title: Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil.
abstract: BACKGROUND
  The aim of the present work was to investigate the influence of fruit ripening on oil quality in an attempt to establish an optimum harvesting time for Chétoui olives, the second main olive variety cultivated in Tunisia.
  
  
  RESULTS
  Our results showed that many analytical parameters, i.e., peroxide value, UV absorbance at 232 and 270 nm, chlorophyll pigments, carotenoids and oleic acid contents decreased during ripening, whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index. The trend of oxidative stability, total phenols and o-diphenols, showed an increase at the early stages followed by a reduction at more advanced stages of maturity. The major phenolic compounds, such as hydroxytyrosol, ligstroside aglycon, elenolic acid, acetoxy-pinoresinol and oleuropein aglycon, seemed to have the same behaviour. In the case of tyrosol, a strong decrease was observed directly related with the ripening progress.
  
  
  CONCLUSIONS
  On the basis of the evolution of the analytical parameters studied, the best stage of Chétoui olive fruits for oil processing seems to be at ripeness index higher than 2.0 and lower than 3.0.
authors.affiliation: Laboratoire Caractérisation et Qualité de l'huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
authors.forename: Nabil
authors.initials: N
authors.lastname: Ben Youssef
authors.forename: Wissem
authors.initials: W
authors.lastname: Zarrouk
authors.forename: Alegría
authors.initials: A
authors.lastname: Carrasco-Pancorbo
authors.forename: Youssef
authors.initials: Y
authors.lastname: Ouni
authors.forename: Antonio
authors.initials: A
authors.lastname: Segura-Carretero
authors.forename: Alberto
authors.initials: A
authors.lastname: Fernández-Gutiérrez
authors.forename: Douja
authors.initials: D
authors.lastname: Daoud
authors.forename: Mokhtar
authors.initials: M
authors.lastname: Zarrouk
mesh_terms: D000383:Agriculture / Q000379:methods; D002338:Carotenoids / Q000378:metabolism; D002734:Chlorophyll / Q000378:metabolism; D005638:Fruit / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D031658:Olea / Q000737:chemistry / Q000254:growth & development / Q000378:metabolism*; D019301:Oleic Acid / Q000378:metabolism; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis* / Q000378:metabolism; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000378:metabolism; D010938:Plant Oils / Q000737:chemistry* / Q000378:metabolism; D014466:Ultraviolet Rays; D017962:alpha-Linolenic Acid / Q000378:metabolism
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D017962:alpha-Linolenic Acid; D002734:Chlorophyll; C011867:4-hydroxyphenylethanol; D019301:Oleic Acid; D002338:Carotenoids; D010626:Phenylethyl Alcohol