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Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri‐Bouchouka and Chemlali‐Tataouin cultivars

Rigane, Ghayth, Boukhris, Maher, Bouaaziz, Mohamed, Sayadi, Sami, Salem, Ridha Ben
Journal of the science of food and agriculture 2013 v.93 no.5 pp. 1242-1248
acid value, chlorophyll, cultivars, freezing point, oleuropein, olives, oxidative stability, palmitic acid, phenols, squalene, virgin olive oil, Tunisia
BACKGROUND: The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri‐Bouchouka, a rare olive cultivar, and Chemlali‐Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α‐tocopherol compositions and oxidative stability. RESULTS: Jemri‐Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali‐Tataouin was characterised by a high percentage of palmitic acid (14.75%), which makes this oil freeze at a low temperature. On the other hand, Jemri‐Bouchouka oil was characterised by a low phenolic and α‐tocopherol content (267.72 mg GAE kg⁻¹ and 278.34 mg kg⁻¹, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability. CONCLUSION: The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar. © 2012 Society of Chemical Industry