Fatty acids, volatiles, sterols and triterpenic alcohols of six monovarietal Tunisian virgin olive oils

European Journal of Lipid Science and Technology

Volumn 112, Issue 3, 2010, Pages 400-409

  Krichène, Dhouha ^a   Allalout, Amira ^a   Salvador, Maria D ^b   Fregapane, Giuseppe ^b   Zarrouk, Mokhtar ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Fatty acids; Monovarietal olive oils; Olive cultivars; Sterols; Volatiles

Indexed keywords

EID: 77953581639     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200900095     Document Type: Article

References (44)

1. A. Kiritsakis: Olive Oil. Food and Nutrition Press, Trumbull, CT (USA) 1998.
2. L. Mannina, G. Dugo, F. Salvo, L. Cicero, G. Ansanelli, C. Calcagni: Study of the cultivar-composition relationship in Sicilian olive oils by GC, NMR, and statistical methods. J Agric Food Chem. 2003, 51, 120-127.
3. E. Christopoulou, M. Lazaraki, M. Komaitis, K. Kaselimis: Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chem. 2004, 84, 463-474.
4. D. Boskou: Olive Oil: Chemistry and Technology. AOCS Press, Champaign, IL (USA) 1996.
5. A. Awad: Phytosterols as anticancer dietary components: Evidence and mechanism of action. J Nutr. 2000, 130, 2127-2130.
6. R. Bucci, A. D. Magri, A. L. Magri, D. Marini, F. Marini: Chemical authentication of extra virgin olive oil varieties by supervised chemometric procedures. J Agric Food Chem. 2002, 50, 413-418.
7. A. Ranalli, L. Pollastri, S. Contento, G. Di Loreto, E. Iannucci, L. Lucera, F. Russi: Sterol and alcohol components of seeds, pulp, and whole olive fruit oils. Their use to characterize olive fruit variety by multivariates. J Sci Food Agric. 2002, 82, 854- 859.
8. R. J. Reina, K. D. White, E. G. E. Jahngen: Validated method for quantification and identification of 4,4-desmethylsterols and triterpene diols in plant oils by thin-layer chromatography high resolution gas chromatography mass spectrometry. J AOAC Int. 1997, 80, 1272-1280.
9. S. Vichi, L. Pizzale, E. Toffano, R. Bortolomeazzi, L. Conte: Detection of hazelnut oil in virgin olive oil by assessment of free sterols and triacylglycerols. J AOAC Int. 2001, 84, 1534- 1541.
10. F. Angerosa: Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol. 2002, 104, 639-660.
11. J. M. Olias, A. G. Pérez, J. J. Rios, L. C. Sanz: Aroma of virgin olive oil: Biogenesis of the "green" odor notes. J Agric Food Chem. 1993, 41, 2368-2373.
12. R. Aparicio, M. T. Morales, V. Alonso: Characterization of olives ripeness by green aroma compounds of virgin olive oil. J Agric Food Chem. 1998, 46, 1116-1122.
13. F. Angerosa, M. Servili, R. Selvaggini, A. Taticchi, S. Esposto, G. F. Montedoro: Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J Chromatogr A. 2004, 1054, 17-31.
14. J. F. Cavalli, X. Fernandez, L. Lizzani-Cuvelier, M. Loiseau: Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils. J Agric Food Chem. 2003, 51, 7709-7716.
15. S. Vichi, A. I. Castellote, L. Pizzale, L. S. Conte, S. Buxaderas, E. Lopez-Tamames: Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection. J Chromatogr A. 2003, 983, 19-33.
16. S. Vichi, L. Pizzale, L. S. Conte, S. Buxaderas, E. Lopez-Tamames: Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: Modifications induced by oxidation and suitable markers of oxidative status. J Agric Food Chem. 2003, 51, 6564-6571.
17. D. Krichène, W. Taamalli, D. Daoud, M. D. Salvador, G. Fregapane, M. Zarrouk: Phenolic compounds, tocopherols, and other minor components in virgin olive oils of some Tunisian varieties. J Food Biochem. 2007, 31, 179-194.
18. Internacional Olive Oil Council (IOOC): Trade standard applying to olive oil and olive-pomace oil. COI/T15/NC N7 3, 25 June 2003.
19. European Union Commission, Regulation EEC/2568/91: On the characteristics of olive and olive pomace oils and their analytical methods. Off J Eur Communities. 1991, L248, 6-36.
20. J. Tous, A. Romero: Vaiedades del Olivo. Fundacion La Caixa, 1993.
21. M. D. Salvador, F. Aranda, G. Fregapane: Influence of fruit ripening on "Cornicabra" virgin olive oil quality. A study of four successive crop seasons. Food Chem. 2001, 73, 45-53.
22. S. Ben Temine, L. Abaza, N. Ben Youssef, W. Taamalli, M. Msallem, D. Daoud, M. Zarrouk: Etude de la composition de l'huile d'olive de la variété Chétoui en fonction du site géographique. Riv Ital Sost Grasse. 2004, 81, 277-283.
