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Chlorophylls a and b, beta-carotene, alpha-tocopherol, tyrosol and their interactions effects on Tunisian extra virgin olive oil (EVOO) were studied. Beta-carotene, used at a level of 7 ppm, has an antioxidant effect more important at light than at obscurity. Chlorophyll a and b accelerate significantly the olive oil photooxidation, with a more important effect of chlorophyll b. When one or else of these chlorophylls is added with beta-carotene to oil, the global effect on peroxide value is attenuated. Both of alfa-tocopherol (0, 50, 100, 200, 400 ppm) and tyrosol (0, 5, 10, 20, 40 ppm) addition improved purified olive oil stability. On the other hand, alfa-tocopherol addition in EVOO has not significantly modified its oxidative stability, whereas that of tyrosol was very efficient. A factorial plane using three factors, beta-carotene (4 ppm), alfa-tocopherol (200 ppm) and tyrosol (50 ppm) is studied on EVOO and on purified olive oil. The results are different due to presence of various minor compounds on EVO

oilseeds and fats, crops and lipids/ocl. oilseeds and fats crops and lipids

Effets des chlorophylles, du bêtacarotène, de l’alphatocophérol, du tyrosol et de leurs interactions sur la stabilité oxydative de l’huile d’olive tunisienne