Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

Hlima, Hajer Ben; Ayed, Rayda Ben; Ennouri, Karim; Smaoui, Slim

doi:10.5650/jos.ess17080

Cited by 19 publications

(21 citation statements)

References 25 publications

(22 reference statements)

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“…was in agreement with Hlima et al in 2017 12 . In cultivars Coratina and Leccino the concentration of mono unsaturated fatty acids decreases and SFAs and PUFAs increases when grown in different location due to change in temperature and altitude.…”

Section: Principal Component Analysissupporting

confidence: 93%

“…However, cultivar Frantoio preserved the fatty acid composition compared with its original site of cultivation. The overall findings of the present study are in agreement with previous study in which the authors analyzed data through PCA and it was reported that change in location does effect fatty acid composition of different olive cultivars 12 . Similarly, the second component PC2 positively correlated with, vanillin, vanillic acid, 3,4-DHPEA-EDA, while negativily corelated with, oleuropin and D-lig-aglycon.…”

Section: Principal Component Analysissupporting

confidence: 93%

“…19 and eicosenoic acid C20:1, 0.03-0.09 . Among saturated fatty acids SFAs palmitic acid C16:0 was found in higher amount ranged between [12][13][14][15][16] . The other SFAs detected in very small amount were stearic acid C18:0 ranged between 1.4-2.3 , myristic acid C14:1, 0.01-0.03 and arachidic acid C20:0, 0.09-0.2 .…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…In Balochistan olive is cultivated in Quetta, Zhob, Loralai, Baghbana and Wadh districts/ areas, which are considered as suitable for olive growth 15 . Several studies have been conducted in Italy, Tunisia, China, and Turkey regarding the chemical composition of olive oil with respect to geographical origin and climate on various cultivars of O. europaea in order to enhance the quality and commercial value of EVOO 5, 12,16 . However, no data is available which can reveal the chemical composition and quality of EVOOs produce from different cultivars of O. europaea grown in specific areas of Balochistan.…”

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confidence: 99%

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Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

et al. 2019

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Section: Principal Component Analysissupporting

confidence: 93%

Section: Principal Component Analysissupporting

confidence: 93%

Section: Fatty Acid Compositionmentioning

confidence: 99%

mentioning

confidence: 99%

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Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

et al. 2019

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“…is result is in accordance with the finding of Servili et al [73], demonstrating that the fatty acid composition is related to the geographic zone, the climatic conditions (characteristics of the olive grove zones), and the salinity of soil. According to Hlima et al [74], the differences observed between selected regions for the fatty acid composition can be explained by the difference in altitude and temperature between the chosen regions. Previous studies have concluded that water absorption and temperature are the main factors that affect the rate and metabolism of fatty acids in olives [75].…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

ElQarnifa

Antari²,

Hafidi

2019

Journal of Food Quality

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This work aims at evidencing the quality and chemical composition of extra virgin olive oils according to stages of maturity and in relation to the geographical location of olives. Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). This work has been carried out by analyzing several parameters, such as the quality characteristics (acidity and peroxide value), the chemical composition (total phenol content and fatty acid composition) of the oils, and also the fruit characteristics of the olives (maturity index, fruit water content, and oil content). The results obtained in this study indicate that as maturity advanced, there was a slight rise in oil content and acidity, while there was a decrease in fruit water content and peroxide value in both locations during the two crop years. The fatty acid composition of extra virgin olive oil showed a significant increase of linoleic acid and polyunsaturated fatty acids (PUFAs) and a decrease of oleic acid, palmitic acid, monounsaturated fatty acids (MUFAs), and MUFA/PUFA ratio as the maturation process progressed. A significant gradual decrease was noted in total phenol content and bitterness intensity from the green stage to the black. Moreover, olive oil composition differed clearly between the two sites. Therefore, the olive cultivar, harvesting date, and geographic location influence the olive oil characteristics.

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Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

Lechhab

Trovato

et al. 2022

Agronomy Journal

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The olive tree (Olea europaea L.) fruit oil attracts widespread interest because of its high content of monounsaturated fatty acids. However, a neglected area in the field is the edaphoclimatic factors impact, which is poorly understood. Bearing this in mind, the purpose of this investigation was to evaluate the impact of the edaphoclimatic conditions on the fatty acids' composition. Therefore, we have investigated the fatty acids methyl ester (FAME) profile in 38 monovarietal Moroccan 'Picholine Marocaine' extra-virgin olive oils (EVOOs) from two successive crop years (2018-2019 and 2019-2020). Significant differences were detected in olive oils from distinct geographical origins with about 10 and 4% of the difference in oleic and palmitic acid amounts in both seasons; however, linoleic acid showed 5 and 8% in 2018-2019 and 2019-2020 oils, respectively. Furthermore, regions of high altitude and low temperature resulted in olive oils rich in oleic acid and monounsaturated fatty acids (MUFAs). This study also revealed the negative impact of rainfall, sand percentage, and nitrogen on saturated fatty acids (SFAs) and of pH and conductivity on the major MUFAs. INTRODUCTIONThe olive tree (Olea europaea L.

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Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis

Cited by 19 publications

References 25 publications

Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan

Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco

Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

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