Hassine K.B.,University of Monastir |
Hassine K.B.,Institute Of Lolivier Unite Technology Et Qualite |
Hassine K.B.,National Institute for Applied science and Technologies |
El Riachy M.,Lebanese Agricultural Research Institute |
And 11 more authors.
European Journal of Lipid Science and Technology | Year: 2014
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, K270, 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 K232, 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. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Ben-Hassine K.,University of Monastir |
Ben-Hassine K.,University of Sfax |
Ben-Hassine K.,National Institute for Applied science and Technologies |
Taamalli A.,Center de Biotechnologie de la Technopole de Borj-Cedria |
And 8 more authors.
Food Research International | Year: 2013
This research was carried out to evaluate the effects of variety, extraction system and storage conditions such as packaging type and temperature variation on the quality of virgin olive oil. Several parameters were studied, namely, quality indices, polyphenols, tocopherols, volatile compounds and sensory properties. Thus, two olive varieties Chemlali (Tunisia) and Coratina (Italy) were selected. The olive oils were extracted by different industrial processes (super press, dual and triple phase decanter) then stored in the established conditions (ambient and refrigerator temperature) in the following packaging materials: clear and dark glass bottles and metal bottles. The oils were analyzed before and after being stored for 9. months. Principal Component Analysis and Graphical Modeling were applied to fully explore the influence of the studied factors. Results revealed that among samples, oils from Coratina cultivar were the richest in γ-tocopherol while Chemlali oils contained the highest amount of δ-tocopherol. Quality indices namely K232 and K270 values were mainly influenced by the storage date and packaging material. Meanwhile, free acidity and peroxide value were mainly influenced by the extraction system. Concerning tocopherols, α-tocopherol content was mainly influenced by the packaging material, β-tocopherol was mainly affected by the storage date, for γ-tocopherol content the main influencing factor was the cultivar whereas for δ-tocopherol the main influencing factor was the extraction system. Regarding volatile compounds their amounts were influenced mainly by the storage date, that was influenced by the packaging material, where a considerable decrease was observed after storage which was reflected by the change of sensory characteristics of stored oils: loss of positive attributes fruitiness, bitterness and pungency and onset of defects which were mainly influenced by the storage date (fruity and bitter attributes), packaging material (pungent, rancid and fusty attributes) and extraction system (musty attribute). © 2013 Elsevier Ltd.