International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
4
Physical and Chemical Characteristics of Olive
Oils from Cooperatives for Olive Growers in the
North of Morocco
I. Ibrahim Hassan Abdalla1, M. khaddor1, A.Boussab1, D. El Garrouj2 and B. Souhial3
1.
Laboratory of physical chemistery of material , natural substance and environment, faculty of
Science and Technology.University of Abdelmalik Essaadi Tanger Tetouan
2. Regional Directorate of Agriculture Tangier - Tetouan (Department of local product)
3. Faculty of science Tetouan- University of Abdelmalik Essaadi Tanger Tetouan
correosponding auther E- mail: [email protected]

Abstract-- The purpose of this study was to evaluate the
physical and chemical characteristics of olive oils from
cooperatives for olive growers and allowed us to identify and
classify the oils. The samples which were studied collected from
the North of Morocco are specific to the region of Ouazzane in
Loukkos were examined for physical and chemical properties
(acidity, pH, peroxide values, saponification number, iodine value,
ultraviolet spectrophotometric analysis (k232 and k270),
refractive index), fatty acids composition and total phenol
content. Olive oil was analyzed for fatty acids commonly
present in olive oils which are palmitic, palmitoleic, stearic,
oleic, linoleic, linolenic, and arachidic. Oliec acid was found in
high percentage ranged from (64.80 to 72.80), followed by
palmitic, Linoleic, palmitoleic, stearic and linolenic. Arachidic
acid was detected in all olive oil samples but in low percentage.
Total phenol contents expressed as gallic acid of olive oils values
ranged from (112 to 313 mg/kg). All olive oil samples were
compared with International Olive Oil Council (IOOC), were not
exceed the limits and exhibited remarkable physicochemical
properties and could be useful as edible oils and industrial
applications.
Index Term-- olive oils, physical and chemical properties, fatty
on many factors related to olive tree cultivation and to the
harvesting, storage and olive processing steps and time of
particular importance for olive oil quality are the olive cultivar,
the pedoclimatic conditions of cultivation, as well as the
pruning, fertilization and irrigation of olive trees and this
illustrates the need to determine the quality of olive oil from a
range of harvest times and cultivars to establish an optimum
harvest time [3]. Plant density and number of processing steps
required; mainly crushing, malaxation and centrifugation effect
on the quality of the oil [4].
The objective of this study was to evaluate physical
and chemical characteristics of local olive oils in north of
Morocco from cooperatives for olive growers, and samples
were subjected to comparison to the International Olive Oil
Council which have designated the quality of olive oil, based on
physicochemical analysis especially the quantity of free fatty
acids (FFA) is an important factor for classifying olive oil into
commercial grades and this certification increases the oil value
[5]. Indeed, the varietal characteristics appreciated by the
chemical composition analysis which is extremely influenced by
the agronomic and technological conditions [6].
acids, total phenol, North of Morocco
I. INTRODUCTION
Olive oil, an important component in the diet of
Mediterranean people, is obtained by mechanical extraction
from the fruit of the Olea europaea L. tree, which belongs to
the Olive family, comprises some 400 species, and thrives in
temperate and tropical climates [1]. In Morocco especially in
Ouazzane region (northern Morocco), the Picholine cultivar is
a population variety which dominates the olive zone (90% of
the cultivated olive patrimony). Nonetheless, there are other
olive varieties which are not widely spread and which are
distinguished by their own biometric characteristics, especially,
autochthon varieties are protected by the population. Ouzzani
et al. [2], have demonstrated that these varieties present
genotypic and phenotypic variations. Olive oil quality depends

II. MATERIAL AND METHODS
Olive oils samples
Ten olive oils samples were collected from Loukkos
areas from cooperatives for olive growers in North of Morocco
are specific to the region of Ouazzane such as Azohour Harara
(ZH), Bulouaan Asjenne (BS), Beni Hamed algarbiah (BH),
Aljauhara (JA), Alraihan Beni Kalaa (RB), Alwifaag Beni
Darkol (BD), Alamaal Mounasara (AM), Masmouda (MS),
Alnajaah Brikcha (NB) and Cefchaouen (CF). Samples were
collected during the period when olives are usually harvested for
oil production (crop season, November 2010). The olive oils
samples were placed into sterilized bottles.
