Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality
A comparative study was conducted to evaluate the effect of location on the chemical composition and quality of monovarietal virgin olive oils obtained from the Chétoui cultivar in relation to the fruit ripening stages. Three sites representative of two Tunisian olive growing regions were examined,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2012-01-01
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| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.15.228 |
| _version_ | 1818388759421386752 |
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| author | Nabil Ben Youssef Abaza Leïla Ouni Youssef Salma Naeit Mohamed Debbech Nizard Abdelly Chedly Zarrouk Mokhtar |
| author_facet | Nabil Ben Youssef Abaza Leïla Ouni Youssef Salma Naeit Mohamed Debbech Nizard Abdelly Chedly Zarrouk Mokhtar |
| author_sort | Nabil Ben Youssef |
| collection | DOAJ |
| description | A comparative study was conducted to evaluate the effect of location on the chemical composition and quality of monovarietal virgin olive oils obtained from the Chétoui cultivar in relation to the fruit ripening stages. Three sites representative of two Tunisian olive growing regions were examined, Selten (region I (RI): original site of plantation of Chétoui variety in the north of the country), Ousletia and Jelma (region II (RII): in the central part of the country away from the original plantation site). In this study, Chétoui olive cultivar was found to have different responses to environmental conditions. Chétoui olive oils showed lower values in phenol and o-diphenol contents and were less stable to oxidation (weaker oxidative stability and antioxidant activity levels) when the olive trees were cultivated away from the original plantation site. These Chétoui olive oils are also characterized by decreased oil content and higher values of quality parameters such as free acidity, peroxide value and UV absorbance due probably to the drought during the flowering and olive ripening periods. Furthermore, many analytical parameters, i.e., chlorophyll pigments, carotenoids, oleic acid contents, total phenol and o-diphenol amounts, oxidative stability, antioxidative capacity and quality parameters showed nearly the same changes during fruit ripening but in different degrees depending on the site of the plantation. |
| first_indexed | 2024-12-14T04:30:57Z |
| format | Article |
| id | doaj.art-4383fab9b89d4302b22e03a6f59eb645 |
| institution | Directory Open Access Journal |
| issn | 1343-943X 1349-1008 |
| language | English |
| last_indexed | 2024-12-14T04:30:57Z |
| publishDate | 2012-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Plant Production Science |
| spelling | doaj.art-4383fab9b89d4302b22e03a6f59eb6452022-12-21T23:17:05ZengTaylor & Francis GroupPlant Production Science1343-943X1349-10082012-01-0115322823710.1626/pps.15.22811645117Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil QualityNabil Ben Youssef0Abaza Leïla1Ouni Youssef2Salma Naeit Mohamed3Debbech Nizard4Abdelly Chedly5Zarrouk Mokhtar6Centre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaCentre de Biotechnologie de Borj-CedriaA comparative study was conducted to evaluate the effect of location on the chemical composition and quality of monovarietal virgin olive oils obtained from the Chétoui cultivar in relation to the fruit ripening stages. Three sites representative of two Tunisian olive growing regions were examined, Selten (region I (RI): original site of plantation of Chétoui variety in the north of the country), Ousletia and Jelma (region II (RII): in the central part of the country away from the original plantation site). In this study, Chétoui olive cultivar was found to have different responses to environmental conditions. Chétoui olive oils showed lower values in phenol and o-diphenol contents and were less stable to oxidation (weaker oxidative stability and antioxidant activity levels) when the olive trees were cultivated away from the original plantation site. These Chétoui olive oils are also characterized by decreased oil content and higher values of quality parameters such as free acidity, peroxide value and UV absorbance due probably to the drought during the flowering and olive ripening periods. Furthermore, many analytical parameters, i.e., chlorophyll pigments, carotenoids, oleic acid contents, total phenol and o-diphenol amounts, oxidative stability, antioxidative capacity and quality parameters showed nearly the same changes during fruit ripening but in different degrees depending on the site of the plantation.http://dx.doi.org/10.1626/pps.15.228Chétoui olive oilFatty acidsLocationsOlive maturityOxidative stability |
| spellingShingle | Nabil Ben Youssef Abaza Leïla Ouni Youssef Salma Naeit Mohamed Debbech Nizard Abdelly Chedly Zarrouk Mokhtar Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality Plant Production Science Chétoui olive oil Fatty acids Locations Olive maturity Oxidative stability |
| title | Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality |
| title_full | Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality |
| title_fullStr | Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality |
| title_full_unstemmed | Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality |
| title_short | Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality |
| title_sort | influence of the site of cultivation on chetoui olive olea europaea l oil quality |
| topic | Chétoui olive oil Fatty acids Locations Olive maturity Oxidative stability |
| url | http://dx.doi.org/10.1626/pps.15.228 |
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