Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
| Autor: | Slim, Souihli, Rodrigues, Nuno, Veloso, Ana C. A., Dias, Luis G., Cruz, Rebeca, Casal, Susana, Oueslati, Souheib, Pereira, José A., Peres, António M. |
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| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Science & Technology Chemistry Tunisian olive oil Dpph scavenging Applied Microbiology and Biotechnology Fatty acids profile chemistry.chemical_compound Chemical marker Quality Physico-chemical parameters Animal Science and Zoology Phenols Food science Cultivar Chemometrics Agronomy and Crop Science Tunisian olive oils Food Science Olive oil Polyunsaturated fatty acid Tocopherols profile |
| Zdroj: | Repositório Científico de Acesso Aberto de Portugal Repositório Científico de Acesso Aberto de Portugal (RCAAP) instacron:RCAAP |
| Popis: | 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 -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. This work was financially supported by Project POCI-01– 0145-FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 – CQ-VR, and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia, Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014). Souheib Oueslati is grateful for the support of the Tunisian Ministry of Agriculture. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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