Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization
| Autor: | Amir Ben Mansour, Enrico Valli, Mohamed Bouaziz, Fatma Chtourou, Alessandra Bendini, Tullia Gallina Toschi |
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| Přispěvatelé: | Chtourou F., Valli E., Ben Mansour A., Bendini A., Gallina Toschi T., Bouaziz M. |
| Rok vydání: | 2021 |
| Předmět: |
Volatiles
0303 health sciences Tocopherol 030309 nutrition & dietetics General Chemical Engineering Principal component analysis and hierarchical component analysi 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Virgin olive oil Saturated fatty acid Polar phenol Alcohol content Phenols Fatty acid composition Food science Safety Risk Reliability and Quality Chemical composition Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 15:5060-5070 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-021-01066-7 |
| Popis: | Several compositional parameters (fatty acids, tocopherols, polar phenols and volatiles) in virgin olive oils from varieties located at the center of Tunisia, namely Baldi, Chemchali, Neb Jmel, Tounsi and Besbessi from Gafsa and Chemchali and Sehli cultivated in Sidi Bouzid, were studied. To the best of our knowledge, this is the first study focusing on the chemical composition of virgin olive oils (VOO) from Sidi Bouzid. Significant differences were found between varieties from Sidi Bouzid and Gafsa in monounsaturated saturated fatty acid levels, some volatile compounds and γ-tocopherol amounts. Notably, Tounsi and Baldi VOOs showed the highest six carbon atoms alcohol contents, whereas Neb Jmel VOO revealed the highest aldehyde six carbon atoms content. Fatty acid composition, as well as tocopherol content, showed differences among different VOO. Principal component analysis and hierarchical component analysis on polar phenols, fatty acids, tocopherols and volatiles data evidenced a good discrimination among oils from the different investigated varieties. |
| Databáze: | OpenAIRE |
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