Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 600-606

  Manaï, Hédia ^b   Haddada, Faouzia Mahjoub ^b   Trigui, Ahmed ^a   Daoud, Douja ^b   Zarrouk, Mokhtar ^b  

^a INSTITUT DE L OLIVIER   (Tunisia)

^b CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Controlled crossing; Fatty acid composition; Olive descendants; Olive oil; Oxidative stability; Phenolic compounds; Pigments; Quality improvement

Indexed keywords

EID: 33847757146     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2732     Document Type: Article

References (35)

1. Trigui A, L'amélioration quantitative et qualitative de la production oléicole en Tunisie: l'incontournable nécessité et les perspectives d'une restructuration et d'une amélioration génétique de l'olivier. Olivae 61:34-40 (1996).
2. European Union Commission Regulation 2568/91, Characteristics of olive and olive pomace oils and their analytical methods. Off J Eur Commun L248:1-82 (1991).
3. European Union Commission Regulation 1989/2003, Characteristics of olive and olive pomace oils and their analytical methods. Off J Eur Commun L295:57-66 (2003).
4. Gutiérrez F, Determinacion de la estabilidade oxidativa de aceites de oliva virgenes: comparacion entre del método AOM y el método Rancimat. Grasas Aceites 40:1-5 (1989).
5. Minguez-Mosquera MI, Rejano L, Gandul B, Sanchez AH and Garrido J, Color-pigment correlation in virgin olive oil. J Am Oil Chem Soc 68:332-336 (1991).
6. Vasquez Roncero A, Janer del Valle C and Janer del Valle ML, Determinacion de los polifenoles totales en aceite de oliva. Grasas Aceites 24:350-357 (1973).
7. Stefanoudaki E, Kotsifaki F and Koutsaftakis A, Classification of virgin olive oils of the two major Cretan cultivars based on their fatty acid composition. J Am Oil Chem Soc 76:623-626 (1999).
8. Metcafle D, Schmitz A and Pelka JR, Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal Chem 38:524-535 (1966).
9. International Olive Oil Council, Norme commerciale applicable aux huiles d'olive et aux huiles de grignons d'olive. COI/T 15/NC no. 2/Rev 8 (1998).
10. Tous J and Romero A, Cultivars and location effects on olive oil quality in Catalonia (Spain). Acta Hortic 356:323-326 (1994).
11. Abaza L, Msallem M, Daoud D and Zarrouk M, Caractérisation des huiles de sept variétés d'olivier tunisiennes. Oléagineux, Corps Gras, Lipides 9:174-179 (2002).
12. Salvador MD, Aranda F and Fregapane G, Influence of fruit ripening on Cornicabra virgin olive oil quality: a study of four successive crop seasons. Food Chem 73:45-53 (2001).
13. Salvador MD, Aranda F, Gomez-Alonso S and Fregapane G, Quality characteristics of Cornicabra virgin olive oil. Res Adv Oil Chem 1:31-39 (2000).
14. Martinez de Victoria E and Manas M, El aceite de oliva en la dieta y salud humanas, in El cultivo del olivo, ed. by Barranco D, Fernandez-Escobar R and Rallo L. MundiPrensa, Madrid, pp. 663-684 (2001).
15. Boskou D, Olive Oil: Chemistry and Technology. AOCS Press, Champaign, IL, pp. 85-127 (1996).
16. Kiritsakis AK, Nauos GD, Polymenoupoulos Z, Thomai T and Sfakiotakis EY, Effect of fruit storage conditions on olive oil quality. J Am Oil Chem Soc 75:721-724 (1998).
17. Aparicio R, Roda L, Albi MA and Gutiérrez F, Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150-4155 (1999).
18. Gutiérrez F, Jimenez B, Ruiz A and Albi A, Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on different components involved. J Agric Food Chem 47:121-127 (1999).
19. Aguilera MC, Ramirez-Tortosa MC, Mesa MD and Gil A, Do MUFA and PUFA have beneficial effects on development of cardiovascular disease? in Recent Research Developments in Lipids (Advances in lipid Research), ed. by Pandai SG. Transword Research Network, Trivandrum, India, pp. 369-390 (2000).
20. Salvador MD, Aranda F and Fregapane G, Chemical composition of commercial virgin olive oil from 1995/96 and 1996/97 crops. J Am Oil Chem Soc 75:1305-1311 (1998).
21. Abaza L, Taamalli W, Ben Temime S, Daoud D, Gutiérrez F and Zarrouk M, Natural antioxidant composition as correlated to stability of some Tunisian virgin olive oils. Riv Ital Sostanze Grasse 82:12-18 (2005).
22. Solinas M, Di Giovacchino L and Mascolo A, The polyphenols of olives and olive oil. Note III. Influence of temperature and kneading time on the oil polyphenol content. Riv Ital Sostanze Grasse 55:19-23 (1978).
23. Allessandri S, Cimato A, Mattei A and Modi G, La caracterizzazione di campioni di olio extravergine di oliva Toscano, in base all'epoca di raccolta delle drupe, mediante il contenuto in polifenoli. Boll Chim Igien 42:141-164 (1992).
24. Aguilera MP, Beltran G, Ortega D, Fernandez A, Jimenez A and Uceda M, Characterisation of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andalousia. Food Chem 89:387-391 (2005).
25. Belkas G and Boskou D, Antioxidative activity of 3,4- dihydroxyphenylacetic acid and α-tocopherol on the triglyceride matrix of olive oil: effect of acidity. Grasas Aceites 49:34-37 (1998).
26. Manna C, Galletti P, Cucciolla V, Moltedo O, Leone A and Zappia V, The protective effect of the olive oil polyphenol (3,4-dihydroxyphenyl)-ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in Caco-2 cells. J Nutr 127:286-292 (1997).
27. Bisignano G, Tomaino A, Lo Cascio R, Crisafi G, Uccella N and Saija A, On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J Pharm Pharmacol 31:971-974 (1999).
28. Ranalli A and Modesti G, Processing technologies and biotechnologies affect the composition of green and yellow lipochromes and the chromatic features of virgin olive oil, in PFT Sevilla: Proceedings of the 1st International Congress on Pigments in Food technology, Sevilla, Spain, pp. 239-245 (1999).
29. Ranalli A, De Mattia G and Ferrante ML, The characteristics of percolation olive oils produced with a new processing enzyme aid. Int J Food Sci Technol 33:247-258 (1998).
30. Gandul-Rojas B, Roca Lopez-Cepero M, Carmona-Ramon C and Minguez-Mosquera MI, Stability of chlorophyll pigments during storage of virgin olive oil, in PFT Sevilla: Proceedings of the 1st International Congress on Pigments in Food technology, Sevilla, Spain, pp. 271-275 (1999).
31. Tsimidou M, Papadopoulus G and Boskou D, Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detection. Food Chem 44:53-60 (1992).
32. Salvador MD, Aranda F, Gomez-Alonso S and Fregapane G, Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons. Food Chem 80:359-366 (2003).
33. Ayton J, Haigh T, Tronson D and Supervisors RM, The effect of harvest timing on olive oil quality. (CHAPS). Hawkesbury Campus, Sydney, NSW (2002).
34. Zarrouk M, Marzouk B, Ben Miled D and Chérif A, Accumulation de la matière grasse de l'olive et effet du sel sur sa composition. Olivae 61:41-46 (1996).
35. Nergiz C and Engez Y, Compositional variation of olive fruit during ripening. Food Chem 69:55-59 (2000).