Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone |
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Authors: | Imen Oueslati Christina Anniva Douja Daoud Maria Z Tsimidou Mokhtar Zarrouk |
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Affiliation: | 1. Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901-2050, Hammam-Lif, Tunisia;2. Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece |
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Abstract: | The commercial potential of olive oils from three consecutive crop years, derived from the main autochthonous olive varieties Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat and Dhokar Douirat grown in the arid region of Tataounine (Tunisia) was examined with regards to stability and nutrition aspects. Several characteristics such as fatty acid composition, the extremely high phenol-type antioxidant content, and the low levels of green pigments suggested that these oils, the only fat source for the local people, are of promising composition. Efforts to develop commercial products from these varieties could improve antioxidant intake of the local population. The introduction of Good Manufacturing Practices is a prerequisite so that the quality observed for oils obtained by an Abencor system to be achieved also in real life. This can be feasible through appropriate oleoculture, which is often the only viable agricultural activity in remote arid regions such as Tataouine. |
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Keywords: | Tunisian olive varieties Tataouine region Virgin olive oil stability Phenolic compounds Pigments Squalene Oleoculture |
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