Virgin olive oil (VOO) production in Tunisia: The commercial potential of the major olive varieties from the arid Tataouine zone

Food Chemistry

Volumn 112, Issue 3, 2009, Pages 733-741

  Oueslati, Imen ^a,b   Anniva, Christina ^b   Daoud, Douja ^a   Tsimidou, Maria Z ^b   Zarrouk, Mokhtar ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Oleoculture; Phenolic compounds; Pigments; Squalene; Tataouine region; Tunisian olive varieties; Virgin olive oil stability

Indexed keywords

FATTY ACID; OLIVE OIL; PHENOL; PIGMENT;

ARTICLE; CONTROLLED STUDY; LIPID COMPOSITION; NONHUMAN; OLIVE TREE; SEASONAL VARIATION; TEMPERATURE SENSITIVITY; TUNISIA;

EID: 49249115711     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.06.041     Document Type: Article

References (48)

1. Abaza L., Msallem M., Daoud D., and Zarrouk M. Caractérisation des huiles de sept variétés d'olivier Tunisiennes. Oléagineu Corps Gras Lipides 9 2-3 (2002) 174-179
2. Abaza L., Taamalli W., Ben Temime S., Daoud D., Gutiérrez F., and Zarrouk M. Natural antioxidant composition as correlated to stability. La Rivista Italiana delle Sostanze Grasse 82 (2005) 12-18
3. Alvarruiz A., Fernández E., Montero F., Granell J., and Pardo J.E. Analytical evaluation of 'Cornicabra' virgin olive oil from Castilla-La Mancha, Spain. Food, Agriculture and Environment 1 2 (2003) 48-52
4. Aparicio R., and Luna G. Characterisation of monovarietal virgin olive oils. European Journal of Lipid Science and Technology 104 (2002) 614-627
5. Aparicio R., Roda L., Albi M.A., and Gutiérrez F. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of Agriculture and Food Chemistry 47 (1999) 4150-4155
6. Baccouri B., Ben Temime S., Taamalli W., Daoud D., M'Sallem M., and Zarrouk M. Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on Meski variety. Journal of Food Lipids 14 (2007) 19-34
7. Ben Temime S., Baccouri B., Taamalli W., Abaza L., Daoud D., and Zarrouk M. Location effects on oxidative stability of Chétoui virgin olive oil. Journal of Food Biochemistry 30 (2006) 659-670
8. Boskou D., Blekas G., and Tsimidou M. Olive oil composition. In: Boskou D. (Ed). Olive oil chemistry and technology (2006), Champaign Illinois, AOCS 41-72
9. Canjura F.L., and Schwartz S.J. Separation of chlorophyll compounds and their polar derivatives by high performance liquid chromatography. Journal of Agricultural and Food Chemistry 39 (1991) 1102-1105
10. Codex Alimenarius Commission. (2007). Codex commitee on fats and oils, Twentieth Session, London, United Kingdom, 19-23 February. www.codexalimenarius.net.
11. COI. (2000). L'oléiculture en Tunisie. Tunisie E. 108/Doc. N°4, Mise à jour n° 32, Réf. 29 (pp. 1-24).
12. Criado M.N., Motilva M.J., GoñI M., and Romero M.P. Comparative study of the effect of the maturation process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils from Arbequina and Farga cultivars. Food Chemistry 100 (2007) 748-755
13. Douzan M., and Bellal M.M. Contribution à la caractérisation des huiles de quelques variétés populations d'olive algérienne : étude de quelques composés mineurs de la fraction insaponifiable. Olivae 103 (2005) 33-41
14. EEC. On the characteristics of olive oils and kernel olive oils and on their methods of analysis. Official Journal of the European Communities L248 (1991) Regulation No. 2568/1.7.91
15. EEC. Characteristics of olive and olive-pomace oils and on their analytical methods. Official Journal of the European Communities L295 (2003) 57-77 Regulation EEC/2568/91, Regulation EEC/ 1989/03
16. Fedeli E., and Cortesi N. Quality, origin and technology of virgin olive oils. La Rivista Italiana delle Sostanze Grasse 70 (1993) 419-426
17. Gandul-Rojas B., and Mínguez-Mosquera M.I. Chlorophyll and carotenoid composition in virgin olive oils from various Spanish olive varieties. Journal of the Science of Food and Agriculture 72 (1996) 31-39
18. Giansante L., Di Vincenzo D., and Bianchi G. Classification of monovarietal Italian olive oils by unsupervised (PCA) and supervised (LDA) chemometrics. Journal of the Science of Food and Agriculture 83 (2003) 905-911
19. Giuffrida D., Salvo F., Salvo A., La Pera L., and Dugo G. Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chemistry 100 (2007) 833-837
20. Grigoriadou D., Androulaki A., Psomiadou E., and Tsimidou M.Z. Solid phase extraction in the analysis of squalene and tocopherols in olive oil. Food Chemistry 105 (2007) 675-680
21. Gutiérrez F., Jimenez B., Ruiz A., and Albi M.A. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry 44 (1999) 121-127
22. Inglese P. La influencia de la variedad en las características cualitativas del aceite de oliva. Olivae 54 (1994) 42-47
23. IUPAC, International Union of Pure and Applied Chemistry. (1987). Standard methods for the analysis of oils, fats and derivatives: 2.201; 2.501; 2.505 (7th ed.). Oxford: Blackwell Scientific Publications.
