Biochemical Characterization of Some Tunisian Olive Oils

Dhifi, Wissal; Sellami, Ibtissem Hamrouni; Ayachi, S.; Chahed, Thouraya; Saïdani, M.; Marzouk, Brahim

doi:10.1111/j.1745-4522.2004.01148.x

Cited by 27 publications

(28 citation statements)

References 22 publications

(49 reference statements)

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“…Significant differences in the fatty acid content between the oils of the two areas studied, assessed by Students t-test, were detected only for palmitic, stearic and linoleic acid ( Table 3). The palmitic acid content of the studied monovarietal oils had values varying from 12.0 to 13.6%, which was in good agreement with the contents of this fatty acid reported for other virgin olive oils from Tunisia (9.1 -19.7%) [16] [17]. The content of stearic acid, another important saturated fatty acid, was lower (1.7%) in oils from Boughrara (lower altitude) than in oils from Bé jaoua (2.3%).…”

supporting

confidence: 87%

Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Dabbou

Sifi²,

Rjiba

et al. 2010

Chemistry & Biodiversity

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The present work focused on the quality and the chemical composition of monovarietal virgin olive oil from the Sigoise variety grown in two different locations in Tunisia, viz., a sub-humid zone (Béjaoua, Tunis) and an arid zone (Boughrara, Sfax). In addition to the quality characteristics (acidity, peroxide value, and the spectrophotometric indices K232 and K270) and the chemical composition (content of fatty acids, antioxidants, and volatile compounds) of the oil, the fruit characteristics of the olives were studied. Except for the content of the majority of the fatty acids, there were significant differences observed in the oil composition of olives that were cultivated in different locations. The content of total phenols and lipoxygenase (LOX) oxidation products was higher for olives grown at the higher altitude, whereas that of alpha-tocopherol, carotenes, and chlorophylls was higher for olives from the Boughrara region (lower altitude). Moreover, olives produced at the higher altitude showed a higher ripeness index and oil content than those cultivated at the lower altitude.

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supporting

confidence: 87%

Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Dabbou

Sifi²,

Rjiba

et al. 2010

Chemistry & Biodiversity

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“…Z-Hexenyl acetate is present in the aroma of Picholine and Ascolana Tenera oils in low amounts, thus indicating a low presence of alcohol acyl transferase (AAT). A higher level of AAT was evidenced in the Chétoui cultivar since the quantity of Zhexenyl acetate is more important [5] than in the Picholine and Ascolana Tenera oils. In the Koroneiki oil headspace, Zhexenyl acetate was completely absent, pointing at an absence of AATactivity.…”

Section: Composition Of Volatile Compounds Of Olive Oilsmentioning

confidence: 92%

“…Chétoui is widespread in the northern part of the country and has a high capacity to adapt to various pedoclimatic conditions. Well known for its good quality and high levels of antioxidant compounds, combined with a high oleic acid level, it contains, however, only a moderate level of total aroma [4][5][6]. Hence, in order to improve the olive oil quality of Chemlali, Tunisia has adopted a genetic improvement program encouraging the plantation of Mediterranean varieties.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Dabbou

Issaoui

Servili

et al. 2009

Euro J Lipid Sci & Tech

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The behaviour of three European olive varieties, Ascolana Tenera, Koroneiki and Picholine, cultivated in the north of Tunisia, was compared to an autochthonous variety, Chétoui. Most of the quality indices and the fatty acid composition showed significant variations between the olive oils. Among the introduced varieties, the Picholine cultivar had the highest value of oleic acid (61%) whereas the Ascolana Tenera cultivar was noteworthy for its lowest content of phenolic compounds (175 mg/kg) and presented the highest level of palmitic acid. The Chétoui variety presented a high content of oleic and linoleic acids. But all samples, both the autochthonous Chétoui and the introduced cultivars, have similar levels of antioxidant compounds, with the exception of phenols. The aroma composition showed significant differences between the oils from the foreign cultivars. The major volatile component was the C-6 aldehyde fraction whose content varied greatly between the different varieties studied: The E-2-hexenal content ranged from 1.6 mg/kg of oil in the Ascolana Tenera variety to .5 mg/kg for the Picholine and Koroneiki cultivars, whereas the Chétoui variety had the lowest levels of volatile compounds, with the exception of the hexanal level which was tenfold higher than in the foreign cultivars. Therefore, our results showed that two of the introduced varieties, Koroneiki and Picholine, showed good adaptation to the Tunisian cultivation conditions. So far, we claim the possibility to develop the successful cultivation of these latter imported varieties in the country.

