- 著者
- Olfa Dridi Gargouri Yasmine Ben Rouina Amir Ben Mansour Guido Flamini Bechir Ben Rouina Mohamed Bouaziz
- 出版者
- Japan Oil Chemists' Society
- 雑誌
- Journal of Oleo Science (ISSN:13458957)
- 巻号頁・発行日
- vol.65, no.12, pp.1033-1044, 2016 (Released:2016-12-01)
- 参考文献数
- 44
- 被引用文献数
- 6 6
Aroma profile, oxidative stability and quality parameters of virgin olive oil from four cultivars (Chemlali, Chetoui, Koroneiki and Rjim), grown in Rjim Maatoug oasis in southern of Tunisia, were studied for the first time. The olive oil samples were obtained during maturation from a crop season (2012–2013). The results showed the quality parameters, i.e., free fatty acid, UV absorbance at 232 and 270 nm, increases during maturation exceeding the upper limit established by the IOOC norm. Chlorophyll and carotenoid pigments tended to decrease during ripening stages. The trend of oxidative stability, total phenols and Odiphenols exhibited a reduction of antioxidant activity at more advanced stages of maturity. The marks achieved showed that oil quality degradation is due to the great drought of climate: high temperature, high light intensity and low rainfall. Studied aroma profiles of cultivars were also influenced by severe climatic conditions. Twenty-four compounds were characterized, representing 94.8–99.8% of the total volatiles. In all samples, a strong decrease was observed in aldehydes compounds.