Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

“…The calibration curves of each standard were established by plotting the peak area vs. the corresponding concentration, respectively. Total phenolic and total flavonoid contents of each oil sample were analyzed via UV spectrophotometry 19 . Each sample 0.5 g was diluted with acetone to a volume of 20 ml.…”

Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

“…The specific fatty acid composition in olive oil varies depends on various factors such as olive cultivar, climate, latitude, and stage of maturity 5 . The composition of fatty acids influences the stability, nutritional value and is characteristic of olive oils 5 .…”

“…The composition of fatty acids influences the stability, nutritional value and is characteristic of olive oils 5 . Besides, the nutritional benefits are primarily related to the fatty acid composition, mainly due to both the high content of oleic acid and the balanced ratio of saturated and polyunsaturated fatty acids.…”

“…The most important classes of phenolic compounds present in olive fruits are phenolic alcohols, secoiridoids, flavonoids, and phenolic acids 3 . However, several studies claim that the quality of the olive oil depends on many factors, such as geographic 4 , harvesting time, agronomic conditions: irrigation regime and fertilization, technological factors such as the extraction system and post-harvest storage conditions 5 .…”

Comparative Study of Oil Quality and Aroma Profiles from Tunisian Olive Cultivars Growing in Saharian Oasis Using Chemometric Analysis

“…oil depends on the levels and activity of the enzymes involved in the various pathways 13 which are genetically determined 14 , the climate and soil type 15 , the ripening cycle of the fruit 10 , the processing equipment 16 , the extraction method and storage conditions 17 . However, the effects of these parameters on profile of aroma-related compounds are still ambiguous.…”