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Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety

Author:
Lazzez, A., Perri, E., Caravita, M.A., Khlif, M., Cossentini, M.
Source:
Journal of agricultural and food chemistry 2008 v.56 no.3 pp. 982-988
ISSN:
0021-8561
Subject:
olives, maturity stage, plant growth, provenance, olive oil, Olea europaea, cultivars, food analysis, food composition, chemical compounds, phytosterols, nutrient content, tocopherols
Abstract:
Minor compounds such as sterols, aliphatic alcohols, tocopherols, and chlorophylls in virgin olive oil from Chemlali cultivar were analyzed during the maturity process. The study concerns oils from the following three different olive growing areas of Tunisia: Sfax, Sidi Bouzid, and Enfidha. Analytical results showed that both the maturity process and the olive provenances influence the evolution of the content of these compounds.
Agid:
734459