Two rare olive cultivars, Dhokar and Gemri-Dhokar, growing in the south of Tunisia were investigated to identify their phenolic profile and evaluate their sugar content and antioxidant activity. The highest value of phenolic content was detected in Gemri-Dhokar cultivar extract (6.97 g gallic acid equivalents/kg of fresh olive). In addition, sugar content was quantified; glucose (45.17 g/kg of fresh olive) was the predominant sugar in Dhokar cultivar, followed by fructose (40.83 g/kg of fresh olive). The identification of phenolic compounds was based on separation by high-performance liquid chromatography equipped with a diode array detector followed by liquid chromatography-mass spectrometry analysis. In both cultivars, Oleuropein aglycon derivatives and elenolic acid were the main phenolic components. Oleuropeins were the major compounds quantified in the Gemri-Dhokar drupes olives (61.04 mg/100 g of fresh olive), while 0.25 mg/100 g were found in fresh Dhokar. A new iridoid compound, isolated as pure compound, was not previously reported in the literature. Its structure was established by spectroscopic analyses (NMR, UV, MS, and IR). DPPH, ABTS, and FRAP assays showed that the most important antioxidant capacity of olive extracts was found in with Gemri-Dhokar cultivar.

The analytical parameters of two oils that were determined in this study were greatly influenced by genetic factors (cultivar).

This paper presents the first investigation on the effect of enrichment refined olive oil by chlorophyll pigment extracted from Chemlali olive leaves during storage (6 months). The changes that occurred in the quality indices, fatty acids, sterol, and phenolic content were investigated during the storage of refined olive oil under RT (208C) and accelerated conditions (508C) in the dark. Additionally, the pigments (chlorophyll and carotene) changes during 6 months of oil storage were evaluated. At the end of the storage, more than 90% of chlorophyll pigments decomposed in all samples, while, carotene pigment loss was lower showing up to 60 and 85% loss for oil stored at 20 and 508C, respectively, at the end of storage. The reduction of total phenolic compounds exhibited similar degradation profiles, being reduced by 5% and up to 60% for the enriched refined olive oil stored at 20 and 508C in 6 months, respectively. In the fatty acid composition, an increase in oleic acid and a decrease in linoleic and linolenic acids were less significant in enriched than non-enriched refined olive oil. On the other hand, sterol composition was less affected by storage in enriched oil samples. However, the sterol concentration of the oil samples showed an increase in b-sitosterol, 24-methylene cholesterol, stigmasterol, and a decrease in cholesterol, D5, 24-stigmastadienol percentage at the end of storage. Based on the Rancimat method, the oils with added leaf pigment extract had the lowest peroxide value and the highest stability. After 6 months of storage, the oxidative resistance of refined olive oil fell to 0.2 and to zero for enriched refined olive oil stored at 20 and 508C, respectively.