Grasas y Aceites, Vol 59, No 4 (2008)

Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)


https://doi.org/10.3989/gya.2008.v59.i4.528

Bechir Baccouri
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Wissem Zarrouk
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Olfa Baccouri
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Mokhtar Guerfel
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Issam Nouairi
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Douha Krichene
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Douja Daoud
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Mokhtar Zarrouk
Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif, Tunisia

Abstract


A study on the characterization of virgin olive oils from wild olives (Olea europaea L. subsp. oleaster) was conducted in order to define new cultivars which are welladapted to the Tunisian environment and yield high quality oils. The study was done during the crop years 2003/04, 2004/05 and 2005/06. The main analytical parameters of the oils were evaluated: fatty acid compositions, chlorophylls, carotenoids, tocopherols and phenolic compounds as well as their relationship with oxidative stability.

The fatty acid composition of all the wild olive trees tested produced virgin olive oil which complies with commercial standards, as well as for their appreciable amounts of tocopherols and phenolic compounds. Tocopherol analysis by HPLC revealed the presence of α, β, γ and δ tocopherols in all the studied olive oils. Total tocopherol content was significantly influenced by the varietal factor. It ranged from 310 (SB12) to 780 mg/kg (H3). As for total tocopherols, the amount of each tocopherol varied according to genotype. α tocopherol is the most prominent, whereas β, γ and δ tocopherols are less represented. Results showed a clear influence of total phenols and o-diphenols on virgin olive oil stability (R = 0.905, 0.963 P <10–3, respectively), and a much lower contribution of tocopherols (R = 0.568) and acidic composition (R = 0,563).

Keywords


Oxidative stability; Phenols; Tocopherols; Virgin olive oil; Wild olive

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