Chemical and physical analysis
Chemical analysis (free oil acidity, peroxide value
and iodine value) were performed according to AOAC [7].
Saponification number was determined using the method
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
described by Lecoq [8]; the pH measurement of olive oils
were obtained with a pH meter (Consort) was calibrated with
standard solutions buffered. Refractive index was determined
by means of Abbe refractometer according to AOAC [7].
Absorbance at 232 and 270 nm was determined in a
spectrophotometer (Shimadzu UV-2450, Japan), using the
pure cyclohexane as the blank. The Wijs method was used for
the determination of the iodine value (IV).
For the free oil acidity, a known weight of olive
oil was dissolved in a mixture of diethyl ether/ethanol (1:1
v/v). The mixture was titrated with potassium hydroxide in
methanol (0.05M) in the presence of phenolphthalein as
indicator. For peroxide value, about 5g of olive oil was
dissolved in a mixture of acetic acid/ chloroform (3:2
v/v), and saturated solution of KI (1ml) was then added. The
liberation iodine was titrated with sodium thiosulphate
solution (0.05M) in the presence of starch as indicator. For
saponification number, a known weight of olive oil (1g)
was dissolved in alcoholic potassium hydroxide (25 ml) then
evaporated for 30mn. The sample was titrated with chlorydric
acid (0.5N) in the presence of phenolphthalein as indicator.
5
pure standards. Results were expressed as percent of relative
area [9].
Determination of total phenol content
The total phenol content was determined according
to the methods described by Ollivier [10]. Total phenol was
isolated from a solution of oil in hexane by tripleextraction with water – methanol (40: 60 v/v). The total
phenols in the oil extracts were measured by the FolinCiocalteu assay. The measurement was carried out at 765nm
via UV-spectrophotometer. Results were expressed as mg of
gallic acid equivalent in one kg oil.
Statistical analysis
Analyses were performed in triplicate and statistical
analysis of the data was done by analysis of variance
(ANOVA) using a SPSS (the 10th version) was used. Duncan’s
Multiple Range Test was used to compare mean variance.
Significance was accepted at 5% level probability following
Steel procedures [11]. Data were expressed as mean values ±
standard deviation derived from triplicate determination.
III. RESULTS AND DISCUSSION
Analysis of fatty acids
In order to determined fatty acid composition (%),
the methyl-esters were prepared by vigorous shaking of a
solution of oil in hexane (0.1 g in 2 ml) with 0.2 ml of 2 N
methanolic potassium hydroxide solution and analyzed by GC
gas-chromatographic where fatty acid methyl esters were
performed on a Perkin Elmer gas chromatograph,
equipped with a flame ionization detector (Shimadzu
QP2010). The column was a fused silica capillary SE30
length 25meters, diameter 0.25 µm. Helium was the carrier
gas (6ml/min). The column temperature program was
initially isotherm at 140°C for 10min, an initial programmed
rate of 1°C/min up to 160°C, then a second rate of
2°C/min up to 220°C and a final isotherm for 15min.
Samples were injected into the split mode. The apparatus
itself carried out recording and integration. The gaschromatographic peaks were identified as corresponding
fatty acid methyl esters by check of the elution order on
the column and compared the retention times with those of
Chemical and physical properties
The Chemical and Physical characteristics of olive
oils sample were shown in Table 1 and table 2. There were
little differences found in chemical values (free fatty acid
and peroxide value) among olive oils samples. These
properties especially depend on the initial quality of the
olives samples. In table. 1 Acidity (% oleic acid) was in the
range (0.25 – 0.57 %). According to the International olive
oils council ( I.O.O.C, 2007), olive oils should have acidity
(%) ≤ 3.3%, and the acidity contents of all samples were
not higher than limited. There were no big significant
differences among samples except (BH) sample have
somewhat high acidity 0.57 % compare to the rest of samples
shown in figure1. Also the results obtained, indicate that
peroxide values were not higher and ranged between 6.58
meq O2/kg and 10.14 meq O2/kg.
