Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P.901-2050, Hammam-Lif, Tunisia.
J Food Prot. 2010 Oct;73(10):1891-901. doi: 10.4315/0362-028x-73.10.1891.
Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.
四种突尼斯初榨橄榄油（VOO），来源于在 Tataouine 地区恶劣的土壤气候条件下生长的品种（Chemlali Tataouine、Zarrazi Douirat、Fakhari Douirat 和 Dhokar Douirat），评估了它们对微波加热的反应。除了脂肪酸组成外，所有其他评估参数都受到微波加热的影响，其变化取决于遗传因素。Chemlali Tataouine VOO 表现出最慢的生物酚降解率和最小的氧化稳定性降低，因此，其总分数以及脂类和甲醇分数保持不变，具有特殊的抗氧化潜力。在所研究的其他 VOO 中，生物酚含量、氧化稳定性和抗氧化潜力逐渐降低；然而，在较长的处理时间下，它们的水平接近一些新鲜的 VOO。当推荐 Tataouine VOO 进行微波加热时，应考虑这些结果。
