Physicochemical characteristics of extra virgin olive oil in function of tree age and harvesting period using chemometric analysis

Bouchaala, Fatma; Lazzez, Ayda; Jabeur, Hazem; Daoud, Lobna; Bouaziz, Mohamed

doi:10.1016/j.scienta.2014.09.056

Cited by 16 publications

(11 citation statements)

References 18 publications

(20 reference statements)

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“…Palmitic, stearic, oleic, and linoleic acids were measured as major fatty acids for all samples. In the oils from adult olive trees, palmitic acid was decreased significantly compared to its initial value (green stage) at both the cherry and black stages [18], while in samples of young trees, palmitic acid was increased significantly; these variations were not significant with respect to tree age. Oleic acid, the major fatty acid for all VOO analyzed, as well as stearic acid, did not change consistently during maturation, showing different trends.…”

Section: Fatty Acid Compositionmentioning

confidence: 70%

“…According to Bouchaala et al [18], VOO from olives of adult trees of the Oueslati cultivar harvested at a MI between 2.45 and 3.08 were characterized by the highest amounts of total phenol and the highest oxidative stability compared with VOO from olives of adult and young trees at the different stages of maturation. Moreover, a previous study on cv.…”

Section: Principal Component Analysismentioning

confidence: 99%

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Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

Chtourou

Valli

Bendini

et al. 2017

J Americ Oil Chem Soc

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Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods. Significant differences in contents of saturated fatty acids (p < 0.05), squalene (p < 0.05), alpha‐tocopherol and total tocopherol (p < 0.02) and oxidized form of decarboxymethyl oleuropein aglycon (p < 0.05) were seen between VOO from adult and young trees during maturation. Moreover, the volatile profiles of VOO from adult and young trees showed significant differences in the amounts of hexanal, 1‐penten‐3‐ol (p < 0.05), (Z)‐3‐hexenal and (Z)‐2‐penten‐1‐ol (p < 0.01). Principal component analysis showed that olives from adult trees should be harvested at the cherry stage of maturation to obtain a satisfactory level of oil quality, while olives from young trees should be harvested at the black maturation stage.

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Section: Fatty Acid Compositionmentioning

confidence: 70%

Section: Principal Component Analysismentioning

confidence: 99%

Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

Chtourou

Valli

Bendini

et al. 2017

J Americ Oil Chem Soc

Self Cite

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“…By plotting percentage KOY against farmers' estimated age of trees ( Figure 2) it can be seen that trees below 10 years old produced medium KOY, and it was the trees of 30 years old plus which yielded low KOY; the remaining tress, which consisted of most of the trees (>10 to 29 years) produced medium to very high KOY. Limited information is available on tree age and oil yield; however, in a study by Bouchaala et al (2014) evaluating the effect of olive tree age on oil content, they reported that young olive trees produced higher amounts of oil when compared to adult olive trees. In another study by Darmawan et al (2016), fresh fruits of oil palm revealed that yield increases to a peak limit with tree maturity and decreases as oil palm trees ages.…”

Section: Estimated Ages Of Trees Relationship With Kernel Oil Yield (mentioning

confidence: 99%

Oil yields for Allanblackia parviflora (tallow tree) in Ghana: the effects of oil extraction methods, tree morphology and environmental characteristics

Sefah¹,

Horwitz²,

Boyce³

et al. 2019

Afr. J. Food Sci.

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This study provided understanding of the oil yields from Allanblackia parviflora fruits in Ghana. The study sought patterns of variations in oil yield between 157 trees, 16 communities and 3 ecological zones. Ecological zone and soil properties were considered as surrogates for growing conditions associated with tree and fruit morphology. Kernel and seed oil yields were determined using the manual screw press ranged from 31.3 to 61.8% and 0.2 to 36.8%, respectively. Large variations were observed between individual trees, and significant oil yield differences were observed between the 16 communities. There were no relationships between oil yields and soil properties, even though tree-totree differences were observed. The farmers' estimated ages of the trees predicted kernel oil yields: very young and very old trees revealed medium and low kernel oil yields, respectively. Kernel oil yields were also seen to be influenced by ecological zone. Most of the low kernel oil yielding trees were identified in the semi deciduous forest zone (SD), and more trees in wet evergreen forest zone (W) were identified as very high kernel oil yielding trees. Trees selection for domestication can be based on tree phenotype and providing environmental conditions similar to the wet evergreen forest zone.

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“…revealed that Kinnow fruits harvested from younger (3‐year‐old) trees were rich in rag and rind mass, ascorbic acid, non‐reducing sugars, rind manganese and iron content compared to 6‐, 18‐ and 35‐year‐old trees. It has been reported that tree age significantly affected pomological parameters (mean fruit weight, moisture and fat content) and physicochemical characteristics of olive fruits and virgin oil recovery . Tree age also affects fruit yield and physical characteristics in the case of pummelo and apple .…”

Section: Introductionmentioning

confidence: 99%

Tree age affects physicochemical, functional quality and storability of Amrapali mango (Mangifera indica L.) fruits

Meena

Asrey

2018

J Sci Food Agric

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Higher total soluble solids and total sugars were found in fruit harvested from middle-age-group (18-year-old) trees during the entire storage period of 9 days. Most of the functional parameters, such as TP, AC and AA, were observed to be higher in fruits from younger (6-year-old) trees. The obtained results revealed that produce from middle-age-group (18-year-old) Amrapali mango orchards suit consumers' and processors' requirements. © 2017 Society of Chemical Industry.

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Physicochemical characteristics of extra virgin olive oil in function of tree age and harvesting period using chemometric analysis

Cited by 16 publications

References 18 publications

Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees

Oil yields for Allanblackia parviflora (tallow tree) in Ghana: the effects of oil extraction methods, tree morphology and environmental characteristics

Tree age affects physicochemical, functional quality and storability of Amrapali mango (Mangifera indica L.) fruits

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