Table I
Physicochemical properties (free fatty acid, peroxide value, K232 and K270) of olive oils samples (crop season, November 2010).
Sample
No.
1
2
3
4
5
6
7
8
9
10
Sample code
FFA (% Oliec acid)
ZH
BS
BH
JA
RB
BD
AM
MS
NB
CF
0.25a ± 0.003
0.27a ± 0.006
0.57d ± 0.00.3
0.25a ± 0.004
0.29b ± 0.006
0.30b ± 0.004
0.33c ± 0.008
0.29b ± 0.005
0.29b ± 0.003
0.30b ±. 0.004
Peroxide value
(meq O2 /kg)
8.51d ± 0.4
8.51d ± 0.07
10.14e ± 0.04
10.10e ± 0.08
7.50b ± 0.02
7.47b ± 0.07
6.58a ± 0.03
8.38c ± 0.02
8.39c ± 0.03
10.09e ± 0.07
K232
K270
3.18b ± 0.03
3.17b ± 0.01
3.45d ± 0.04
3.22bc ± 0.05
3.16b ± 0.02
3.22bc ± 0.06
3.16b ± 0.03
3.25c ± 0.02
2.86a ± 0.02
3.45d ± 0.03
0.35a ± 0.05
0.37a ± 0.08
0.47ab ± 0.07
0.55bc ± 0.06
0.34a ± 0.11
0.38a ± 0.11
0.62c ± 0.08
0.46ab ± 0.13
0.32a ± 0.06
0.34a ± 0.08
Different letters within a column indicate significant differences (p < 0.05)
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
It is clear that peroxide values of all olive oils
samples were under the value of 20 meq O2/kg of olive oil,
which is the maximum established by the Council for
International Olive Oil. Figure 2 shows peroxide values,
where high peroxide value was found in samples coded BH,
JA and CF; and when we compared these values with others
6
studies there were no differences due to the same
pedoclimatic factors and the same olive trees species, which
had been approved by Boukachabine et al. in the north of
morocco [12].
Fig. 1. Shows free fatty acid values ((% oleic acid) of olive oils samples (crop season, November 2010).
Fig. 2. Shows peroxide values (meq O2 /kg) of olive oils samples (crop season, November 2010).
Table I shows specific extinction at 232 nm range
from (2.86 – 3.45) and 270 nm range from (0.32 – 0.62), were
not exceeding permitted limits according to IOOC [5]. The
values shown somewhat significant difference at E270 of all
olive oils samples and it was clear in figure 4 they were
fluctuated. In figure 3 all samples have close values of E232.
Fig. 3. Shows specific extinctions at (232 nm) of olive oils samples (crop season, November 2010).
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
7
Fig. 4. Shows specific extinctions at (270 nm) of olive oils samples (crop season, November 2010).
Table II shows the results of pH, saponification
numbers, iodine values and refractive index. Samples coded
BH had lowest pH (4.61), where approved; it had a high
acidity value. Saponification number of all olive oils samples
ranged from 187.05 mg KOH/ g to 194.85 mg KOH/ g, were
not below acceptable limits according to IOOC [5].
Table II
Physicochemical properties (pH, Saponification number, iodine value and refractive index) (crop season, November 2010).
Sample
No.
