PRELIMINARY CHEMICAL CHARACTERIZATION OF TUNISIN MONOVARIETAL VIRGIN OLIVE OILS AND COMPARISON WITH SICILIAN ONES.

    Risultato della ricerca: Article

    Abstract

    Work was carried out on the characterization of monovarietal virgin olive oils (VOO)from Tunisia and Sicily (Italy). The two main Tunisian VOO (cvv. Chétoui of the North andcv. Chemlali grown in the Center and some regions of the South) and three principalSicilian VOO (cvv. Nocellara del Belice, Biancolilla and Cerasuola) were studied.Moreover, the Chétoui oils were tested in a rain-fed control and an irrigation regime. Allolive samples were picked at three different stages of ripeness. Analyses of majorcomponents (fatty acids and triacylglycerols) and minor ones (squalene, tocopherolsand phenolic compounds) were carried out. Chétoui oils had a higher level of phenoliccompounds followed by Chemlali. Generally, in the Sicilian oils these natural antioxidantcontents were lower. These preliminary results indicate that it was possible toclassify the Tunisian and Sicilian oils tested in their original growing area based on theirchemical composition.
    Lingua originaleEnglish
    pagine (da-a)1208-1217
    RivistaEuropean Journal of Lipid Science and Technology
    Volume2007
    Stato di pubblicazionePublished - 2007

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