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Characterization of rare virgin olive oils cultivated in southern Tunisia during fruits development process: major compounds and oxidative state in tandem with chemometrics
- Ben Brahim, Samia, Bouaziz, Mohamed
- European food research & technology 2019 v.245 no.4 pp. 939-949
- carotenoids, chemometrics, chlorophyll, cultivars, food research, free fatty acids, linoleic acid, oleic acid, olives, oxidative stability, peroxides, pigments, principal component analysis, ripening, triacylglycerols, virgin olive oil, Tunisia
- The present study reports the olive oil quality properties, namely free fatty acid, peroxides index, purity properties [fatty acid and triacylglycerol (TAG) composition], antioxidant compounds (total phenol, carotenoid and chlorophyll content) and oxidative stability. These analyses were performed for three rare cultivars grown in southern Tunisia (region of Tataouine). All the samples have presented good quality according to the international olive council norms. Nevertheless, there was a difference in many of the evaluated parameters as a function of ripening stages and cultivars. The oleic acid and linoleic acid amounts of olive oils increased with the ripening progress, with the highest rates were found in Fakhari cultivar. The most abundant triacylglycerols of olive oils were OOO, POO, LOO + PLnP, PLO + SLL and POP. Moreover, a general decrease (p < 0.05) of the total phenolic content, pigments content and oxidative stability were observed during maturation. The principal component analysis was used to classify nine olive oils samples depending on cultivars and maturity degree.