Effect of the seasonal climatic variations on the composition and quality of Chemlali virgin olive oil | Zendy

Bedbabis Saida | Zendy; Ben Rouina B eacute chir | Zendy; Salvatore Camposeo | Zendy; Lisa Clodoveo Maria | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Effect of the seasonal climatic variations on the composition and quality of Chemlali virgin olive oil

Author(s) -

Bedbabis Saida,

Ben Rouina B eacute chir,

Salvatore Camposeo,

Lisa Clodoveo Maria

Publication year - 2015

Publication title -

african journal of agricultural research

Language(s) - English

Resource type - Journals

ISSN - 1991-637X

DOI - 10.5897/ajar2014.9162

Subject(s) - composition (language) , olea , phenols , seasonality , olive oil , food science , carotenoid , chlorophyll , environmental science , botany , chemistry , biology , ecology , philosophy , linguistics , organic chemistry

“Chemlali” is the main olive variety cultivated in Tunisia. Seasonal factors such as rainfall and temperature vary year to year influencing the composition and quality of virgin olive oil. This work aims to investigate the effect of the seasonal climatic variations on the quantity and the quality characteristics (free acidity, specific ultraviolet absorbance K232 and K270, fatty acid composition, chlorophylls and total phenols) of Tunisian “Chemlali” olive oil. Water and oil content increased with increasing rainfall and temperature respectively. The seasonal variations of climatic factors within the growing region did not affect the main legal quality indices of all oil samples. K232, total phenol contents and oxidative stability increased at high temperature, while K270 and chlorophyll content decreased. Key words: Analytical quality parameters, chlorophyll, fatty acid composition, Olea europaea L., rainfall, temperature, total phenols.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research