Laboratoire de Chimie Organique-Physique UR11ES74, Département de Chimie, Faculté des Sciences de Sfax, B.P. ≪1171≫, 3000, Sfax, Université de Sfax, Tunisia.
J Sci Food Agric. 2013 Mar 30;93(5):1242-8. doi: 10.1002/jsfa.5864. Epub 2012 Aug 30.
The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri-Bouchouka, a rare olive cultivar, and Chemlali-Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α-tocopherol compositions and oxidative stability.
Jemri-Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali-Tataouin olive oil had the highest value of oleic acid (69.39 %) and also was characterized by a high percentage of palmitic acid (14.75 %) which makes this oil freeze at a low temperature [corrected]. On the other hand, Jemri-Bouchouka oil was characterised by a low phenolic and α-tocopherol content (267.72 mg GAE kg⁻¹ and 278.34 mg kg⁻¹, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability.
The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar.
对两种在 Tataouin 地区生长的突尼斯橄榄品种（即珍稀品种 Jemri-Bouchouka 和 Chemlali-Tataouin）的初榨橄榄油进行了特征描述。评估了多个分析参数，包括质量指数、脂肪酸、酚类、叶绿素、类胡萝卜素、角鲨烯、α-生育酚组成和氧化稳定性。
Jemri-Bouchouka 橄榄油的油酸含量最高（74.50%），而 Chemlali-Tataouin 橄榄油的油酸含量最高（69.39%），同时还具有较高的棕榈酸含量（14.75%），这使得该油在低温下凝固。另一方面，Jemri-Bouchouka 油的酚类和α-生育酚含量较低（分别为 267.72 mg GAE kg⁻¹和 278.34 mg kg⁻¹）。鉴定出了 10 种酚类化合物。两种橄榄油中的主要酚类物质是橄榄苦苷配基和松柏醇。所有酚类化合物均与氧化稳定性呈显著相关性。
本研究中测定的初榨橄榄油的分析参数受品种影响较大。
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