1
2
3
4
5
6
7
8
9
10
Sample
code
ZH
BS
BH
JA
RB
BD
AM
MS
NB
CF
pH
5.05d ± 0.04
4.95c ± 0.005
4.61a ± 0.01
5.08d ± 0.01
4.96c ± 0.01
4.98c ± 0.01
4.81b ± 0.02
4.96c ± 0.01
4.96c ± 0.01
4.82b ± 0.01
Saponification number
(mg KOH / g)
188.71ab ± 1.63
192.48c ± 0.97
187.05a ± 1.81
189.55b ± 0.65
187.15a ± 0.78
187.59a ± 0.70
187.93ab ± 0.21
192.48 c ± 0.52
194.85d ± 0.42
194.82d ± 0.59
Iodine value
(g /100 g)
79.44a ± 0.68
83.12ab ± 3.16
81.21ab ± 4.12
81.50ab ± 0.20
82.59ab ± 4.58
85.95bc ± 0.25
84.86b ± 3.63
90.43cd ± 1.30
90.66cd ± 1.75
91.38e ± 2.82
Refractive Index
1.4701e ± 0.00005
1.4702e ± 0.0002
1.4688a ± 0.0001
1.4700e ± 0.00005
1.4693bc ± 0.0002
1.4692bc ± 0.0002
1.4689ab ± 0.00005
1.4697d ± 0.0002
1.4693c ± 0.0003
1.4691abc ± 0.0002
Different letters within a column indicate significant differences (p < 0.05).
Figure 5 and figure 6 shown sample coded BH had
lowest pH and saponification number. The saponification
values indicate oxidation and decrease suggest the unset of
oxidation [13].
Fig. 5. Shows pH of olive oils samples (crop season, November 2010).
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
8
Fig. 6. Shows saponification number (mg KOH/g) of olive oils samples (crop season, November 2010).
Iodine value of all olive oils samples ranged from
(79.44 - 91.38 g of iodine/100 g oil), they were not exceeding
limits that give very strong indication of degree of
instauration of a molecule [14]. Refractive index ranged from
(1.4688 – 1.4702), were within permitted limits for olive oils
[5]. These parameters have important roles which were
influence on the quality of olive oils in the North of Morocco
[15]. Figure 7 showed sample coded ZH had lowest iodine
value. Whereas figure 8, showed sample coded BH had
lowest refractive index compared to the rest of samples.
Fig. 7. Shows Iodine value (g/100g) of olive oils samples (crop season, November 2010).
Fig. 8. Shows refractive index of olive oils samples (crop season, November 2010).
Fatty acid composition
The fatty acid compositions of the ten olive oils
samples were determined by gas chromatography and the
results are shown in table 3. Olive oils contain fatty acid
present in olive oils samples, such as palmitic, palmitoleic,
stearic, oleic, linoleic, linolenic and arachidic acid had specific
carbon number as C16:0, C16:1, C18:0, C18:1, C18:2, C18:3
and C20:0 respectively. When examining the fatty acid
composition, there were differences among the samples were
observed. Oleic acid was present in the highest
concentration; the values were ranged between ( 64.80 % and
72.80 %). It was followed by palmitic acid (11.34 % – 17.33
%), linoleic acid (6.08 % – 11.68 %), stearic acid (1.04 % –
2.06 %), palmitoleic acid (1.00 % – 1.64 %), linolenic acid
(0.16 % – 0.96 %) and arachidic acid (0.28 % – 0.92). Sample
coded JA contained the highest concentration of oleic acid
(72.80 %) but sample coded BS has a lowest percentage of
the same fatty acid (64.80 %). Palmitic fatty acid were not
exceeding 18 %, this results were agreement with those
obtained by Boukachabine et al. [12] in the same region.
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
9
Table III
Fatty acid contents of olive oils samples (crop season, November 2010).
Sample
No.
1
2
3
4
5
6
7
8
9
10
Sample code
Oleic
Palmitic
Linoleic
Stearic
palmitoleic
linolenic
Arachidic.
ZH
AS
BH
JA
RB
BD
AM
MS
NB
CF
70.96
64.80
71.97
72.80
65.31
65.55
65.78
68.99
65.53
72.32
16.88
16.72
11.34
11.95
13.16
11.77
17.33
11.94
15.94
13.64
6.08
11.68
8.26
7.94
9.63
9.35
7.43
8.85
7.49
7.06
2.06
1.14
1.56
1.04
1.80
1.94
1.80
2.03
1.74
1.39
0.80
0.72
0.70
0.75
1.01
0.46
0.71
1.64
1.00
0.98
0.16
0.64
0.67
0.96
0.45
0.52
0.90
0.64
0.49
0.84
0.52
0.84
0.92
0.85
0.76
0.50
0.59
0.28
0.55
0.66
El Antari et al. [16] have demonstrated that the level
of linolenic fatty acids decrease from south to the north of
Morocco, the current study confirms the same finding
concerning the cooperative olive oils samples, which normally
register proportions generally lower than 1 % in North region.
