Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

被引：229

作者：

Baccouri, Olfa ^{[1
]}

Guerfel, Mokhtar ^{[1
]}

Baccouri, Bechir ^{[1
]}

Cerretani, Lorenzo ^{[2
]}

Bendini, Alessandra ^{[2
]}

Lercker, Giovanni ^{[2
]}

Zarrouk, Mokhtar ^{[1
]}

Ben Miled, Douja Daoud ^{[1
]}

机构：

[1] Ctr Biotechnol Borj Cedria, Lab Caracterisat & Qualite Huile Olive, Hammam Lif 9012050, Tunisia

[2] Univ Bologna, Dipartimento Sci Alimenti, I-47023 Cesena, FC, Italy

来源：

FOOD CHEMISTRY | 2008年 / 109卷 / 04期

关键词：

virgin olive oil; Tunisian varieties; composition; oxidative stability; antioxidants; ripening stage; irrigation;

D O I：

10.1016/j.foodchem.2008.01.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chetoui and Chemlali) virgin olive oils. Moreover, the olives cv. Chetoui were tested in a rain-fed control and an irrigation regime. The oils sampled at five different ripeness stages were submitted to liquid chromatographic determination (HPLC-DAD/MSD) of their quali-quantitative phenolic and tocopherolic profiles. Moreover, the triacylglycerol and fatty acid compositions, and minor components such as squalene, pigments and their relation with the oil oxidative stability were evaluated. The tested oils showed very good correlation between the oxidative stability and the concentrations of total phenols, practically secoiridoids and alpha-tocopherol. (c) 2008 Elsevier Ltd. All rights reserved.

引用

页码：743 / 754

页数：12

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