alwana olive
Aroma
Aromatic hydrocarbons
Chemical composition
Chemical Sciences
Chlorophyll
Fatty acids
Food processing
Hydrocarbons
Mountains
oil
Oils & fats
Oleaceae
Olive oil
Olives
Organic chemistry
oxidative stability
Polycyclic aromatic hydrocarbons
Roasting
Sterol composition
Tocopherol
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Summary:Alwana olive oil is a special product of the people from the mountains of Morocco. To produce this oil, prior to the pressing procedure, olives are roasted at up to 130 °C, which leads to the formation of a typical roasty and nutty aroma. It can be expected that this process, which strongly differs from the usual production technic of virgin olive oil, impact the oil chemical composition. We observed that the roasting process has no influence on the fatty acid and sterol composition of Alwana olive. Concentration in α-tocopherol underwent a slight decrease (from 93 to 91%) whereas γ-tocopherol, polyphenol, and chlorophyll content were increased by the roasting process. Polycyclic aromatic hydrocarbon content was found to be 50 µg kg −1 . L’huile d’olive Alwana est un produit spécial préparé par les habitants des montagnes du Maroc. Pour la production de cette huile, avant la procédure de pressage, les olives sont torréfiées à des températures allant jusqu’à 130 °C, ce qui conduit à la formation de l’arôme typique de fumé et de noisette. Dans cette étude, aucun changement de la composition des acides gras et des stérols au cours du processus de torréfaction n’a été observé. Les concentrations en α-tocophérol ont légèrement diminué de 93 à 91 %. Par contre, les taux de γ-tocophérol, de polyphénols et de chlorophylle sont augmentés pendant la torréfaction. La teneur en hydrocarbures aromatiques polycycliques atteint 50 µg kg −1 .
ISSN:2272-6977
1258-8210
2257-6614
1950-697X
DOI:10.1051/ocl/2018013