24. Kalantzakis G., Blekas G., Pegklidou K., and Boskou D. Stability and radical-scavenging activity of heated olive oil and other vegetable oils. European Journal of Lipid Science and Technology 108 (2006) 329-335
25. Kiritsakis A.K., Nanos G.D., Polymenoupoulos Z., Thomai T., and Sfakiotakis E.Y. Effect of fruit storage conditions on olive oil quality. Journal of the American Oil Chemist's Society 75 (1998) 721-724
26. Koutsaftakis A., Kotsifaki F., and Stefanoudaki E. La caractérisation des huiles d'olive vierges extra crétoises obtenues à partir de la variété Koroneiki. Influence du site d'origine sur plusieurs paramètres chimiques. Olivae 81 (2000) 20-25
27. Krichen D., Taamalli W., Daoud D., Salvador M.D., Fregapagne G., and Zarrouk M. Phenolic compounds, tocopherols and other minor components in virgin olive oils of some Tunisian varieties. Journal of Food Biochemistry 31 (2007) 179-194
28. Lanzón A., Albi T., Cert A., and Gracián J. The hydrocarbon fraction of virgin olive oil and changes resulting from refining. Journal of the American Oil Chemist's Society 71 (1994) 285-291
29. Manaï H., Haddada F.M., Trigui A., Daoud D., and Zarrouk M. Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings. Journal of the Science of Food and Agriculture 87 (2007) 600-606
30. Manzi P., Panfili G., Esti M., and Pizzoferrato L. Natural antioxidants in the unsaponifiable fraction of virgin olive oils from different cultivars. Journal of the Science of Food and Agriculture 77 (1998) 115-120
31. Pocklington W.D., and Dieffenbacher A. Determination of tocopherols and tocotrienols in vegetable oils and fats by high performance liquid chromatography. Results of a collaborative study and the standardized method. Pure Application Chemistry 60 (1988) 877-892
32. Psomiadou E., Karakostas K.X., Blekas G., Tsimidou M.Z., and Boskou D. Proposed parameters for monitoring quality of virgin olive oil (Koroneiki cv). European Journal of Lipid Science and Technology 105 (2003) 403-408
33. Psomiadou E., and Tsimidou M. Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring their effect on virgin olive oil oxidation. Journal of Agricultural and Food Chemistry 46 (1998) 5132-5138
34. Psomiadou E., and Tsimidou M. Pigments in Greek virgin olive oils: Occurrence and levels. Journal of the Science of Food and Agriculture 81 (2001) 640-647
35. Psomiadou M., and Tsimidou Z.M. Stability of virgin olive oil. 1. Photo-oxidation studies. Journal of Agricultural and Food Chemistry 50 (2002) 716-721
36. Psomiadou M., and Tsimidou Z.M. Stability of virgin olive oil. 2. Photo-oxidation studies. Journal of Agricultural and Food Chemistry 50 (2002) 722-727
37. Psomiadou E., Tsimidou M., and Boskou D. α-Tocopherol content of Greek virgin olive oils. Journal of Agricultural and Food Chemistry. 48 (2000) 1770-1775
38. Rahmani M., and Csallany A.S. Chlorophyll and β-carotene pigments in Moroccan virgin olive oils measured by high-performance liquid chromatography. Journal of the American Oil Chemist's Society 68 9 (1991) 672-674
39. Roca M., and Minguez-Mosquera M.I. Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processing for virgin olive oil. Journal of the American Oil Chemists Society 78 2 (2001) 133-138
40. Salvador M.D., Aranda F., and Fregapane G. Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops. Journal of the American Oil Chemist's Society 75 (1998) 1305-1311
41. Salvador M.D., Aranda F., and Fregapane G. Influence of fruit ripening on 'Cornicabra' virgin olive oil quality. A study of four successive crop seasons. Food Chemistry 73 (2001) 45-53
42. Sanchez Casas J., Osorio Bueno E., Montano Garcia A.M., and Martinez Cano M. Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chemistry 87 (2004) 225-230
43. Tombesi A., Michelakis N., and Pastor M. Recommendations of the working groups on olive farming production techniques and productivity. Olivae 63 (1996) 38-51
44. Tovar M.J., Romero M.P., Alegre S., Girona J., and Motilva M.J. and organoleptic characteristic of oil from Arbequina olive (Olea europaea L.) trees under deficit irrigation. Journal of the Science of Food and Agriculture 82 (2002) 1755-1763
45. Trigui, A., & Msallem, M. (2002). Catalogue des varieties autochthones et types Locaux (Vol. 1, p. 159). ISBN 9973-41-459-4.
46. Uceda, M., & Hermoso, M. (1998). La calidad del aceite de oliva. In D. Barranco, & R. Fernàndez-Escobar, L. Rallo (Eds.), El cultivo del olivo (pp. 547-572). Spain: Junta de Andalucía Ediciones Mundi-Prensa.
47. Watanabe T., Hongu A., Honda K., Nakazato M., Konno M., and Saitoh S. Preparation of chlorophylls and pheophytins by isocratic liquid chromatography. Analytical Chemistry 56 (1984) 251-256
48. Yousfi K., Cert R.M., and García J.M. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. European Journal of Food Research and Technology 223 (2006) 117-124