Among the factors that influence the oils composition of fatty
acids and especially oleic acids, altitude, climate, variety and
olive maturity are mentioned [17]. The fatty acid compositions
of the olive oils samples were obvious shown in figure 9 that
oleic acid had a highest percentage, whereas arachidic was the
lowest in all olive oil samples.
Fig. 9. Shows fatty acid content of olive oils samples from cooperatives growers (crop season, November 2010).
Palmitoleic fatty acid and linolenic fatty acid in low
percentage, whereas palmitic fatty acid somewhat high and
was not exceeding (18 %). When these compared to study,
which conducted by Aparicio and Luna [18], the main fatty
acids of the virgin olive oils in Spain was range between 9.17
– 11.6 % palmitic, 2.2 – 2.4 % stearic, 78.1 – 80.3 % oleic, 4.8
– 5.7 % linolenic acid respectively. It was found that oleic,
stearic and linolenic fatty acids have low percentage, but
palmitic fatty acid was high compared to Aparicio and Luna
study. Oleic acid is monounsaturated and therefore contributes
to that stability. However, linoleic and linolenic acids, despite
their perceived nutritional benefits, are both susceptible to
oxidation as they are polyunsaturated [19].
Total phenol contents
The results of total phenol contents of olive oils
samples are shown in table 4. Total phenol contents
expressed as gallic acid of olive oils values ranged from 112
and 313 mg /kg. Total phenol content as gallic acid
equivalent in sample coded RB was the highest (313 mg/kg)
but sample coded BH had a lowest percentage of these
components (112 mg/kg) and rest of samples have closed
values, shown in fig.10. These results showed a significant
difference in total phenol contents of olive oils samples. These
differences may be due to v a r i e t y and total phenol contents
of the samples can be considered medium-high levels in
accordance with previous and found within reported by
Boukachabine et al. [12].
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
10
Table IV
Total phenol content of olive oils samples (crop season, November 2010).
Sample
No.
1
2
3
4
5
6
7
8
9
10
Sample code
Gallic acid equivalent
ZH
BS
BH
JA
RB
BD
AM
MS
NB
CF
216 cd ± 3.51
233 e ± 10.11
112 a ± 4.16
309 f ± 4.36
313 f ± 3.05
208 c ± 2.52
220 d ± 7.63
189 b ± 8.54
185 b ± 6.02
218 cd ± 4.00
Different letters within a column indicate significant differences (p < 0.05).
The proportions and speed of phenolic
compounds decrease depend on variety [20]. Study done in the
same region shown that the dominating local Moroccan olive
oil cultivar had appropriate amount of polyphenol contents but
the quality was a affected by storage time, it was observed a
decrease in the amounts of polyphenols during storage time
[21]. Figure 5 shows sample coded BH had low percentage of
total polyphenols; whereas sample coded JA and RB had a
highest total polyphenols percentage.
Fig. 10. Concentrations of total polyphenols contents (crop season, November 2010).
VI.
CONCLUSION
In this study, the obtained results revealed that the
olive oils samples from cooperatives for olive growers were
free from any defects and were classified as virgin olive oil
according to international olive oils council, acidity and
peroxide values were within the limits for virgin olive oil. The
physical and chemical characteristics of olive oils samples
showed somewhat considerable differences, but have good
properties as they contain low percentages of acidity, therefore
could be utilized successfully as a source of edible oil for
human consumption and it contains high monounsaturated to
saturated fatty acids ratio that oleic acid is monounsaturated
and therefore contributes to that stability and however, linoleic
and linolenic acids, despite their perceived nutritional benefits
are both susceptible to oxidation as they are polyunsaturated
[22].
