Chemical profiles of five minor olive oil varieties grown in central Tunisia

• Published in: Journal of food composition and analysis Vol. 27; no. 2; pp. 109 - 119
• Main Authors: Manai-Djebali, Hédia, Krichène, Dhouha, Ouni, Youssef, Gallardo, Lourdes, Sánchez, Jacinto, Osorio, Emilio, Daoud, Douja, Guido, Flamini, Zarrouk, Mokhtar
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.09.2012; Elsevier
• Subjects: Biodiversity; Biological and medical sciences; Fat industries; Fatty acids; Food analysis; Food composition; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Monovarietal olive oils; Oil composition; Olea europaea L; Phenols; Sterols; Triacylglycerols; Varietal difference; α-Tocopherols; Tunisia; Africa; Olea europaea L; Monovarietal olive oils; Sterols; Phenols; α-Tocopherols; Food composition; Oil composition; Food analysis; Biodiversity; Fatty acids; Triacylglycerols; Varietal difference; Olea europaea; Vitamin; Lipids; α-Tocopherol; Vegetable oil; Profile; Triacylglycerol; Dicotyledones; Angiospermae; Food; Oleaceae; Olive oil; Edible oil; Phenol; Analysis; Spermatophyta; Variety; Sterol
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2012.04.010

► New data on Tunisian mono-cultivar olive oils. ► Data were obtained using analytical methods and quality control procedures. ► Phenols, sterols, dialcohols and triacylglycerols were affecetd by genetic factors. ► Tunisian extra virgin olive oils were identified as sources of antioxidant components. ► Various commercial applications owing to high phenolic contents and greater stability. The aim of the present investigation is to discriminate five minor Tunisian olive cultivars (Hor Kesra, Sredki, Chladmi, Betsijina and Aloui) by studying their sterol and phenol compositions. This is the first study of the chemical composition of virgin olive oils (VOO) from these cultivars. The majority of analytical parameters presented statistically significant differences (P<0.01). The examined varieties produce excellent oils with a chemical composition within the regulatory limits and an appreciable amount of natural antioxidants. Our results showed that Betsijina oil was characterized by high mean values of total phenols (1400mgkg−1) and oxidative stability (113h). VOOs studied demonstrate that the differences in phenols (min: 253–max: 1400mgkg−1), tocopherol (139–402mgkg−1), sterols (1039–1567mgkg−1), triterpene dialcohols (19.1–32.4mgkg−1) and triacylglycerols profiles may be explained by genetic factors. Results of PCA and HCA analyses show a good discrimination between varieties according to phenol, triacylglycerol and sterol data. These components seem to be an effective tool to discriminate between the varieties.