期刊名称：Journal of Materials and Environmental Science
印刷版ISSN：2028-2508
出版年度：2018
卷号：9
期号：3
页码：854-863
DOI：10.26872/jmes.2018.9.3.94
出版社：University of Mohammed Premier Oujda
摘要：The aim of this work was to evaluate the effects of storage time of olive fruits andpackaging type on the microbial and chemical quality of virgin olive oil produced intraditional mills in Morocco. 72 samples of olive oil of Moroccan Picholine variety wererecovered in PET and dark glass bottles and analyzed after 3 and 6 months of storage.Results indicated that mesophilic and psychrotrophic bacteria, yeasts and moulds showedsimilar profiles in both containers, while, indices of quality and saturated fatty acids(SFA) increased, and unsaturated fatty acids (UFA) decreased. Significant changes wereshown in palmitic, stearic, and oleic acids. Furthermore, accelerated degradations of oilswere observed in plastic container. Statistical analysis showed a strong negativecorrelation between UFA and SFA, free fatty acids contents (FFAs), K232 and K270.Discriminate analysis showed that storing olive fruits plays important role in theclassification of olive oil. In fact, long storage linked to the presence of microorganismswas responsible for significant changes produced in fatty acids profile and olive oilquality.
