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Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees
Author(s) -
Chtourou Fatma,
Valli Enrico,
Bendini Alessandra,
Lazzez Aida,
Toschi Tullia Gallina,
Bouaziz Mohamed
Publication year - 2017
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-017-2947-5
Subject(s) - oleuropein , ripening , hexanal , squalene , tocopherol , horticulture , chemistry , olive trees , olea , botany , fatty acid , food science , olive oil , biology , vitamin e , antioxidant , biochemistry
Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods. Significant differences in contents of saturated fatty acids ( p < 0.05), squalene ( p < 0.05), alpha‐tocopherol and total tocopherol ( p < 0.02) and oxidized form of decarboxymethyl oleuropein aglycon ( p < 0.05) were seen between VOO from adult and young trees during maturation. Moreover, the volatile profiles of VOO from adult and young trees showed significant differences in the amounts of hexanal, 1‐penten‐3‐ol ( p < 0.05), ( Z )‐3‐hexenal and ( Z )‐2‐penten‐1‐ol ( p < 0.01). Principal component analysis showed that olives from adult trees should be harvested at the cherry stage of maturation to obtain a satisfactory level of oil quality, while olives from young trees should be harvested at the black maturation stage.