What is it about?

Olive oil quality has received much attention during the last 2 decades. Within the current work, Moroccan olive oil phenolic compounds were detected and quantified. Moreover, the discrimination of olive oil quality in terms of geographical origin, as well as the impact of edaphic and climatic conditions on its quality were revealed.

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Why is it important?

This research is the first of its kind in Morocco since there is no previous researcher has so far addressed the impact of pedoclimatic factors on olive oil quality.

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This page is a summary of: Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years, European Food Research and Technology, September 2021, Springer Science + Business Media, DOI: 10.1007/s00217-021-03842-7.
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