Characterization and Discrimination of Oueslati Virgin Olive Oils from Adult and Young Trees in Different Ripening Stages Using Sterols, Pigments, and Alcohols in Tandem with Chemometrics

• Published in: Journal of agricultural and food chemistry 2017-05, Vol.65 (17), p.3512-3522
• Main Authors: Chtourou, Fatma, Jabeur, Hazem, Lazzez, Ayda, Bouaziz, Mohamed
• Format: Article
• Language: English
• Subjects: Alcohols - analysis; Color; Discriminant Analysis; Olea - chemistry; Olea - growth & development; Olive Oil - chemistry; Pigments, Biological - analysis; Sterols - analysis; Trees - chemistry; Trees - growth & development
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b04122

Dynamics of squalene, sterol, aliphatic alcohol, pigment, and triterpenic diol accumulations in olive oils from adult and young trees of the Oueslati cultivar were studied for two consecutive years, 2013–2014 and 2014–2015. Data were compared statistically for differences by age of trees, maturation of olive, and year of harvesting. Results showed that the mean campesterol content in olive oil from adult trees at the green stage of maturation was significantly (p < 0.02) above the limit established by IOC legislation. However, the mean values of campesterol and Δ-7-stigmastenol were significantly (p < 0.01) above the limits in oils from young trees at the black stage of ripening. Principal component analysis was applied to alcohols, squalene, pigments, and sterols having noncompliance with the legislation. Then, data of 36 samples were subjected to a discriminant analysis with “maturation” as grouping variable and principal components as input variables. The model revealed clear discrimination of each tree age/maturation stage group.