Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin
Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in Northern Tunisia's Béja region. The chemical...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research
2023-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Chemical-Composition-of-Monovarietal-Extra-Virgin-Olive-Oils-Obtained-from-Tunisian,174488,0,2.html |
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| author | Hédia Manai-Djebali Najla Trabelsi Wafa Medfai Kamel Hessini Salma Nait Mohamed Mónica Madrigal-Martínez Manuel A. Martinez Cañas Jacinto Sánchez-Casas Nabil Ben Youssef Imen Oueslati |
| author_facet | Hédia Manai-Djebali Najla Trabelsi Wafa Medfai Kamel Hessini Salma Nait Mohamed Mónica Madrigal-Martínez Manuel A. Martinez Cañas Jacinto Sánchez-Casas Nabil Ben Youssef Imen Oueslati |
| author_sort | Hédia Manai-Djebali |
| collection | DOAJ |
| description | Comprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in Northern Tunisia's Béja region. The chemical composition of olive oil exhibits substantial regional variability. Free acidity ranged from 0.57% to 0.73%, and peroxide values varied between 7.33 and 14.00 meq O2/kg. Total phenolic content varied as well, with values ranging from 906.53 to 1,298.60 caffeic acid eq/kg (oils from Amdoun and Testour II, respectively). Chlorophyll contents ranged from 2.03 to 7.85 mg/kg, and carotenoids from 1.28 to 3.92 mg/kg. Olive oils from Amdoun and Dogga II were the richest in these compounds. In terms of tocopherols, the range extended from 282.88 mg/kg (oil from Tibar) to 416.79 mg/kg (oil from Testour II). DPPH radical scavenging activity of the polar fraction of all olive oils was higher than that of the non-polar fraction. Fatty acid profiles were mostly similar with exception of the oil from Tibar with lower saturated fatty acid content and higher monounsaturated fatty acid content. Substantial differences in polyunsaturated fatty acid content were found. Triacylglycerol compositions differed as well, with the lowest triolein percentage around 13.66% and the highest at approximately 34.98%. In summary, this study reveals significant regional variations in the chemical composition of Chétoui monovarietal olive oil, highlighting the collection region impact on oil quality and nutritional properties. |
| first_indexed | 2024-03-08T15:29:04Z |
| format | Article |
| id | doaj.art-028fe7d9446a443eab0171346e982274 |
| institution | Directory Open Access Journal |
| issn | 2083-6007 |
| language | English |
| last_indexed | 2024-03-08T15:29:04Z |
| publishDate | 2023-11-01 |
| publisher | Institute of Animal Reproduction and Food Research |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj.art-028fe7d9446a443eab0171346e9822742024-01-10T07:27:10ZengInstitute of Animal Reproduction and Food ResearchPolish Journal of Food and Nutrition Sciences2083-60072023-11-0173435436610.31883/pjfns/174488174488Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical OriginHédia Manai-Djebali0https://orcid.org/0000-0001-5703-0460Najla Trabelsi1https://orcid.org/0000-0002-5724-5194Wafa Medfai2https://orcid.org/0009-0006-6969-5252Kamel Hessini3https://orcid.org/0000-0002-8929-9234Salma Nait Mohamed4https://orcid.org/0000-0002-2996-1724Mónica Madrigal-Martínez5https://orcid.org/0000-0002-8857-3764Manuel A. Martinez Cañas6https://orcid.org/0000-0002-3274-0236Jacinto Sánchez-Casas7https://orcid.org/0000-0001-5844-6847Nabil Ben Youssef8https://orcid.org/0000-0001-8706-2244Imen Oueslati9https://orcid.org/0000-0003-1000-6265Laboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaLaboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaLaboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaDepartment of Biology, College of Sciences, Taif University, Saudi ArabiaLaboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaCICYTEX- Technological Agri-Food Institute (INTAEX). Avenida Adolfo Suaret s/n. E-06007 Badajoz, SpainCICYTEX- Technological Agri-Food Institute (INTAEX). Avenida Adolfo Suaret s/n. E-06007 Badajoz, SpainCICYTEX- Technological Agri-Food Institute (INTAEX). Avenida Adolfo Suaret s/n. E-06007 Badajoz, SpainLaboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaLaboratory of Olive Biotechnology, Center of Biotechnology of Borj Cedria, LR15CBBC05, B.P. 901, 2050 Hammam-Lif, TunisiaComprehending the variability in the chemical composition of olive oil from the same olive variety, based on its geographical origin, is essential. This study investigated the chemical composition of Chétoui olive oils from thirteen mills located in Northern Tunisia's Béja region. The chemical composition of olive oil exhibits substantial regional variability. Free acidity ranged from 0.57% to 0.73%, and peroxide values varied between 7.33 and 14.00 meq O2/kg. Total phenolic content varied as well, with values ranging from 906.53 to 1,298.60 caffeic acid eq/kg (oils from Amdoun and Testour II, respectively). Chlorophyll contents ranged from 2.03 to 7.85 mg/kg, and carotenoids from 1.28 to 3.92 mg/kg. Olive oils from Amdoun and Dogga II were the richest in these compounds. In terms of tocopherols, the range extended from 282.88 mg/kg (oil from Tibar) to 416.79 mg/kg (oil from Testour II). DPPH radical scavenging activity of the polar fraction of all olive oils was higher than that of the non-polar fraction. Fatty acid profiles were mostly similar with exception of the oil from Tibar with lower saturated fatty acid content and higher monounsaturated fatty acid content. Substantial differences in polyunsaturated fatty acid content were found. Triacylglycerol compositions differed as well, with the lowest triolein percentage around 13.66% and the highest at approximately 34.98%. In summary, this study reveals significant regional variations in the chemical composition of Chétoui monovarietal olive oil, highlighting the collection region impact on oil quality and nutritional properties.http://journal.pan.olsztyn.pl/Chemical-Composition-of-Monovarietal-Extra-Virgin-Olive-Oils-Obtained-from-Tunisian,174488,0,2.htmlchétoui oliveolive oil qualitynutritional propertiescollection region |
| spellingShingle | Hédia Manai-Djebali Najla Trabelsi Wafa Medfai Kamel Hessini Salma Nait Mohamed Mónica Madrigal-Martínez Manuel A. Martinez Cañas Jacinto Sánchez-Casas Nabil Ben Youssef Imen Oueslati Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin Polish Journal of Food and Nutrition Sciences chétoui olive olive oil quality nutritional properties collection region |
| title | Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin |
| title_full | Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin |
| title_fullStr | Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin |
| title_full_unstemmed | Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin |
| title_short | Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin |
| title_sort | chemical composition of monovarietal extra virgin olive oils obtained from tunisian mills influence of geographical origin |
| topic | chétoui olive olive oil quality nutritional properties collection region |
| url | http://journal.pan.olsztyn.pl/Chemical-Composition-of-Monovarietal-Extra-Virgin-Olive-Oils-Obtained-from-Tunisian,174488,0,2.html |
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