Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars

  • Souihli Slim, Nuno Rodrigues Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
  • Ana C.A. Veloso Instituto Politecnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
  • Luis G. Dias Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal
  • Rebeca Cruz, Susana Casal REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal7REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
  • Souheib Oueslati Institut Preparatoire aux Etudes Scientifiques et Techniques (IPEST), Laboratoire Materiaux, Molecules et Applications (LMMA), BP 51, 2070LaMarsa, Tunisia
  • Jose A. Pereira, Antonio M. Peres Centro de Investigacao de Montanha (CIMO), ESA, Instituto Politecnico de Braganca, Campus de Santa Apolonia, 5300-253 Braganca, Portugal

Abstract

Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.

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How to Cite
Nuno Rodrigues, S. S., A. C. Veloso, L. G. Dias, R. C. Susana Casal, S. Oueslati, and J. A. P. Antonio M. Peres. “Characterization of Commercial Tunisian Monovarietal Olive Oils Produced from Autochthonous Olive Cultivars”. Emirates Journal of Food and Agriculture, Vol. 30, no. 7, Aug. 2018, pp. 581-9, doi:https://doi.org/10.9755/ejfa.2018.v30.i7.1741. Accessed 18 Aug. 2022.