A  Comparative Study of the Physicochemical and Nutritional Properties of Moroccan Picholine Olives and Related Varieties: A Pathway to Development and Improvement

Oumaima Mrabet; Bouchaib Bahlaouan; Said El Antri; Nadia Boutaleb

doi:10.63095/NBSEH.25.490186

Authors

Oumaima Mrabet Laboratory of Biochemistry, Environment and Agri-Food, Hassan II University (https://ror.org/001q4kn48), Faculty of Science and Technology, Casablanca, Morocco. https://orcid.org/0009-0003-6582-5994
Bouchaib Bahlaouan Laboratory of Healthcare and Sustainable Development, Higher Institutes of the Nursing Professions and Techniques of Health (https://ror.org/007h8y788), Casablanca, Morocco https://orcid.org/0000-0002-0976-1274
Said El Antri Laboratory of Biochemistry, Environment and Agri-Food, Hassan II University (https://ror.org/001q4kn48), Faculty of Science and Technology, Casablanca, Morocco https://orcid.org/0000-0003-3534-2476
Nadia Boutaleb Laboratory of Biochemistry, Environment and Agri-Food, Hassan II University (https://ror.org/001q4kn48), Faculty of Science and Technology, Casablanca, Morocco https://orcid.org/0000-0003-1628-4311

DOI:

https://doi.org/10.63095/NBSEH.25.490186

Keywords:

Moroccan Picholine, Nutritional properties, Market differentiation

Abstract

Understanding the quality of Moroccan Picholine olives is essential for both consumers and producers. This study investigates their physicochemical and nutritional properties, comparing them to neighbouring varieties: Tunisian Chemlali and Algerian Chemlal. Our analysis reveals that Moroccan Picholine olives have a significantly higher oleic acid content (68.47%), associated with cardiovascular health benefits, compared to lower levels in the other varieties. Additionally, they demonstrate superior oleuropein levels (167.81 mg/kg), a phenolic compound linked to antioxidant properties, while showing potential for increased hydroxytyrosol content. Quality assessments indicate moderate moisture content (53.66%) and acidity (0.29%), alongside a competitive oil yield (42.32%) and low peroxide value (4.37 meq/kg), suggesting good oil freshness. These findings highlight the nutritional advantages of Moroccan Picholine olives and propose strategies for enhancing cultivation and processing methods to elevate their quality and market position.

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