Biochemical characterization of some Tunisian olive oils

Four samples of Tunisian virgin olive oils of Chetoui, Chemlali, Chemchali and Oueslati varieties were analyzed for their chemical and fatty acid, total chlorophyll, total polyphenol and total aroma contents. The results showed that Chetoui was the most pigmented oil (4.45 ppm) and Oueslati oil contained the smallest amount of total chlorophylls (1.29 ppm). The Chetoui oil had the highest amount (94.37 ppm) of total polyphenols, while the Oueslati had the lowest amount (65.5 ppm). Furthermore, the Chemchali oil contained the highest level of total aroma (55.49 mu g/mL of oil), followed by the Chemlali, Chetoui and Oueslati oils. The Chetoui oil was characterized by the highest level of oleic acid (70.9%) in contrast to the Chemlali, which had the lowest level of this fatty acid (58.6%). In addition, the highest level of palmitic acid characterizes the oil Chemlali (19.7%), whereas the Chetoui had the lowest (9.1%).