Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars

Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive o...

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Published in:Emirates journal of food and agriculture 2018-07, Vol.30 (7), p.581-591
Main Authors: Nuno Rodrigues, Souihli Slim, Veloso, Ana C.A., Dias, Luis G., Susana Casal, Rebeca Cruz, Oueslati, Souheib, Antonio M. Peres, Jose A. Pereira
Format: Article
Language:English
Subjects:
Antioxidants
Chromatography
Cultivars
Fatty acids
Food quality
Oils & fats
Olive oil
Olives
Organic chemistry
Phenols
Polyunsaturated fatty acids
Scavenging
Stability
Storage conditions
Tocopherol
Tocopherols
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container_issue 7
container_start_page 581
container_title Emirates journal of food and agriculture
container_volume 30
creator Nuno Rodrigues, Souihli Slim
Veloso, Ana C.A.
Dias, Luis G.
Susana Casal, Rebeca Cruz
Oueslati, Souheib
Antonio M. Peres, Jose A. Pereira
description Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.
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subjects Antioxidants
Chromatography
Cultivars
Fatty acids
Food quality
Oils & fats
Olive oil
Olives
Organic chemistry
Phenols
Polyunsaturated fatty acids
Scavenging
Stability
Storage conditions
Tocopherol
Tocopherols
title Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
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