Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area |
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Authors: | Amani Taamalli Ana Maria Gómez-Caravaca Mokhtar Zarrouk Antonio Segura-Carretero Alberto Fernández-Gutiérrez |
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Affiliation: | 1. Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050, Hammam-Lif, Tunisia 2. Department of Analytical Chemistry, University of Granada, Avda. Fuentenueva s/n, 18071, Granada, Spain
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Abstract: | A study on the characterization of Tunisian extra-virgin olive oil varieties produced in their place of origin has been carried
out. Due to the influence of the genotype and environmental, agronomic and technological factors on the chemical composition
of olive oil and its quality, all the olives studied were collected on the same season, and the oil was obtained under the
same processing technique. Several analyses were performed to characterize the different olive oils: free acidity, peroxide
value, fatty acid composition, radical scavenging activity, Rancimat assay, pigments content and phenolic compounds by HPLC–MS.
In order to evaluate all the results obtained (36 parameters for each variety), different statistical analyses were used to
discriminate the extra-virgin olive oil varieties: one-way analysis of variance was performed to check significant differences
among cultivars (p ≤ 0.05); PCA was applied to the data showing that variables such as oleic, linoleic, quinic and vanillic acids, apigenin,
luteolin, taxifolin, oleuropein aglycon, pinoresinol acetate, elenolic acid and oxidative stability allowed discriminating
among the different varieties of extra-virgin olive oil studied. Besides, LDA model was able to classify the samples depending
on their geographical origin in Tunisia (North, Centre and South). |
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