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

نویسندگان

چکیده

Abstract Several 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 Besbessi Gafsa Chemchali Sehli cultivated Sidi Bouzid, were studied. To best our knowledge, this is first study focusing on chemical composition (VOO) Bouzid. Significant differences found between Bouzid monounsaturated saturated fatty acid levels, some volatile compounds ?-tocopherol amounts. Notably, Baldi VOOs showed highest six carbon atoms alcohol contents, whereas Jmel VOO revealed aldehyde content. Fatty composition, as well tocopherol content, among different VOO. Principal component analysis hierarchical phenols, tocopherols volatiles data evidenced a good discrimination investigated varieties.

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ژورنال

عنوان ژورنال: Journal of Food Measurement and Characterization

سال: 2021

ISSN: ['2193-4126', '2193-4134']

DOI: https://doi.org/10.1007/s11694-021-01066-7