Physical chemical and sensory characterization of olive oil of the region of Kairouan
نویسندگان
چکیده
This study focused on the characterization of olive oil produced in the Kairouan area (center of Tunisia) in order to install Protected Geographical Indication (PGI). Thus, chlorophylls, carotenoids, phenols and tocopherols contents, fatty acid composition, quality parameters and organoleptic profile were determined on 90 samples of extra virgin olive oil extracted from two different varieties of olives: Oueslati (cultivar grafted on oleaster varietie grown in Al Alaa province) and Chemlali (varietie grown in Essbika province). The results demonstrated that Oueslati olive oil samples were significantly (p>0.05) richer in antioxidant compounds such as tocopherols (252 ppm), carotenoids (1.73 ppm) and chloropylls (2.53 ppm ) than olive oil harvest from chemlali varietie grown in the same geographical area. Moreover, fatty acid composition and sensory analysis of Oueslati olive oil samples were more interesting, balanced and specific. The higher oxidative stability characterizing Oueslati olive oil samples mainly due to their richness on antioxidant compounds and monounsaturated acids, and their specific taste, led to the installation of quality label (PGI) guaranteeing the authenticity and purity of this olive oil belonging to Al Alaa province
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