Fatty acids, volatiles, sterols and triterpenic alcohols of six monovarietal Tunisian virgin olive oils

2010 ◽  
Vol 112 (3) ◽  
pp. 400-409 ◽  
Author(s):  
Dhouha Krichène ◽  
Amira Allalout ◽  
Maria D. Salvador ◽  
Giuseppe Fregapane ◽  
Mokhtar Zarrouk
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Triterpenic Alcohols

Influence of genotype on the fatty acids composition of virgin olive oils from advanced selections obtained by crosses between Arbequina, Picual, and Frantoio cultivars along the ripening process

2015 ◽  
Vol 117 (8) ◽  
pp. 1261-1270 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Virgin Olive Oils ◽  
Ripening Process ◽  
Olive Oils

scholarly journals Characterization of european virgin olive oils using fatty acids

1993 ◽  
Vol 44 (1) ◽  
pp. 18-24 ◽  
Author(s):  
María V. Alonso García ◽  
R. Aparicio López
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals A Novel Photometric Method for Evaluation of the Oxidative Stability of Virgin Olive Oils

2008 ◽  
Vol 91 (4) ◽  
pp. 794-801 ◽  
Author(s):  
Vassilis N Kamvissis ◽  
Emmanouil G Barbounis ◽  
Nikolaos C Megoulas ◽  
Michael A Koupparis
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Antioxidant Capacity ◽  
Correlation Coefficient ◽  
Photometric Method ◽  
Oil Stability Index ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Rancimat Method ◽  
Wide Range

Abstract The Oxitester method, a novel, simple, and fast photometric method for the evaluation of the antioxidant capacity of olive oils, was validated and compared to the official oil stability index (Rancimat) method. The Oxitester method appeared to be a good alternative to the Rancimat method with adequate correlation for a wide range of virgin olive oil samples, including extrissima virgin olive oils (correlation coefficient 0.88), and extra virgin olive oils of increased acidity (free fatty acids >0.45, correlation coefficient 0.89). Other quality factors (flavor, free fatty acids content, specific absorbance at 270 and 232 nm, peroxide value, and content of oleic, linoleic, and linolenic acids) were also measured and correlated to the antioxidant capacity values of the Oxitester and Rancimat methods. The Oxitester method, in contrast to the Rancimat method, was indicative of the flavor characteristics of the olive oils and the content of linolenic acid.

COMPARISON OF Ω-3 AND Ω-6 FATTY ACIDS CONTENT IN VIRGIN OLIVE OILS FROM ITALIAN OLIVE CULTIVARS

2015 ◽  
pp. 201-206
Author(s):  
C. Benincasa ◽  
A. Patarino ◽  
F. Greco ◽  
M. Pellegrino ◽  
E. Perri ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Cultivars

Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

2014 ◽  
Vol 49 (9) ◽  
pp. 840-849 ◽  
Author(s):  
Angelo Faberi ◽  
Rosa Maria Marianella ◽  
Fabio Fuselli ◽  
Alessandro La Mantia ◽  
Felice Ciardiello ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Isotopic Ratio ◽  
Virgin Olive Oils ◽  
Olive Oils

Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

2019 ◽  
Vol 245 (9) ◽  
pp. 1811-1824 ◽  
Author(s):  
Karim Ennouri ◽  
Hajer Ben Hlima ◽  
Rayda Ben Ayed ◽  
Olfa Ben Braïek ◽  
Maura Mazzarello ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Acids ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization

2021 ◽  
Author(s):  
Fatma Chtourou ◽  
Enrico Valli ◽  
Amir Ben Mansour ◽  
Alessandra Bendini ◽  
Tullia Gallina Toschi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Principal Component ◽  
Component Analysis ◽  
Tocopherol Content ◽  
Good Discrimination ◽  
Virgin Olive Oils ◽  
Sidi Bouzid ◽  
Olive Oils

AbstractSeveral 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.

Quantification of sterols and fatty acids of extra virgin olive oils by FT-NIR spectroscopy and multivariate statistical analyses

LWT ◽  
2018 ◽  
Vol 91 ◽  
pp. 125-132 ◽  
Author(s):  
İbrahim Sani Özdemir ◽  
Çağdaş Dağ ◽  
Gizem Özinanç ◽  
Öznur Suçsoran ◽  
Erdal Ertaş ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nir Spectroscopy ◽  
Statistical Analyses ◽  
Multivariate Statistical Analyses ◽  
Multivariate Statistical ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous VarietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosana

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Carlo I. G. Tuberoso ◽  
Igor Jerković ◽  
Marialuce Maldini ◽  
Gabriele Serreli
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Peroxide Value ◽  
Total Phenol ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Spectrophotometric Methods ◽  
Olive Oils ◽  
Quality Aspects

Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

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