Characterization of virgin olive oil from Super Intensive Spanish and Greek varieties grown in northern Tunisia

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• 作者：Amira Allalout ; Dhouha Krichè ; ne ; Kawther Methenni ; Ameni Taamalli ; Imen Oueslati ; Douja Daoud ; Mokhtar Zarrouk
• 关键词：Virgin olive oil ; Fatty acids ; Minor components ; Total phenols ; o-Diphenols ; Irrigated high-density plantation ; Oxidative stability
• 刊名：Scientia Horticulturae
• 出版年：2009
• 出版时间：3 March 2009
• 年：2009
• 卷：120
• 期：1
• 页码：77-83
• 全文大小：289 K

文摘

The aim of this study was to evaluate minor components (phenolic compounds, α-tocopherols and pigments), fatty acid contents and oxidative stability of virgin olive oil of Spanish cultivars: Arbequina, Arbequina I-18 and Arbosana and Greek cultivar: Koroneiki grown in Northern Tunisia under irrigated high-density plantation system. Thus, in order to have better knowledge about the quali-quantitative profiles of these components in samples obtained from the same collecting seasons and the same processing techniques. Fourteen phenolic compounds were detected and quantified by SPE RP-HPLC. Dialdehydic form of elenolic acid linked to tyrosol and hydroxytyrosol, oleuropein and ligstroside aglycones were the main components in all samples. Pinoresinol was the most abundant component in lignan fraction. These phenolic compounds, α-tocopherols, total phenols and o-diphenols showed significant correlations with oxidative stability. Furthermore, the majority of the studied analytical parameters were greatly influenced by the cultivar–environment interaction. In fact, significant differences between the studied oils were detected.