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Characterisation and accumulation of squalene and n ‐alkanes in developing Tunisian Olea europaea L. fruits
Author(s) -
Sakouhi Faouzi,
Herchi Wahid,
Sbei Khaled,
Absalon Christelle,
Boukhchina Sadok
Publication year - 2011
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.1365-2621.2011.02747.x
Subject(s) - squalene , chemistry , olea , ripeness , hydrocarbon , olive oil , food science , alkane , ripening , botany , organic chemistry , biology
Summary The present investigation was carried out for the analysis of hydrocarbon compounds of Tunisian Meski olives. The hydrocarbon fraction of the oils was found to contain twelve n ‐alkanes (C 22 –C 36 ) and squalene. Results from the quantitative characterisation of the oils revealed that squalene was the most abundant hydrocarbon compound, at all development stages of Meski olive, accounting for more 92% of total hydrocarbons. Pentacosane (C 25 ), heptacosane (C 27 ) and tricosane (C 23 ) represented the major compounds of n ‐alkanes. The highest accumulation of n ‐alkanes and squalene was observed at early stages of olive development [before 21st week after the flowering date (WAFD)]. The greatest decrease of these components occurred between 21st and 26th WAFD of the olives. At complete maturity of the fruit, the level of squalene and total n ‐alkanes was 126.52 and 9.13 mg per 100 g oil, respectively. Hence, the content of n ‐alkanes and squalene was remarkably influenced by the ripeness process of olive.