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Gas chromatographic-mass spectrometric characterisation of triterpene alcohols and monomethylsterols in developing Olea europaea L. fruits
- Sakouhi, Faouzi, Absalon, Christelle, Sebei, Khaled, Fouquet, Eric, Boukhchina, Sadok, Kallel, Habib
- Food chemistry 2009 v.116 no.1 pp. 345-350
- gas chromatography, mass spectrometry, triterpenoids, alcohols, Olea europaea, olives, stone fruits, food analysis, fruit composition
- Five triterpene alcohols and four 4-monomethylsterols were identified by GC-MS during the ripening of Picholine olive. The quantitative characterisation of these compounds was performed using GC-FID. The results showed that the maximum level of total triterpene alcohols (263.68mg/100g oil) was reached at 26th week after the flowering date (WAF) of olive; whilst the highest level of total 4-monomethylsterols (234mg/100g oil) was attained at 24th WAF of fruit. The percentage of these two classes represented 20-33% of total phytosterols during olive maturity. 24-Methylene cycloartenol (12-207mg/100g oil) and cycloartenol (27-198mg/100g oil) were the predominant triterpene alcohols during the ripening of Picholine olive; whereas citrostadienol (30-161mg/100g oil) and cycloeucalenol (11-74mg/100g oil) were the main 4-monomethylsterol compounds followed by obtusifoliol and gramisterol. β-Amyrin, δ-amyrin and traroxerol were less present in Picholine olive and they accounted for 14% of total triterpene alcohols at complete maturity of fruit. The level of these methylsterols was overwhelmed by the amount of 4-desmethylsterols at each stage of Picholine olive maturity.