23. O. Baccouri, L. Cerretani, A. Bendini, M. F. Caboni, M. Zarrouk, L. Pirrone, D. D. Ben Miled: Preliminary chemical characterisation of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. Eur J Lipid Sci Technol. 2007, 109, 1208-1217.
24. L. Abaza, M. Msallem, D. Daoud, M. Zarrouk: Caractérisation des huiles de sept variétés d'olivier Tunisiennes. OCL 2002, 9, 174-179.
25. F. Aranda, S. Gomez-Alonso, R. M. Rivera Del Alamo, M. D. Salvador, G. Fregapane: Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars. Food Chem. 2004, 86, 485-492.
26. M. T. Morales, J. J. Rios, R. Aparicio: Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors. J Agric Food Chem. 1997, 45, 2666-2673.
27. M. T. Morales, R. Aparicio: Effect of extraction conditions on sensory quality of virgin olive oil. J Am Oil Chem Soc. 1999, 76, 295-300.
28. B. A. Vick, D. C. Zimmerman: The lipoxygenase pathway. In: The Metabolism Structure and Function of Plant Lipid. Eds. P. K. Stumpf, J. B. Mudd, W. D. Nes, Plenum Press, New York, NY (USA) 1987, pp. 383-390.
29. M. T. Morales, M. V. Alonso, J. J. Rios, R. Aparicio: Virgin olive oil aroma: Relationship between volatile compounds and sensory attributes by chemometrics. J Agric Food Chem. 1995, 43, 2925-2931.
30. F. Angerosa, C. Basti, R. Vito: Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars. J Agric Food Chem. 1999, 47, 836-839.
31. J. F. Cavalli, X. Fernandez, L. Lizzani-Cuvelier, A. M. Loiseau: Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of markers of quality-freshness. Food Chem. 2004, 88, 151-157.
32. F. Angerosa, R. Mostallino, C. Basti, R. Vito: Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem. 2000, 68, 283-287.
33. F. Angerosa, R. Mostallino, C. Basti, R. Vito: Influence of malaxation temperature and time on the quality of virgin olive oils. Food Chem. 2001, 72, 19-28.
34. W. Dhifi, F. Angerosa, A. Serraiocco, I. Oumar, I. Hamrouni, B. Marzouk: Virgin olive oil aroma: Characterization of some Tunisian cultivars. Food Chem. 2005, 93, 697-701.
35. O. Baccouri, A. Bendini, L. Cerretani, M. Guerfel, B. Baccouri, G. Lercker, M. Zarrouk, D. Daoud Ben Miled: Comparative study on volatile compounds from Tunisia and Sicilian monovarietal virgin olive oil. Food Chem. 2008, 111, 322- 328.
36. R. M. Rivera Del Alamo, G. Fregapane, F. Aranda, S. Gomez-Alonso, M. D. Salvador: Sterol and alcohol composition of Cornicabra virgin olive oil: The campesterol content exceeds the upper limit of 4% established by EU regulations. Food Chem. 2004, 84, 533-537.
37. A. Koutsaftakis, F. Kotsifaki, E. Stefanoudaki, A. Cert: Estudio sobre las variaciones de determinados parametros quimicos y de los components menores de los aceites de oliva virgin obtenidos de aceitunas recolectadas en distintas fases de maduracion. Olivae. 2000, 80, 22-27.
38. F. Gutierrez, B. Jimenez, A. Ruiz, A. Albi: Effect of olive ripeness on the oxidative stability of virgin olive oils extracted from the varieties Picual and Hojiblanca and on different components involved. J Agric Food Chem. 1999, 47, 121-127.
39. M. S. Garcia: Composición química de distintas calidades de aceites de oliva virgen de la variedad "Empetre" en el bajo Aragon. Grasas Aceites. 2001, 52, 52-58.
40. A. Koutsaftakis, F. Kotsifaki, E. Stefanoudaki: Effect of extraction system, stage of ripeness, and kneading temperature on the sterol composition of virgin olive oil. J Am Oil Chem Soc. 1999, 76, 1477-1481.
41. S. J. Casas, E. O. Bueno, A. M. M. Garcia, M. M. Cano: Sterol and erythrodiol 1 uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem. 2004, 87, 225- 230.
42. N. Stiti, M. Msallem, S. Triki, A. Cherif: Etude de la fraction insaponifiable de l'huile d'olive de différentes variétés Tunisiennes. Riv Ital Sost Grasse. 2002, 79, 357-363.
43. M. F. Haddada, H. Manai, I. Oueslati, D. Daoud, J. Sanchez, E. Osorio, M. Zarrouk: Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties. J Agric Food Chem. 2007, 55, 10941-10946.
44. E. Christopoulou, M. Lazaraki, F. Alexiou, S. Synouri, F. E. Rangiscos: Influence of certain factors on the composition of olive pomace oils. Part II: Sterol, triterpenic dialcohols and aliphatic alcohols. Riv Ital Sost Grasse. 1996, 73, 201-211.