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Monastir, Tunisia

Issaoui M.,Laboratory of Biochemistry | Brahmi F.,Laboratory of Biochemistry | Dabbou S.,Laboratory of Biochemistry | Hassine K.B.,Laboratory of Biochemistry | And 5 more authors.
Food Chemistry

This paper reports a discrimination study based on the antioxidant compounds, oxidative stability, aroma and sensory profiles of virgin olive oils from the main Tunisian cultivars, Chemlali and Chétoui, grown in two different locations, north and south Tunisia, with important differences in altitude, latitude and climatic conditions. There were significant differences between the oils from both cultivars when grown in the different environments. At higher altitude, the oils showed a greater amount of oleic acid, phenols and a higher stability, whilst in the open the oils had higher saturated and linoleic acid content. Aroma profiles were also influenced by the pedoclimatic conditions; hence, oils from the South had the highest level of (E)-2-hexenal and 1-hexanol, whereas varieties from the North were higher in (E)-3-hexenyl acetate and hexyl acetate. In general, and independently of the growing area conditions, oils from Chétoui olives had higher levels of antioxidants, greater oxidative stability, higher antiradical activities and more marked intensity of bitterness. These results can be used to discriminate and to characterise the Chemlali and Chétoui olive oils from each region. © 2009. Source

Dabbou S.,University of Monastir | Issaoui M.,University of Monastir | Issaoui M.,High Institute of Applied Sciences and Technology | Brahmi F.,University of Monastir | And 5 more authors.
JAOCS, Journal of the American Oil Chemists' Society

Table olive (Olea europaea L.) fruit is widely used in the food industry due to its excellent nutritional and health values. The objective of the present research was to determine aroma profiles by hydrodistillation and GC/MS of the autochthonous Meski and two introduced table olives (Picholine and Manzanella) treated with two traditional Tunisian processes. Independent of the processing method, the olive fruit had significant cultivar-dependent differences. The volatile compounds of the treated products were affected by processing: total terpenes increased, while aldehydes decreased and new aroma profiles emerged with large variations in the rate of appearances of the different aroma compounds. Principal component analysis showed that fruit quality is strongly affected by its endogenous specificity and by the processing method used. © AOCS 2011. Source

Issaoui M.,High Institute of Applied Sciences and Technology | Issaoui M.,University of Sfax | Dabbou S.,University of Sfax | Mechri B.,University of Sfax | And 4 more authors.
European Food Research and Technology

The influence of cultivar and processing on olive antioxidants, fatty acids, and sugars profiles were studied for the autochthonous Meski and two introduced table olives (Picholine and Manzanella). Olive fruits were treated with two traditional Tunisian processes. Fatty acid analysis by capillary gas chromatography, total phenols and o-diphenols, and sugars profiles by GC and GC-MS, together with oxidative capacity, were evaluated. Independently of the processing method, the olive fruit showed significant cultivar dependant differences. Concerning the effect of processing, ANOVA tests showed no significant difference in the fatty acid profiles, whereas sugars and phenols underwent a sharp decrease during the fruit storage. © 2011 Springer-Verlag. Source

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