Location Effects on Oxidative Stability of Chétoui Virgin Olive Oil

Temime, Sonia Ben; Baccouri, Béchir; Taamalli, Wael; Abaza, Leïla; Daoud, Douja; Zarrouk, Mokhtar

doi:10.1111/j.1745-4514.2006.00086.x

Cited by 28 publications

(26 citation statements)

References 17 publications

(30 reference statements)

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“…This is in accordance with our results. The geographical growing area as well influence the chemical composition of olive oil as showed in our results which is in accordance with reported study in the literature [34,35].…”

Section: Principal Component Analysis (Pca)supporting

confidence: 93%

“…Briefly, after addition of 0.5 mL of internal standard solution ca. 5 g of oil sample was saponified with an ethanolic potassium hydroxide solution; the unsaponifiable fraction was isolated by solid phase extraction on an aluminium oxide column and the sterolic fraction was obtained after TLC with n-hexane/diethyl ether 65: 35 (v/v) as developing solvent and 2,7-dichlorofluorescein spray to visualise the band. The trimethylsilyl ethers were obtained by the addition of 1methylimidazole and N-methyl-N-(trimethyl-silyl)-heptaflorobutyramide (MSHFBA).…”

Section: Sterol Compositionmentioning

confidence: 99%

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Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia

Hassine

Taamalli

Slama³

et al. 2014

Euro J Lipid Sci & Tech

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In this work, virgin olive oils from autochthonous and introduced varieties cultivated in Tunisia were analyzed for their chemical composition and sensorial profile, and were subject to 3700 consumer‐preferences survey. The chemical and sensorial analyses revealed that Chetoui and Oueslati cultivars were characterized by their oils richer in C18:1, C20:1, OOO, α‐ and γ‐tocopherols, chlorophyll, stigmasterol, (Z)‐3‐hexenol and more stable and bitter, pungent and fruity than those from Arbequina, Zalmati, and Chemlali VOOs. With the aim to identify the most appreciated variety among others, statistical analyses were carried out. Consumers showed appreciation of the oils from “Chetoui” variety. Chetoui olive oils from Borj Toumi and Testour localities were the most appreciated with 50–60% of consumer preference which is the nearest point to the optimum product preference (70%). The results showed that consumer preferences seem to be positively correlated to various sensorial notes (fruitiness, bitterness, and pungency). Preferred oils were characterized by their richness in oleic acid, pigments, tocopherols, and polyphenol amounts. Practical applications: The results are of interest for the olive oil industry where they can be applied in olive oil blending. Preference mapping of the seven VOO samples. OUES: Oueslati, CHEM: Chemlali, CH MB: Chetoui Mjez El Beb, CH TES: Chetoui Testour, CH BT: Chetoui Borj Toumi, ARBE: Arbequina, Fr: fruity, Pun: Pungent, Bitt: Bitter, PV: Peroxide value, Chloro: Chlorophylls, Caro: Carotenoids, Ole: Oleuropein, C18:1: Oleic acid, C16:0: Palmitic acid, C18:2: Linoleic acid, TP: Total polyphenols.

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Section: Principal Component Analysis (Pca)supporting

confidence: 93%

Section: Sterol Compositionmentioning

confidence: 99%

Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia

Hassine

Taamalli

Slama³

et al. 2014

Euro J Lipid Sci & Tech

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“…To examine the compounds that more desirably explain the oxidative stability differences, regression analysis was applied. The pattern observed in this work was same as other reports [4]. They found that phenolic compounds have major contribution.…”

supporting

confidence: 92%

Antioxidant compounds of Iranian olive oils influenced by growing area, ripening stage, and cultivar

