Changes in Olive Oil Quality of Chétoui Variety According to Origin of Plantation

Abstract

Chétoui is the second main olive variety cultivated in the north of Tunisia and shows a high capacity of adaptation to various pedoclimatic conditions. The aim of this work was to study changes in oil composition of such variety according to origin of plantation. Thus, olives at the same stage of maturation were harvested from seven regions in the north of the country for oil extraction and analysis. Three consecutive crops from years 2000, 2001 and 2002 were considered. The analytical parameters studied were fatty acid composition, triacylglycerol molecular species and amounts of polyphenols and o‐diphenols. The results showed considerable variability in oil composition because of the effect of cultivar–environment interaction.

Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

“…As can be seen from Figure 1, the Alanya location got the highest average rainfall among the locations studied and the Karaman location is at the highest average altitude. The higher levels of phenolic compounds in the Alanya samples in this study do not corroborate the correlation noticed by Tovar et al (2002), Romero et al (2003) and Yousfi et al (2006), but agrees with the results of Ben Temime et al (2006). The olives that were cultivated in higher altitude locations were reported to contain higher percentages of phenolics than the olives from lower altitude locations (Mousa et al, 1996).…”

“…Romero et al (2003), Tovar et al (2002) and Yousfi et al (2006) reported that there were reductions in phenolic concentrations of olive oils from fruits of olive trees cultivated in irrigated areas or under high rainfall conditions when compared to the oils from non-irrigated or low rainfall areas. On the other hand, a positive relationship was reported between phenol content and precipitation for the virgin olive oils from the Chetoi variety (Ben Temime et al, 2006). As can be seen from Figure 1, the Alanya location got the highest average rainfall among the locations studied and the Karaman location is at the highest average altitude.…”

“…The Alanya and Ceyhan samples showed higher while Silifke samples showed lower radical scavenging effects and total phenolic contents in the following crop year. The lower average rainfall in the consecutive crop year in Silifke could bring about the drop in total phenolic content of fruits from this location due to the positive relationship between phenol content and precipitation which was previously reported by Ben Temime et al (2006). Because Silifke was the only location which had a decrease in the rainfall level between crop years a reduction in total phenolic content was seen only in Silifke samples.…”

Influence of genotype and harvest year on polyphenol content and antioxidant activity in murtilla (Ugni molinae Turcz) fruit

“…Therefore, our results showed a trend in increasing total polyphenol content, DPPH antioxidant activity and dry matter with increasing rainfall and number of frosts. Several researchers attribute differences in the level of phenolic compounds and antioxidant activity in fruits and vegetables of the same genotype grown in different locations or different years to changes in environmental conditions, such temperature, water availability (drought or precipitation), light intensity, salinity and pollination (van der Sluis et al, 2001;Connor et al, 2002;Howard et al, 2003;Temime et al, 2006;Ksouri et al, 2008;Bolling et al, 2010;Kevers et al, 2011;Sun et al, 2011). However, the mechanism behind the effects of low temperature (number of frosts) and water availability (rainfall) on phenolic content and other secondary metabolites in plants is not clearly understood.…”

Solid carbon dioxide to promote the extraction of extra-virgin olive oil

“…(García et al, 1996;Kiritsakis, 1998;Zamora et al, 2001;Rotondi et al, 2004;Abaza et al, 2005;Ben Temime et al, 2006;Baccouri et al, 2007;Dag et al, 2009). Thus, the application of improved working conditions could potentially offer the real possibility to predict the concentration of phenolic and volatile components in this product and also to modulate its nutraceutical properties as well as the sensorial perception produced.…”