V.
ACKNOWLEDGEMENT
We are thankful to Regional Directorate of
Agriculture Tanger - Tetouan (Department of local product) for
providing olive oils samples from cooperatives for olive
growers in the North of Morocco for research work and great
thankful to department of chemistry, faculty of science and
technology, University of Abdelmalik Essaadi, Morocco for
conducting this research.
[1]
[2]
[3]
REFERENCES
N. Liphschitz in M. Heltzer and D. Eitam, eds, “Olive Oil in
Antiquity". University of Haifa, pp. 139–145 (1994).
Ouazzani, N., Idrissi, A., El Ghazi, N., Lumaret, L. Varietal
structure of Morrocan olive germplasm: evidence from gentic
markers and morphological characteristics. Acta Hort., 586 (2002)
233-236.
Baccouri, B., Temime, S.B., Campeol, E., Cioni, P.L., Daoud, D.,
Zarrouk, M. Application of solid-phase microextraction to the
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS
International Journal of Basic & Applied Sciences IJBAS-IJENS Vol:14 No:02
[4]
[5]
[6]
[7]
[8]
[9]
[10]
[11]
[12]
[13]
[14]
[15]
[16]
[17]
[18]
[19]
[20]
[21]
[22]
analysis of volatile compounds in virgin olive oils from five new
cultivars. Food Chemistry 102 (2006) 850–856.
Guerfel M, Zaghdoud C, Jebahi K, Boujnah D, Zarrouk M. Effects
of the planting density on virgin olive oil quality of “Chemlali”
olive trees (Olea europaea L.). J. Agric. Food Chem. 58 (2010)
12469-12472.
International
Olive
Oil
Council.
2007.
http:/.internationaloliveoil.org (accessed April 10, 2009).
Salvador, M.D., Aranda, F., Gomez- Alanso, S., Fregapane, G.
Influence of extraction system, production year and area on
cornicabra virgin olive oil: a study of five crop seasons. Food
chemistry, 80 (2003) 359- 366.
AOAC, Official methods of analysis, 17th ed, Association of
Analytical Chemists, Washington, DC 2000.
R. Lecoq, "Manual d´analyses alimentaires et d´expertises
usuelles", doin ed, paris 1965.
Dabbou S, Issaoui M, Sevili M, Taticchi A, Sifi S, Montedoro GF,
Hammami M. Characterization of virgin olive oils from European
olive cultivars introduced in Tunisia. EUR. J.Lipid Sci. Technol.
111 (2009) 392-401.
0llivier D., Boubault E., Pinatel C., Souillol S., Guérére M., Artaud
J. Analyse de la fraction phénolique des huiles d’olive vierges. J.
Annales des falsifications, de l’expertise chimique et toxicologique
.965 (2004) 169 – 196.
Steel RGD, Torric JH, “The principles and procedures of
statistics". Mc Graw Hill, pp. 67-70. New York (1980).
Boukachabine, N., Ajana, H., El Antari, A. A study of fatty acids
and triglicerates oil composition and quality parameters of five
autochthon olive varieties in Morocco. Lebanese Science Journal.
Vol. 12. No.2, 2011.
Nkafamiya II, Aliyu BA, Manji AJ, Moddibo UU. Degradation
properties of Adansonia digitata (Boabo) and Prosopsis africana
(Lughu) oils on storage. Afr. J. Biotechnol., 6 (2007) 751 – 755.
Dosunmu, M.I., & Ochu, C. Physicochemical properties and fatty
acid composition of lipids extracted from some Nigerian fruits and
seeds. Global Journal of Pure and Applied Sciences, 1 (1995) 45 –
50.
I. Ibrahim Hassan Abdalla, M. Khaddor, A. Boussab, D. EL
Garrouj: "Etude comparative des huiles d olives de la région du
nord (Maroc), paramètres influençant la qualite", Troisieme
colloque international de biotechnologie microbienne, du 15 au 17
Mars 2012- Tanger –Maroc.
