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DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS |
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| Authors: | MANEL ISSAOUI KAOUTHER BEN HASSINE GUIDO FLAMINI FATEN BRAHMI HECHMI CHEHAB YOUSSEF AOUNI BELIGH MECHRI MOKHTAR ZARROUK MOHAMED HAMMAMI |
| Affiliation: | Laboratory of Biochemistry UR: "Human Nutrition and Metabolic Disorder" Faculty of Medicine of Monastir Monastir, Tunisia; Dipartimento di Chimica Bioorganica e Biofarmacia via Bonanno 33 56126 Pisa, Italy; Institute of Olivier of Sousse Sousse, Tunisia; Laboratoire "Caractérisation et Qualitéde l'huile d'olive" Centre de Biotechnologie de Borj Cedria BP 901, Hammam-lif, Tunisia |
| Abstract: | Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree. PRACTICAL APPLICATIONSThe present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers. |
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