The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chetoui and Chemlali) virgin olive oils. Moreover, the olives cv. Che´toui were tested in a rain-fed control and an irrigation regime. The oils sampled at five different ripeness stages were submitted to liquid chromatographic determination (HPLC-DAD/MSD) of their quali-quantitative phenolic and tocopherolic profiles. Moreover, the triacylglycerol and fatty acid compositions, and minor components such as squalene, pigments and their relation with the oil oxidative stability were evaluated. The tested oils showed very good correlation between the oxidative stability and the concentrations of total phenols, practically secoiridoids and alfa-tocopherol.
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening / O. Baccouri; M. Guerfel; B. Baccouri; L. Cerretani; A. Bendini; G. Lercker; M. Zarrouk; D. Daoud Ben Miled. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - STAMPA. - 109:(2008), pp. 743-754. [10.1016/j.foodchem.2008.01.034]
Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening
CERRETANI, LORENZO;BENDINI, ALESSANDRA;LERCKER, GIOVANNI;
2008
Abstract
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chetoui and Chemlali) virgin olive oils. Moreover, the olives cv. Che´toui were tested in a rain-fed control and an irrigation regime. The oils sampled at five different ripeness stages were submitted to liquid chromatographic determination (HPLC-DAD/MSD) of their quali-quantitative phenolic and tocopherolic profiles. Moreover, the triacylglycerol and fatty acid compositions, and minor components such as squalene, pigments and their relation with the oil oxidative stability were evaluated. The tested oils showed very good correlation between the oxidative stability and the concentrations of total phenols, practically secoiridoids and alfa-tocopherol.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
