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Improvement of Chemlali olive oil oxidative stability by blending with Chétoui and Rekhami cultivars
Author(s) -
Issaoui Manel,
Flamini Guido,
Hassine Kaouther Ben,
Chehab Hechmi,
Brahmi Faten,
Hammami Mohamed
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01961.x
Subject(s) - olive oil , food science , oleic acid , cultivar , palmitic acid , carotenoid , chemistry , composition (language) , chemical composition , horticulture , fatty acid , biology , organic chemistry , biochemistry , philosophy , linguistics
Summary In order to improve the quality of Chemlali olive oil, characterised by a very low stability (2.09 h), blending with two different monovarietal oils in various proportions: Chétoui and Rekhami (known by their higher stability 7.79 and 13.99 h, respectively) was carried out. Results showed that blended oils had an improved oil composition compared to that of Chemlali. In fact, the highest percentage of Chétoui and Rekhami olive oils (90% of blending) can reduce the acidity up to 68.79% and 79.61%, respectively. At 50% blending, oleic acid increased from 53% to 59.54%, while palmitic acid decreased from 20.97% to 14.89% with Chétoui olive oil. At the lowest percentage (10–20%), chlorophylls in Chemlali olive oil underwent significant increase (from 0.18 to 0.47 and 0.65 mg kg −1 , respectively). The amount of carotenoids was higher when Chemlali was blended by 20–40% with Chétoui olive oil (from 2.23 to 4.13 and 4.33 mg kg −1 ). Blending can be used in industrial applications to provide oils with improved composition related to stability, nutrition and functionality and endowed with the characteristics requested by consumers’ preferences.