Identifying Chemlali Olive Variety in Its Traditional Area

Khlif, M.; Ayadi, Mohamed Ali; Grati‐Kammoun, Naziha; Arous, M.N.; Rekik, H. ...; Hamdi, M.T.; Rekik-Fakhfakh, B.

doi:10.17660/actahortic.2002.586.16

Cited by 23 publications

(9 citation statements)

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“…The Besbessi cultivar had the highest flesh/kernel ratio, while the lowest ratio was observed in the Chemlali cultivar. This last cultivar is usually used for olive oil production (Khlif and others 2002) but in some cases it is used for table olives. The different samples of Meski cultivar had a flesh/kernel ratio that varied between 3 and 4 for M1 and M4 samples, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity

Othman¹,

Roblain²,

Thonart³

et al. 2008

Journal of Food Science

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For the 1st time, 4 olive cultivars, the Meski, Chemlali, Besbessi, and Tounsi, from the Tunisian market were investigated to evaluate the phenolic compounds' contribution in nutritional value of table olives. From the Meski cultivar, we have chosen 4 different samples to evaluate differences within the same cultivar. Basic characteristics and total phenolic content were evaluated in flesh and kernel. The highest value of flesh phenolic content was observed in sample M4 of the Meski cultivar; however, the lowest value was observed in the Besbessi cultivar and they were 1801 and 339 mg GA/100 g dry weight, respectively. The main simple phenolic compounds identified in flesh extracts are hydroxytyrosol, tyrosol, and vanillic acid. Oleuropein was not detected in any samples. The antioxidant activity of Tunisian olive flesh varies between 212 and 462 muM TEAC/g of dry weight. Antioxidant activity of olives was related to their phenolic content but we found a low correlation between phenolic content and TEAC.

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Section: Resultsmentioning

confidence: 99%

“…They can be found complexed to gluco- MS 20070588 Submitted 7/27/2007, Accepted 1/1/2008. Authors Ben Othman andHamdi Faculté Univ. des Sciences Agronomiques,Passage des Déportés,2,5030 Gembloux, side and acetate (Romero and others 2004b).…”

Section: Introductionmentioning

confidence: 99%

Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity

Othman¹,

Roblain²,

Thonart³

et al. 2008

Journal of Food Science

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“…The olive tree (Olea europaea L.) is present in practically every region of Tunisia, up to the border of the southern desert in different edapho‐climatic conditions and accounts for about 74 million trees covering 1.76 million hectares . Many olive cultivars are present in Tunisia, but the Tunisian olive orchards are dominated by the “Chemlali” cultivar population that is planted in almost all regions, covering 2/3 of the Tunisian olive grove and contributing more than 60% of the national production of the olive oil . The “Chemlali” olive tree is characterized by the strongest average production in the world; it can even exceptionally reach in year of strong fructification 380–700 kg per tree .…”

Section: Introductionmentioning

confidence: 99%

Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system

Hassine

Riachy

Taamalli

et al. 2014

Euro J Lipid Sci & Tech

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The chemical composition and consumer preferences according to consumer characteristics of virgin olive oils (VOOs) from "Chemlali" and "Arbequina" cultivars were studied in relation to processing system and geographical origin. Statistical analyses revealed significant differences (p < 0.05) among cultivars in % free acidity, K 270 , and OSI values, pigments, and antioxidant content and in some FAME content. Significant differences were also found according to the processing system in terms of some quality indices, pigments, antioxidant compounds, and OSI values. The effect of processing system on fatty acid composition was almost not significant except for some of them. The effect of the geographical origin was different in relation to the cultivars: For "Chemlali" cultivar, it was significant (p < 0.05) in all studied parameters except for acidity and total polar phenol content. However, for "Arbequina", the effect was significant (p < 0.05) for K 232 , pigments, antioxidant compounds and fatty acid composition except for margaric, margaroleic, linolenic, arachidic, and behenic fatty acids. Consumers were able to discriminate between cultivars with more preference for "Arbequina" oil, but only in case of "Chemlali" they could discriminate between the oils from different locations, with significantly more consumer liking for oils from Sidi Bouzid and Sawef. However, they were not able to discriminate between the processing systems.

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“…The olive‐growing areas spread from the northern to the southern regions, where a wide range of edaphic‐climatic conditions are prevailing. These two cultivars cover 50% of different olive tree plantations; several minor varieties are maintained in restricted areas in different plantations (Khlif et al . 2002; Grati‐Kamoun et al .…”

Section: Introductionmentioning

confidence: 99%