Noorali

Barzegar

Sahari

2016

Euro J Lipid Sci & Tech

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Phenolic and tocopherol compounds of virgin olive oils, obtained from three imported cultivars (cvs) of Mission, Beleydi, and Koroneiki collected in two different ripening stages from two completely different regions (subdesertic zone (Qom) and Caspian zone (Gorgan)), were determined. Regardless of the growing area conditions, Beleydi cultivars showed the lowest oil content, total phenolic content, secoiridoids, and oleuropein aglycone along with the highest content of decarboxy methyl ligstroside aglycon, ligstroside aglycone, and consequently the lower oxidative stability. Moreover, in spite of lower oil contents, the cvs growing in Qom had higher total phenolic compounds, secoiridoids, oleuropein aglycone and higher oxidative stability. Furthermore, the amount of most of the studied components decreased during the ripening stages. Practical applications: For selection of well‐characterized cvs, assessing cv‐cultivation zone‐maturity seems unavoidable before commercialization. This trend supports the differentiation of various olive oils and have motivated new and unique branding that assist their sales as well as the need for evaluating the adaptability of imported olive cvs into different growing areas and the most appropriate time of harvest before developing plantations, as a key point for mills due to the increased competitiveness and quality protection. Physicochemical properties of selected olive cultivars grown in Iran were determined and a correlation between their phenolic compounds and oxidative stability was achieved. Finally, geographic origin of olive cvs was determined by using principal component analysis.

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“…Virgin olive oil composition depends on a number of factors such as the interaction between the cultivar and the environment, cultivation techniques, fruit ripeness and oil extraction system (Abaza et al 2005;Ben Temime et al, 2006;Baccouri et al, 2007c). The analysis of wild olive oils has shown that there were qualitative and quantitative differences among the chemical profiles of oils from the wild trees tested, in spite of having been cultivated under identical environmental conditions.…”

Section: Effect Of Various Compounds On Virgin Olive Oil Stabilitymentioning

confidence: 99%

Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (<i>Olea europaea</i> L. subsp. <i>oleaster</i>)

Baccouri¹,

Zarrouk²,

Baccouri³

et al. 2008

Grasas y Aceites

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SUMMARYComposition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. Oleaster).A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. Oleaster) was conducted in order to define new cultivars which are welladapted to the Tunisian environment and yield high quality oils. The study was done during the crop years 2003/04, 2004/05 and 2005/06. The main analytical parameters of the oils were evaluated: fatty acid compositions, chlorophylls, carotenoids, tocopherols and phenolic compounds as well as their relationship with oxidative stability.The fatty acid composition of all the wild olive trees tested produced virgin olive oil which complies with commercial standards, as well as for their appreciable amounts of tocopherols and phenolic compounds. Tocopherol analysis by HPLC revealed the presence of α, β, γ and δ tocopherols in all the studied olive oils. Total tocopherol content was significantly influenced by the varietal factor. It ranged from 310 (SB12) to 780 mg/kg (H3). As for total tocopherols, the amount of each tocopherol varied according to genotype. α tocopherol is the most prominent, whereas β, γ and δ tocopherols are less represented. Results showed a clear influence of total phenols and o-diphenols on virgin olive oil stability (R = 0.905, 0.963 P < 10 -3 , respectively), and a much lower contribution of tocopherols (R = 0.568) and acidic composition (R = 0,563). KEY-WORDS:Oxidative stability -Phenols -Tocopherols -Virgin olive oil -Wild olive. INTRODUCTIONThe olive tree (Olea europaea L.) is a subtropical species typical of the Mediterranean basin where it represents the most important oilproducing crop. Virgin olive oil, due to its use without refining, shows very interesting nutritional and sensorial properties, being one of the pillars of the so-called Mediterranean diet. Its oxidative stability, sensory quality and health properties stem from a prominent and well-balanced chemical composition (Boskou, 1996;Servilli et al., 2004).The increasing popularity of olive oil has been mainly attributed to its high content of oleic acid, which may affect the plasma lipid/lipoprotein profiles and its richness in phenolic compounds acting as natural antioxidants, which may contribute to the prevention of human disease (Visioli et al., 1998;Visioli et al., 2000).Tunisia occupies the fourth place on a worldwide scale in terms of olive oil production (IOOC, 2004). Tunisian olive plantations are spread all over the country in different edapho-climatic conditions and account for about 63 million trees covering 1.6 million hectares. A major effort has been made recently for improving the quality of olive oil produced in Tunisia.At present the Tunisian olive grove is dominated by only two main varieties: Chétoui and Chémlali. The introduction of different virgin olive oil types into the market, with different sensory and chemical Composition, quality and oxidative stability of virgin olive oils from some selected wild ...

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Location Effects on Oxidative Stability of Chétoui Virgin Olive Oil

Cited by 28 publications

References 17 publications

Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia

Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia

Antioxidant compounds of Iranian olive oils influenced by growing area, ripening stage, and cultivar

Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (<i>Olea europaea</i> L. subsp. <i>oleaster</i>)

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