Identification of Trace Volatile and Phenolic Compounds in Olive Oils with Trees Growing in Different Area Conditions: Using SPME/GC–MS

Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine

“…Phenolic compounds were quantified by using the Folin-Ciocalteau method, as described by Rekik et al (2021). Brine extract, 100 µL, was mixed with 250 µL of distilled water and 250 µL of Folin-Ciocalteau reagent.…”

Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia

“…The principal Tunisian cultivars are Chetoui, whose orchards are concentrated in the north of the country, and Chemlali, mainly produced in the center and the south of the country 4,5 . During the last two decades, several studies has been focused on the characterization of Tunisian virgin olive oil (VOO) varieties in terms of physico‐chemical parameters 6‐9 and aroma features, 8,10‐12 as well as on the factors affecting their quality, 6‐8,13‐16 demonstrating that these oils can reach high quality standards that are suitable for the international market. Moreover, Tunisian olives are mainly produced by traditional agricultural practices that do not include chemical treatments; therefore, they could easily be certified as organic products.…”

“…This would have a positive impact on Tunisian VOO marketing, since satisfying consumer demand for authentic, high‐quality products with particular characteristics would position Tunisian VOOs in more profitable market sectors. In this context, we are drawn to the attention of VOOs from the most promising Tunisian olive cultivars grown in specific Tunisian regions, which may display outstanding features linked to cultivar 5,17,18 and to particular agronomic 7,19,20 and environmental conditions 6‐8,14‐17,19‐21 …”

“…In this context, we are drawn to the attention of VOOs from the most promising Tunisian olive cultivars grown in specific Tunisian regions, which may display outstanding features linked to cultivar 5,17,18 and to particular agronomic 7,19,20 and environmental conditions. 6-8, [14][15][16][17][19][20][21] In recent years, many researchers have focused on finding biomarkers for varietal and geographical authentication of VOO, as recently reviewed. 22 Several compounds have been successfully tested as potential geographical markers of VOO by applying multivariate statistical techniques.…”

“…25,27,28,31,37 Indeed, the classification ability improved as more variables were considered. 27 Some efforts have also been done to authenticate Tunisian oils produced in different regions, 8,11,12,14,16,25,[28][29][30][31] indicating the interest in valorizing this product, but this subject still remains a research axis to be developed.…”