Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

Laroussi-Mezghani, Sonda; Dréau, Yveline Le; Molinet, Josiane; Hammami, Mohamed; Grati-Kamoun, Naziha; Artaud, Jacques

doi:10.1007/s00217-015-2613-9

Cited by 27 publications

(29 citation statements)

References 30 publications

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“…Three tocopherol isomers were detected and quantified in the oil samples, α‐tocopherol, β‐tocopherol, and γ‐tocopherol; δ‐tocopherol was not detected in these oil samples. This result confirms the absence of δ‐tocopherol detectable indicated in a recent work of Tunisian VOO (Laroussi‐Mezghani et al, ).…”

Section: Resultssupporting

confidence: 92%

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Guissous

Dréau

Boulkhroune

et al. 2018

J Americ Oil Chem Soc

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Differences in triacylglycerol, fatty acid, squalene, and tocopherol compositions were demonstrated between 8 varieties of virgin olive oils (Aberkane, Aguenaou, Aharoun, Aimel, Bouchouk Guergour, Bouichret, Chemlal, and Sigoise) from Petite Kabylie area, north eastern Algeria. Fatty acid and triacylglycerol morphotypes characterized each variety. A principal component analysis, based on triacylglycerol, fatty acid, and squalene compositions, differentiates between varieties. Minor fatty acids and squalene, usually not taken into account individually in authentication studies, are strongly involved in this differentiation, whereas the discriminant power of tocopherols is weak. Soft Independent Modeling of Class Analogy classification using chemical compositions as variables showed a high potential to authenticate the varietal origin of Algerian virgin olive oils. Keywords Fatty acids Á Triacylglycerols Á Minor compounds Á Characterization Á Chemometrics Á Algerian virgin olive oils J Am Oil Chem Soc (2018) 95: 267-281. J Am Oil Chem Soc (2018) 95: 267-281 268 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281 269 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281 270 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281

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Section: Resultssupporting

confidence: 92%

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Guissous

Dréau

Boulkhroune

et al. 2018

J Americ Oil Chem Soc

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“…Variations in oleic and linoleic acid contents were observed in olive oil samples obtained from polluted olive oil, compared to the control olive oil, they are probably associated with both genetic factors and environmental conditions during the development and the fruit maturity . The obtained results accord well with the findings of other authors, who have revealed that many agronomic parameters can alter the fatty acid composition of olive oil. The aspects that are mostly studied comprise cultivar and origin, fruit ripening, harvest period, and pedoclimatic conditions of production.…”

Section: Resultssupporting

confidence: 89%

“…Furthermore, they are mainly responsible for the olive oil color, which varies from yellow–green to greenish gold . Moreover, pigments are involved in autoxidation and photooxidation mechanisms . The growing area conditions had a significant effect on the amount of pigments, the chlorophyll and carotenoids values in COO were generally higher than those found in PO, and this difference was more marked for chlorophyll (Table ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

Rekik

Mansour

Jabeur

et al. 2019

Euro J Lipid Sci & Tech

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Given the importance of olive oil as a food product worldwide and given the exposure of many productive olive orchards to many pollution sources, this work is a contribution to the clarification of atmospheric metal pollution effects on the quality of olive oil and its possible toxicity for human beings. This work is carried out on olive orchards (Olea europaea L., cv. Chemlali) situated in a polluted region close to a fertilizer factory and in a controlled, unpolluted area, managed with comparable cultivation techniques during two successive years (2015/2016 and 2016/2017). Pollution negatively affects the oxidative stability and nutritional value of olive oil, especially by decreasing the contents of antioxidant compounds and the fatty acid composition. Atmospheric metals are confirmed to have a negative effect on olive oil chemicals; oils show a disruption of their squalene, tocopherols, and triglyceride composition in comparison with control oils. Practical Applications: This study is carried out in two olive orchards (Olea europaea L., cv. Chemlali) located in a polluted area near a fertilizer factory and in a control unpolluted site, managed with similar cultivation techniques. The aim is to investigate the physiological and biochemical responses of polluted oils (PO), exposed to atmospheric metal contamination as compared to control oils (CO). The results of this study emanate from the accidental exposure to contamination sources, such as the direct contact of olives, with an elevated polluted environment that might be made more severe by gaseous air pollutants emitted by the factory. Then, air contamination avoidance from factories should be examined together with any possible probable methodologies to decrease plant tissue contamination. The SIAPE is the main pollution source in Sfax city. Vegetation developed around the city is continuously exposed to air pollution. Therefore, olive fruits are contaminated by the chemical pollution which affects the quality of olive oils.

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“…In the same way, the results from a study comprising 30 Spanish olive cultivars, with total tocopherol contents ranging from 84 to 463 mg/kg (Beltrán et al, ), also showed that the amounts of tocopherols in virgin olive oil were significantly affected by genetics or cultivar. Other works carried out in different countries such as Brazil (Borges et al, ), China (Xiang et al, ), Croatia (Špika et al, ), Greece (Boskou et al, ), Italy (Aguilera et al, ; Condelli et al, ), Spain (Beltrán et al, ; Franco et al, ), Tunisia (Laroussi‐Mezghani et al, ), and Turkey (Arslan and Schreiner, ; Uluata et al, ), reported similar tocopherol ranges.…”

Section: Discussionmentioning

confidence: 63%

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

Rodrigues

Casal

Cruz

et al. 2020

J Americ Oil Chem Soc

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Tocopherols are compounds with high biological activity, beneficial for human health that can be found in vegetable oils like olive oil, contributing for its resistance to oxidation. In this work, the tocopherol contents of olive oils extracted from centenarian olive trees of six cultivars (cvs. Lentisca, Madural, Rebolã, Redondal, Verdeal, and Verdeal Transmontana) were evaluated during five consecutive crop seasons (2013)(2014)(2015)(2016)(2017). Three tocopherol isoforms (α-, βand γ-tocopherols) were detected in all analyzed olive oils, and their content varied significantly with the cultivar and year of production. The highest amounts were found in cv. Lentisca (456 AE 122 mg/kg olive oil), while the lowest were observed in cv. Verdeal (179 AE 45 mg/kg olive oil). Crop year was the most influential factor, with the highest contents observed in 2013 and lowest in 2014. Principal component analysis and hierarchical clustering analysis helped differentiate olive oils according to cultivar or production year. These data suggest that tocopherol composition may serve as a chemical marker to distinguish the subject cultivar olive oils from centenarian trees either by olive cultivar or by crop year, being some cultivars identified as potential candidates for guaranteeing the production of olive oils rich in these compounds.Keywords Monovarietal olive oils Á α-Tocopherol Á Crop year Á Vitamin E Á Olive tree germplasm J Am Oil Chem Soc (2020) 97: 497-507.

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Biodiversity of Tunisian virgin olive oils: varietal origin classification according to their minor compounds

Abstract: PLS-DA performed for the two most representative varieties (Chemlali Sfax and Chetoui). The obtained percentages of correct classification (superior to 97 %) proved the potential of the used method in varietal origin authentication.

Cited by 27 publications

References 30 publications

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Chemometric Characterization of Eight Monovarietal Algerian Virgin Olive Oils

Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory

GxE Effects on Tocopherol Composition of Oils from Very Old and Genetically Diverse Olive Trees

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