Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars
Version of Record online: 30 AUG 2012
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 5, pages 1242–1248, 30 March 2013
How to Cite
Rigane, G., Boukhris, M., Bouaaziz, M., Sayadi, S. and Salem, R. B. (2013), Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars. J. Sci. Food Agric., 93: 1242–1248. doi: 10.1002/jsfa.5864
- Issue online: 20 MAR 2013
- Version of Record online: 30 AUG 2012
- Manuscript Revised: 23 JUL 2012
- Manuscript Accepted: 23 JUL 2012
- Manuscript Received: 8 MAY 2012
- oxidative stability;
- phenolic compounds;
- fatty acid composition.
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