DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS

Journal of Food Lipids Pub Date : 2009-05-19 DOI:10.1111/j.1745-4522.2009.01139.x

MANEL ISSAOUI, KAOUTHER BEN HASSINE, GUIDO FLAMINI, FATEN BRAHMI, HECHMI CHEHAB, YOUSSEF AOUNI, BELIGH MECHRI, MOKHTAR ZARROUK, MOHAMED HAMMAMI

{"title":"DISCRIMINATION OF SOME TUNISIAN OLIVE OIL VARIETIES ACCORDING TO THEIR OXIDATIVE STABILITY, VOLATILES COMPOUNDS AND CHEMOMETRIC ANALYSIS","authors":"MANEL ISSAOUI, KAOUTHER BEN HASSINE, GUIDO FLAMINI, FATEN BRAHMI, HECHMI CHEHAB, YOUSSEF AOUNI, BELIGH MECHRI, MOKHTAR ZARROUK, MOHAMED HAMMAMI","doi":"10.1111/j.1745-4522.2009.01139.x","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> ABSTRACT</h3>\n \n <p> <i>Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree.</i> </p>\n </section>\n \n <section>\n \n <h3> PRACTICAL APPLICATIONS</h3>\n \n <p>The present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers.</p>\n </section>\n </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 2","pages":"164-186"},"PeriodicalIF":0.0000,"publicationDate":"2009-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01139.x","citationCount":"22","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Lipids","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2009.01139.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 22

Abstract

ABSTRACT

Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree.

PRACTICAL APPLICATIONS

The present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers.

查看原文本刊更多论文

突尼斯橄榄油品种的氧化稳定性、挥发物及化学计量分析

摘要:氧化稳定性是橄榄油品质的一个关键特性，它受到不同抗氧化化合物的影响，这些抗氧化化合物的水平可能受到多种因素的影响，如品种和产地。在研究的五个样品中，多酚、类胡萝卜素、叶绿素、脂肪酸水平和一些挥发物与橄榄油的氧化稳定性有关。方差分析和主成分分析表明，总多酚和饱和与多不饱和脂肪酸(和/或油酸与亚油酸的比值)是影响油脂抗氧化稳定性的主要参数。己醛/ e -2-己烯醛比值是油脂新鲜度的重要指标，可用于评价油脂的氧化程度。实际应用本研究提供了一些突尼斯橄榄油品种在质量(高氧化稳定性)和良好的感官特性方面的重要性和可变性的信息，这些可以被消费者所欣赏。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Lipids 工程技术-食品科技

自引率

0.00%

发文量