title: Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
abstract: BACKGROUND
  The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri-Bouchouka, a rare olive cultivar, and Chemlali-Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α-tocopherol compositions and oxidative stability.
  
  
  RESULTS
  Jemri-Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali-Tataouin olive oil had the highest value of oleic acid (69.39 %) and also was characterized by a high percentage of palmitic acid (14.75 %) which makes this oil freeze at a low temperature [corrected]. On the other hand, Jemri-Bouchouka oil was characterised by a low phenolic and α-tocopherol content (267.72 mg GAE kg⁻¹ and 278.34 mg kg⁻¹, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability.
  
  
  CONCLUSIONS
  The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar.
authors.affiliation: Laboratoire de Chimie Organique-Physique UR11ES74, Département de Chimie, Faculté des Sciences de Sfax, B.P. ≪1171≫, 3000, Sfax, Université de Sfax, Tunisia.
authors.forename: Ghayth
authors.initials: G
authors.lastname: Rigane
authors.forename: Maher
authors.initials: M
authors.lastname: Boukhris
authors.forename: Ridha Ben
authors.initials: RB
authors.lastname: Salem
authors.forename: Sami
authors.initials: S
authors.lastname: Sayadi
authors.forename: Mohamed
authors.initials: M
authors.lastname: Bouaziz
authors.forename: Mohamed
authors.initials: M
authors.lastname: Bouaaziz
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis* / Q000378:metabolism; D063427:Food Quality; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D005663:Furans / Q000032:analysis / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D057888:Iridoid Glucosides; D039823:Iridoids; D017705:Lignans / Q000032:analysis / Q000378:metabolism; D008054:Lipid Peroxides / Q000032:analysis; D031658:Olea / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D019301:Oleic Acid / Q000032:analysis / Q000378:metabolism; D000069463:Olive Oil; D010084:Oxidation-Reduction; D019308:Palmitic Acid / Q000032:analysis / Q000378:metabolism; D010636:Phenols / Q000032:analysis* / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis / Q000378:metabolism; D010938:Plant Oils / Q000737:chemistry*; D011714:Pyrans / Q000032:analysis / Q000378:metabolism; D013045:Species Specificity; D044366:Transition Temperature; D014416:Tunisia; D024502:alpha-Tocopherol / Q000032:analysis / Q000378:metabolism
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D005663:Furans; D057888:Iridoid Glucosides; D039823:Iridoids; D017705:Lignans; D008054:Lipid Peroxides; D000069463:Olive Oil; D010636:Phenols; D010860:Pigments, Biological; D010938:Plant Oils; D011714:Pyrans; C002769:oleuropein; D019301:Oleic Acid; D019308:Palmitic Acid; D024502:alpha-Tocopherol; C103298:pinoresinol