Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

Temime, Sonia Ben; Manai, Hédia; Methenni, Kawther; Baccouri, Béchir; Abaza, Leïla; Daoud, Douja; Casas, Jacinto Sánchez; Bueno, Emilio Osorio; Zarrouk, Mokhtar

doi:10.1016/j.foodchem.2008.02.012

Cited by 84 publications

(90 citation statements)

References 25 publications

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“…Another important polyunsaturated fatty acid PUFA , linoleic acid, was found in the range of 10.14 to 25.12 for Zarrazi Medenine Table 2 Fatty acids in Chemlali, Chetoui and Zarrazi olive oils grown in different geographical regions. and Chetoui Sfax, respectively 19 who suggested the importance of the environment parameter in defining the oil quality of the Tunisian Chetoui cultivar. In fact, they pointed out that virgin olive oils produced by Chetoui olive cultivar from Beja provenance were particularly rich in oleic acid and contain relatively low levels of linoleic acid compared to the Chetoui oils originated from other studied localities.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

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

et al. 2017

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Section: Fatty Acid Compositionmentioning

confidence: 99%

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

et al. 2017

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“…Several authors highlighted that the presence and distribution of the various sterol forms depend on many factors such as olive ripening degree 37 , agronomic and climatic conditions 12 , harvesting technics, oil extraction and storage conditions, refining process 38 as well as cultivars and geographical origin 11,13,14 .…”

Section: Determination Of the Sterolic Pro Lementioning

confidence: 99%

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

et al. 2017

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“…Additionally, the determination of sterols is of major interest due to their health benefits (Temime et al, 2008). Several reporting that the olive oil fatty acid composition is influenced by the olive's variety among other factors were previously published (Tsimidou and Karakostas, 1993).…”

Section: S a Vekiari V Oreopoulou Y Kourkoutas N Kamoun M Mmentioning

confidence: 99%

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Vekiari¹,

Oreopoulou²,

Kourkoutas³

et al. 2010

Grasas y Aceites

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RESUMEN Caracterización y variación estacional de la calidad del aceite de oliva virgen de las variedades Throumbolia y Koroneiki del Sur de Creta.Aceite de oliva virgen extra fue producida con aceitunas de las dos principales variedades cultivadas en la región de Rethymnon en la isla de Creta denominadas "Throumbolia" y "Koroneiki". La primera es una variedad muy famosa debido a la falta de amargor natural de su fruto, mientras que la última es la variedad más común de aceitunas cultivada en el norte de Grecia. La aceitunas fueron cosechadas en tres estados sucesivos de maduración de acuerdo al color de su piel y el aceite de oliva virgen extra fue extraído en una almazara experimental a 30ºC. El indice de peróxides, la absorción UV, la acidez, el contenido en ácidos grasos y los polifenoles totales fueron medidos y los contenidos de tyrosol, hydroxytyrosol 3,4-DHPEA-EDA, p-HPEA-EDA y 3,4-DHPEA-EA fueron determinados por HPLC. La fracción de esteroles y el perfil de los componentes volátiles fueron analizados por GC y SPME GC/MS, respectivamente. El aceite de olovas de Throumbolia presentó un contenido extremadamente más alto de β-sitosterol y ácido linoleico (n6) que la variedad koroneiki. La concentración del ácido linoleico decrecio en ambas variedades, a diferencia del ácido oleico que presentó un incremento al mismo tiempo. Además, el contenidode OH-tyrosol fue más alto, mientras que el contenido de 3,4-DHPEA-EDA y los fenoles totales fueron más bajo, en aceite de oliva de Throumbolia que en el aceite de oliva producido por la variedad Koroneiki. En general, diferencias significativas fueron observadas en todos los parámetros entre los aceites de oliva producidos por las dos variedades durante las diferentes etapas de maduración. PALABRAS CLAVE: Calidad del aceite de oliva virgen -

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Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

Cited by 84 publications

References 25 publications

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

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

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (<i>Olea europaea</i> L.)

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

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