EVALUATION OF VIRGIN OLIVE OIL MINOR COMPOUNDS IN PROGENIES OF CONTROLLED CROSSES

Authors

  • IMED RJIBA,

    Corresponding author
    1. Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorders” USCR Mass Spectrometry, Faculty of Medicine, Monastir 5019, Tunisia
      TEL: 216-73-462-200; FAX: 216-73-462-737; EMAIL: imed.rjiba@fst.rnu.tn
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  • NOUREDDINE GAZZAH,

    1. Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorders” USCR Mass Spectrometry, Faculty of Medicine, Monastir 5019, Tunisia
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  • SAMIA DABBOU,

    1. Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorders” USCR Mass Spectrometry, Faculty of Medicine, Monastir 5019, Tunisia
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  • MOHAMED HAMMAMI

    1. Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorders” USCR Mass Spectrometry, Faculty of Medicine, Monastir 5019, Tunisia
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TEL: 216-73-462-200; FAX: 216-73-462-737; EMAIL: imed.rjiba@fst.rnu.tn

Abstract

ABSTRACT

An experimental investigation was carried out to evaluate the quality of virgin olive oils obtained by intervarietal cross-breeding program. Twelve extra virgin olive oil cultivars were characterized by their chemical composition. The experimental data showed that new releases were characterized by an appreciable α-tocopherol (ranging from 60.09 to 153.97 mg/kg) and by a high content of total volatile compounds especially of the trans-2-hexenal. Simple phenols such as hydroxytyrosol, tyrosol, vanillic acid, p-coumaric acid, ferulic acid and vanillin were identified and quantified by high-performance liquid chromatography in most of the oils. The flavonoids compounds (apigenin and luteolin) were also found. The results indicated that a considerable oil composition variability can be achieved genetically, by breeding.

PRACTICAL APPLICATIONS

The olive oil characterization of the new releases is an important way to study the effect of the breeding method on their chemical composition in an attempt to select new ones with superior genotypes.

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