El Antari, A., Hilali, A., Boulouha, B., El Moundi, A. Etude de
l’influence de la variété, de l’environnement et des techniques
culturales sur les caractéristiques des fruits et la composition de
l’huile d’olive vierge extra au Maroc. Olivae, 80 (2000) 29-36.
Ranelli, A., De Mattia, G., Ferrante, M.L., Giansante, L. Incidence
of olive cultivation area on the analytical characteristics of the oil.
Notel. La Rivista Italiana Della Sostanze Grasse, 115 (1997) 501508.
R. Aparicio, G. Luna, Eur. J. Lipid. Sci. Technol. 104 (2002).
Alam, S.S.H. Utilization of some untraditional sources of high
oleic acid oils for improving vegetables oil stability. Riv. Ital.
Sostanze, 78 (6) (2001) 337-341.
R. Aparicio, L. Ferreiro, V. Alonso, Analytica. Chimica. Acta. 292
(1994) 235.
I. Ibrahim Hassan Abdalla, A. Boussab, D. EL Garrouj, M.
Khaddor, Ayadi M.: "The effect of storage time on the quality of
dominating local Moroccan olive oil cultivar". The second
international symposium on Analytical Chemistry for a Sustainable
Development (ACSD - 2013), the 4th Federation of African
Societies of Chemistry (FASC) Congress, du 7 au 9 May 2013Marrakech –Morocco.
Brodnjak-Voncina, D., Kodba, Z.C., Novic, M. Multivariate data
analysis in classification of vegetable oils characterized by the
content of fatty acids. Chemometrics and Intelligent Laboratory
Systems 75 (2005) 31-43.
11
Isam Eldeen Ibrahim Hassan Abdalla
Graduated with first class degree in
Bachelor of Science in agriculture (Plant
Protection) from Sudan University of
Science and Technology, Sudan in
October 2000. Upon graduation, he has
been employed at Nile Valley University
as teaching assistant and lecturer in the
department of plant protection till now
and he work among farmers community
and help them and he is still actively
involved in various consultation in Plant
Protection and identification and analysis
of Pesticide Residues on Foods.
He decided to further his study and received M.Sc. degree of Agriculture
(Plant Protection) from Gadjah Mada University, Indonesia in January 2008.
He’s currently pursuing his PhD in Morocco, University of Abdelmalik
Essaadi. He communicated and shared in The Second International
Symposium on “Analytical Chemistry for a Sustainable Development”–ACSD
2013- The 4th Federation of African Societies of Chemistry (FASC) Congress
May 7 – 9 – 2013, Marrakech – Morocco. Under the title: "The effect of
storage time on the quality of dominating local Moroccan olive oil cultivar".
Also he shared and communicated in The Third International collogue of
Microbial Biotechnology, from 15 to 17 March 2012, Tangier – Morocco,
under the title“Comparative Study in Olive oils in The North of Morocco.
Khaddor Mohammed
Prof. Dr. Mohamed khaddor was
awarded a PhD degree in (geochemical
and resource recovery, Geochemistry
and valorization of the resources). He is
currently a Professor in Faculty of
Science and Technology of Tangier,
University of Abdelmalek Essaâdi,
Tangier-Tetouan, Morocco. His research
interests
focuses
on
Organic
Geochemistry (soils, sediments and
liquids) and valorization of natural
substances like oils olives.
Additionally, his research interest is moreover directed towards the field of the
photo-catalysis of persistent organic pollutants (water treatment).
He has published more than 15 papers. He is Director of the laboratory
LAMSE and he framed 6 PhD students. He is member of the Scientific
Committee of journal “Physical and Chemical News” ISSN 1114-3800, and
he has reviewed several articles of scientific journals (Physical and Chemical
News; J. Mater. Environ. Sci., ISSN : 2528-2028; International Journal of
Environmental Analytical Chemistry; Phosphorus, Sulfur, and Silicon and the
Related Elements and scientific congress).
141402-6969- IJBAS-IJENS @ April 2014 IJENS
IJENS