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Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars

2018Journal article Open access
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dc.contributor.authorSlim, Souihli
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorDias, L.G.
dc.contributor.authorCruz, Rebeca
dc.contributor.authorCasal, Susana
dc.contributor.authorOueslati, Souheib
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2019-01-28T11:41:58Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-01-28T11:41:58Z
dc.date.issued2018
dc.description.abstractTunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highest saturated and polyunsaturated fatty acids contents (19.9%±2.4 and 16.9%±1.4) as well as total tocopherols levels (222±49 mg/kg). Finally, the information of 12 selected parameters (total phenols, oxidative stability, nine fatty acids and γ-tocopherol), allowed establishing a linear discriminant model that correctly classified olive oils according to the olive cultivar with predictive rates of 90%±8. Heptadecenoic, behenic and eicosenoic acids were the three fatty acids identified as the most relevant chemical markers of Sahli olive oils.
dc.description.sponsorshipThis work was financially supported by Project POCI-01– 0145-FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 – CQ-VR, and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia, Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014). Souheib Oueslati is grateful for the support of the Tunisian Ministry of Agriculture.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSlim, Souihli; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, L.G.; Cruz, Rebeca; Casal, Susana; Oueslati, Souheib; Pereira, J.A.; Peres, António M. (2018). Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars. Emirates Journal of Food and Agriculture. ISSN 2079-052X. 30, p. 581-591en_EN
dc.identifier.doi10.9755/ejfa.2018.v30.i7.1741en_EN
dc.identifier.issn2079-052X
dc.identifier.urihttp://hdl.handle.net/10198/18535
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationCharacterization of wild and ancient olive trees for its valorization”
dc.subjectChemometricsen_EN
dc.subjectFatty acids profileen_EN
dc.subjectQuality Physico-chemical parametersen_EN
dc.subjectTocopherols profileen_EN
dc.subjectTunisian olive oilsen_EN
dc.titleCharacterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivarsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCharacterization of wild and ancient olive trees for its valorization”
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00616%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F104038%2F2014/PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
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person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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