Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/18535 |
Resumo: | Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils. |
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Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivarsChemometricsFatty acids profileQuality Physico-chemical parametersTocopherols profileTunisian olive oilsTunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.This work was financially supported by Project POCI-01– 0145-FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 – CQ-VR, and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia, Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014). Souheib Oueslati is grateful for the support of the Tunisian Ministry of Agriculture.Biblioteca Digital do IPBSlim, SouihliRodrigues, NunoVeloso, Ana C.A.Dias, L.G.Cruz, RebecaCasal, SusanaOueslati, SouheibPereira, J.A.Peres, António M.2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18535engSlim, Souihli; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, L.G.; Cruz, Rebeca; Casal, Susana; Oueslati, Souheib; Pereira, J.A.; Peres, António M. (2018). Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. ISSN 2079-052X. 30, p. 581-5912079-052X10.9755/ejfa.2018.v30.i7.1741info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:33Zoai:bibliotecadigital.ipb.pt:10198/18535Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:52.183096Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
title |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
spellingShingle |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars Slim, Souihli Chemometrics Fatty acids profile Quality Physico-chemical parameters Tocopherols profile Tunisian olive oils |
title_short |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
title_full |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
title_fullStr |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
title_full_unstemmed |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
title_sort |
Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars |
author |
Slim, Souihli |
author_facet |
Slim, Souihli Rodrigues, Nuno Veloso, Ana C.A. Dias, L.G. Cruz, Rebeca Casal, Susana Oueslati, Souheib Pereira, J.A. Peres, António M. |
author_role |
author |
author2 |
Rodrigues, Nuno Veloso, Ana C.A. Dias, L.G. Cruz, Rebeca Casal, Susana Oueslati, Souheib Pereira, J.A. Peres, António M. |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Slim, Souihli Rodrigues, Nuno Veloso, Ana C.A. Dias, L.G. Cruz, Rebeca Casal, Susana Oueslati, Souheib Pereira, J.A. Peres, António M. |
dc.subject.por.fl_str_mv |
Chemometrics Fatty acids profile Quality Physico-chemical parameters Tocopherols profile Tunisian olive oils |
topic |
Chemometrics Fatty acids profile Quality Physico-chemical parameters Tocopherols profile Tunisian olive oils |
description |
Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/18535 |
url |
http://hdl.handle.net/10198/18535 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Slim, Souihli; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, L.G.; Cruz, Rebeca; Casal, Susana; Oueslati, Souheib; Pereira, J.A.; Peres, António M. (2018). Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. ISSN 2079-052X. 30, p. 581-591 2079-052X 10.9755/ejfa.2018.v30.i7.1741 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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