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Abstract <p>This study investigated the effect of harvest timing on the quality and chemical composition of olive oils from four Italian cultivars (‘Leccino’, ‘Frantoio’, ‘Carboncella’, and ‘Carolea’) in comparison to ‘Moroccan Picholine’. Parameters evaluated included fruit characteristics (ripeness index, oil and water content), quality indices (acidity, peroxide value, K232, K270), and oil chemical composition (phenolic compounds, fatty acids, and phytosterols). Significant differences were observed for all parameters (p &lt; 0.05). As ripening progressed, peroxide values, K232 and K270 decreased, while the acidity value increased with ripening (R<sup>2</sup> = 0.70). The fatty acid composition showed a decrease in proportions of oleic and palmitic acids, while the level of linoleic acid increased with olive ripening. The maximum phenol content was achieved during the middle of the maturation period, but it decreased in the last stage of ripening of olives. Both β-sitosterol and total sterols levels decreased with maturation. During the two crops, the Italian cultivars showed lower levels of total phenolic content and lower oleic acid content than ‘Moroccan Picholine’. ‘Leccino’, ‘Frantoio’, ‘Carboncella’, and ‘Carolea’ cultivated in Morocco yield oils whose composition varies from those produced in their traditional growing regions. The chemical composition of olive oil depends on ripening as well as the cultivar, and the interaction with the climatic conditions during the agricultural year. The policy of diversification of olive cultivars by selecting those that are most suited to specific environments is a strategic approach to enhance biodiversity and productivity in the Moroccan olive sector.</p> Highlights <p>• ‘Moroccan Picholine’ registered the highest total phenolic content (max. 398.9 mg equivalent to gallic acid (GAE)/kg), outperforming the Italian cultivars.</p> <p>• The ‘Carboncella’ cultivar showed the highest oil yield, peaking at 61.7% at the black ripening stage.</p> <p>• All olive oils met the Extra Virgin Olive Oil (EVOO) standards (free acidity &lt; 0.8%, PV &lt; 20 meq O<sub>2</sub>/kg) across both crop seasons.</p> <p>• Oleic acid (C18:1) ranged from 58.9% to 76.3%, decreasing with ripening, while linoleic acid (C18:2) increased.</p>

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Quality and Chemical Composition of Olive oils from Introduced Italian Cultivars Grown Under Moroccan Conditions

  • 期刊论文

  • 发表日期：

    2026年2月6日

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  • Samira Elqarnifa,
  • Jihane Rhaiti,
  • Abderraouf El Antari,
  • Abdellatif Hafidi

摘要

Abstract

This study investigated the effect of harvest timing on the quality and chemical composition of olive oils from four Italian cultivars (‘Leccino’, ‘Frantoio’, ‘Carboncella’, and ‘Carolea’) in comparison to ‘Moroccan Picholine’. Parameters evaluated included fruit characteristics (ripeness index, oil and water content), quality indices (acidity, peroxide value, K232, K270), and oil chemical composition (phenolic compounds, fatty acids, and phytosterols). Significant differences were observed for all parameters (p < 0.05). As ripening progressed, peroxide values, K232 and K270 decreased, while the acidity value increased with ripening (R2 = 0.70). The fatty acid composition showed a decrease in proportions of oleic and palmitic acids, while the level of linoleic acid increased with olive ripening. The maximum phenol content was achieved during the middle of the maturation period, but it decreased in the last stage of ripening of olives. Both β-sitosterol and total sterols levels decreased with maturation. During the two crops, the Italian cultivars showed lower levels of total phenolic content and lower oleic acid content than ‘Moroccan Picholine’. ‘Leccino’, ‘Frantoio’, ‘Carboncella’, and ‘Carolea’ cultivated in Morocco yield oils whose composition varies from those produced in their traditional growing regions. The chemical composition of olive oil depends on ripening as well as the cultivar, and the interaction with the climatic conditions during the agricultural year. The policy of diversification of olive cultivars by selecting those that are most suited to specific environments is a strategic approach to enhance biodiversity and productivity in the Moroccan olive sector.

Highlights

• ‘Moroccan Picholine’ registered the highest total phenolic content (max. 398.9 mg equivalent to gallic acid (GAE)/kg), outperforming the Italian cultivars.

• The ‘Carboncella’ cultivar showed the highest oil yield, peaking at 61.7% at the black ripening stage.

• All olive oils met the Extra Virgin Olive Oil (EVOO) standards (free acidity < 0.8%, PV < 20 meq O2/kg) across both crop seasons.

• Oleic acid (C18:1) ranged from 58.9% to 76.3%, decreasing with ripening, while linoleic acid (C18:2) increased.