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“…Other studies from different continents also indicate differences in oil fatty acid compositions compared to the european Mediterranean Basin and with respect to IOOC standards, especially for oleic acid contents in warm areas such as Tunisia, Turkey, and Iran (Nergiz and Engez, 2000;Sadeghi and Talaii, 2002;Dhifi et al, 2004;Manaï et al, 2007;Zarrouk et al, 2009;Diraman, 2010). Air temperature in NW Argentina can reach maximum daily temperatures of up to 5-10°C above that observed in Córdoba and Jaén (Spain) during many months of the year.…”

Section: Discussionmentioning

confidence: 99%

“…While olive variety is the major determinant of chemical oil composition, environmental factors such as temperature during fruit growth also play a role in oil quality (Uceda and Hermoso, 2001). Environmental factors have likely contributed to some of the differences in the fatty acid composition found in Tunisia (Dhifi et al, 2004;Manaï et al, 2007;Zarrouk et al, 2009), Turkey (Nergiz and Engez, 2000), Iran (Sadeghi and Talaii, 2002), and Australia (Mailer, 2005) compared to traditional European producers.…”

Section: Resumen Perfiles De áCidos Grasos De Aceites De Oliva Virgenmentioning

confidence: 99%

Fatty acid profiles of varietal virgin olive oils (<i>Olea europaea</i> L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

Rondanini¹,

Castro²,

Searles³

et al. 2011

Grasas y Aceites

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grown in NW Argentina versus the Mediterranean. For Arbequina, the oleic content decreased with increasing temperature during oil accumulation (22% per °C). The classification of varieties should be useful in the selection of virgin olive oils for corrective blending and for choosing varieties for new orchards in order to meet IOOC requirements. The differences in fatty acid composition between NW Argentina and the Mediterranean Basin are most likely to be related to a genotype x environment interaction, and the negative effect of the high seasonal mean temperature during oil accumulation will need further research. KEY-WORDS: Oil quality -Oleic acid -Temperature -Virgin olive oil -Warm arid environment. INTRODUCTIONIn the last two decades, olive production has increased dramatically in Argentina due to governmental tax promotions spurred by the increased international demand for olive oil. New orchards have been planted in the warm desert valleys of mountainous Northwestern Argentina including the Provinces of La Rioja, Catamarca, and San Juan (28 -31° S latitude). This extensive region covers about 25,000 km 2 and has a great deal of environmental variability in temperature, rainfall, elevation above sea level, and soils (Ayerza and Sibbett, 2001). The climate is semi-arid to arid with higher temperatures (especially in the winter and spring) than in the Mediterranean Basin, and rainfall occurs predominately in the summer months with a pronounced dry season in the winter. The new olive industry mainly consists of large private growers and investors with intensive mono-varietal orchards including both table and oil varieties from Italy and Spain along with some production of the local Argentine variety Arauco (Matías et al., 2004). Domestic olive oil consumption is very low, and olive oil is mainly exported to Brazil, Canada, the United States, and some European countries (MAGPyA, 2010).The increase in olive production has been accompanied by a modernization of the industrial extraction facilities. Modern facilities have been installed with the primary aim of producing high quality virgin olive oils rather than refining or extracting oil with solvent from olive-pomace. The RESUMEN Perfiles de ácidos grasos de aceites de oliva virgen (Olea europaea L.) de huertos en plena producción en los valles cálidos áridos del noroeste de Argentina (La Rioja).La industria oleícola del noroeste de Argentina creció sustancialmente durante las últimas dos décadas para producir aceite de oliva virgen exportable. Para evaluar el perfil de ácidos grasos de los principales aceites varietales, se analizaron 563 muestras de aceite de 17 variedades en la provincia de La Rioja durante [2005][2006][2007][2008]. Las variedades se clasificaron de acuerdo a su contenido de ácido oleico en bajo (55%; Arbequina, Arauco), medio (55-65%; Barnea, Frantoio), o alto (65%; Manzanilla, Empeltre, Leccino, Coratina, Changlot, Picual). Utilizando datos de este trabajo y de la literatura, los aceites de variedades de origen español (Arbequina y Picu...

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Biochemical Characterization of Some Tunisian Olive Oils

Cited by 27 publications

References 22 publications

Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Effect of Pedoclimatic Conditions on the Chemical Composition of the Sigoise Olive Cultivar

Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia

Fatty acid profiles of varietal virgin olive oils (<i>Olea europaea</i> L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

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