The Effect of Storage Time on the Quality of Olive Oil Produced by Cooperatives for Olive Growers in the North of Morocco

Olive oil is much appreciated for its nutritional value which is strongly related to the quality and olive oil shelf life is affected by storage time. The effect of storage time was studied for olive oil produced by cooperatives for olive growers in the north of Morocco, to evaluate the quality and mark improvement in quality parameters of olive oils produced in this region stored at room temperatures in dark and monitored for 12 months. The samples which were studied collected from the North of Morocco are specific to the region of Ouazzane in Loukkos area were examined for physical and chemical properties (free fatty acid (% oleic acid), peroxide values (meq O 2 /kg), saponification number (mg KOH/g), iodine value (g /100 g), specific absorbance values (k232, k270), refractive index, pH) and total phenol content. This work reports changes in the major quality parameters of olive oils samples stored at room temperature in dark and monitored every three months for one year and all olive oil samples 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 after one year.