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

Authors

  • Bechir Baccouri Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Wissem Zarrouk Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Olfa Baccouri Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Mokhtar Guerfel Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Issam Nouairi Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Douha Krichene Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Douja Daoud Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif
  • Mokhtar Zarrouk Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie, Hammam-Lif

DOI:

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

Keywords:

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

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).

Downloads

Download data is not yet available.

References

Abaza L, Taamalli W, Ben Temime S, Daoud D, Gutierrez F, Zarrouk M. 2005. Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils. Riv. Ital. Sostanze Grasse 82, 12-18.

Angerosa F, Mostallino R, Basti C, Vito R. 2000. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem. 68, 283-287. doi:10.1016/S0308-8146(99)00189-2

Aparicio R, Roda L, Albi MA, Gutiérrez F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. J. Agric. Food Chem. 47, 4150-4155. doi:10.1021/jf9812230. PMid:10552782

Baccouri B, Ben Temime S, Taamalli W, Daoud D M’sallem M, Zarrouk M. 2007a. Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossings on Meski variety. J. Food Lipids 14, 19-34. doi:10.1111/j.1745-4522.2006.00067.x

Baccouri B, Ben Temime S, Campeol E, Cioni P, Daoud D, Zarrouk M. 2007b. Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars. Food Chem. 102, 850-856. doi:10.1016/j.foodchem.2006.06.012

Baccouri B, Zarrouk W, Krichene D, Nouairi I, Ben youssef N, Daoud D, Zarrouk M. 2007C. Influence of fruit ripening and crop yield on chemical properties of virgin olive oils from seven selected oleasters (Olea Europaea L.). J. Agronomy 6 (3) 388-396.

Baldiolli M, Servili M, Perretti G, Montedero GF. 1996. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Chem. Soc. 73, 1589-1593. doi:10.1007/BF02523530

Ben Temime S, Baccouri B, Taamalli W, Abaza L, Daoud D, Zarrouk M. 2006. Location effects on Chétoui virgin olive oil stability. J. Food Biochem. 30, 659-670. doi:10.1111/j.1745-4514.2006.00086.x

Boskou D. 1996. Olive Oil Quality in Boskou D. (Ed.) Olive Oil: Chemistry and Technology 101-120. AOCS Press, Champaign, IL, USA.

European Union Commission 1991. Regulation EEC/2568/91 on the characteristics of olive and olive pomace oils and their analytical methods. Official J. Eur. Commu. L 248, 6-36.

Gutiérrez F. 1989. Determinacion de la estabilidade oxidativa de aceites de oliva virgenes: comparacion entre del método A.O.M. y el método Rancimat. Grasas Aceites 40, 1-5.

Gutiérrez F, Perdiguero S, Gutiérrez R, Olias JM. 1992. Evaluation of bitter taste in virgin olive oil. J. Am. Chem. Soc. 69, 394-395. doi:10.1007/BF02636076 Gutiérrez F, Arnaud T., Garrido A. 2001. Contribution of polyphenols to the oxidative stability of virgin olive oil. J. Sci. Food Agric. 81, 1-8.

IUPAC – International Union of Pure and Applied Chemistry 1992. Determination of tocopherols and tocotrienols in vegetable fats by HPLC. Method 2.432 in Standard Methods for the Analysis of Oils, Fats and Derivatives. 7th edition, Pergamon Press, Oxford, UK.

IOOC 2004. Annual statistics of International Olive Oil Council. Olive oil productions, available at: http://www.internationaloliveoil.org/downloads.

Kallithraka S, Bakker J, Clifford MN. 1997. Effect of pH astringency in model solutions of wines. J. Agric. Food Chem. 415, 2211-2216. doi:10.1021/jf960871l

Nissiotis M, Tasioula-Margari M. 2002. Changes in antioxidant concentration of virgin olive oil during thermal oxidation. Food Chem. 77, 371-376. doi:10.1016/S0308-8146(02)00113-9

Salvador MD, Aranda F, Fregapane G. 1999. Contribution of chemical components of Cornicabra virgin oils to oxidative stability. A study of three successive crop seasons. J. Am. Chem. Soc. 76, 427-432. doi:10.1007/s11746-999-0020-8

Schiratti G. 1999. Presentacifin del estudio sobre la influencia de las variedades ambientales, agronfimicas y tecnolfigicas en las caracter›sticas y niveles de los componentes menores del aceite de oliva virgen extra. Olivae 79, 38-40.

Sedgley M, Wirthensohn M. 2000. The Australian olive improvement program. Olivæ 83, 27-30.

Servilli M, Selvaggini R, Esposto S, Taticchi A, Montedoro GF, Morozzi G. 2004. Health and sensory properties of virgin olive oil hydrophilic phenols: Agronomic and technological aspects of production that affect their occurrence in the oil. J. Chrom. A. 1054, 113-127.

Trigui A. 1996. Improving the quantity and quality of olive production in Tunisia: unavoidable need and outlook for olive identification and breeding. Olivæ 61, 34-40.

Vazquez A, Janer del Valle C, Janer del Valle ML. 1973. Determinacion de los polifenoles totales en aceite de oliva. Grasas Aceites 24, 350-357.

Visioli F, Bellomo G, Galli C. 1998. Free radicalscavenging properties of olive oil polyphenols. Biochem. Biophy. Res. Commu. 247, 60-64. doi:10.1006/bbrc.1998.8735. PMid:9636654

Visioli F, Borsani L, Galli C. 2000. Diet and prevention of coronary heart disease: The potential role of phytochemicals. Cardio. Res. 47, 419-425. doi:10.1016/S0008-6363(00)00053-5. PMid:10963715

Zohary D. 1994. The wild genetic resources of the cultivated olive. Acta Hort. Olive Growing II: 356, 62-65.

Downloads

Published

2008-12-30

How to Cite

1.
Baccouri B, Zarrouk W, Baccouri O, Guerfel M, Nouairi I, Krichene D, Daoud D, Zarrouk M. Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster). Grasas aceites [Internet]. 2008Dec.30 [cited 2024Mar.29];59(4):346-51. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/528

Issue

Section

Research

Most read articles by the same author(s)