contribution to the characterization of fatty acid composition of the olive oils extracted from varieties and local types compared to those obtained from some imported foreign varieties in collection cultivated in the growing area of ouazzane (northern mo

Research Article
Abdelouahed Kartas., Jihane Touati., Karima Selmaoui, Amina Ouazzani Touhami., Maata Nadia., EL-Maati Ben Azzouz., Fatima Gaboun., Rachid Benkirane and Allal Douira*
Olive (Olea europaea L), genetic resources, oil, characterization, fatty acid composition.

The main objective of this study is the characterization and assessment of purity parameters of oils extracted from studied varieties and local types, compared to those of introduced foreign varieties by the analysis and identification of fatty acid profiles (glyceride fraction). The lipidic composition is characterized by the predominance of UFA (C16:1, C18:1; C18:2) and SFA (C16:0, C18:0). Oleic acid ranges from 65% to 78% and is influenced by the variety. The proportion of palmitic acid is higher than the linoleic acid in ¾ of analyzed monovarietal oils. It is too high in foreign varieties than in the Moroccan Picholine types, similar to those recorded in the oleasters types, indigenous traditional and old Moroccan varieties. Most oils are characterized by practically identical and relatively high proportions of stearic acid and linolenic acid presented levels higher than 0,52%. The Moroccan Picholine types G9, G10 and Picholine of Languedoc have exceeded the limit of C18:3 set at 1%. The other minor fatty acids are similar in all studied varieties and local types. The influence of soil characteristics and climate conditions of the zone of origin, the genotype of cultivar and maturation stage of fruit at harvest are preponderant. CPA has distinguished three homogenous groups of varieties. Group1:Dahbia; BM4; BM2; BM3; BLg; G9; M1; BRK; Picual; BB and M6, which has a strong affinity for C18:0,C18:1,C20:0;C20:1 and high ratios of C18:1/C18:2 and MUFA/PUFA. Group2: Picholine of Languedoc related to C18:3. The groupe3: Gordal, BKa, BMM, Ascolana Tenera, BMR, BMK and Manzanille, that is approached by fatty acids: C16:0, C16:1, C17:0; C17:1, C18:2 and low ratios of C18:1/C18:2 and MUFA/PUFA.