title: Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity.
abstract: The present paper accounts for the study of the storage of Chemlali olive fruits at two conditions of limited aerobiosis: in closed plastic bags and in open perforated plastic boxes for different periods before oil extraction. The ultimate objective is to investigate the effect of the container type of the postharvest fruit storage on the deterioration of the olive oil quality. The results have shown that the oil quality of Chemlali olives deteriorated more rapidly during fruit storage in closed plastic bags than in perforated plastic boxes. Therefore, the use of perforated plastic boxes is recommended for keeping the olives for longer periods of storage. The repeated measures analysis of variance of all parameters analyzed indicated that the olive oil quality is mainly affected by the olives storage conditions (containers type and storage periods). Finally, blends of extra-virgin olive oil and mildly deodorized low-quality olive oils can be detected by their alkyl esters concentrations.
authors.affiliation: Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia.
authors.forename: Hazem
authors.initials: H
authors.lastname: Jabeur
authors.affiliation: Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia.
authors.forename: Akram
authors.initials: A
authors.lastname: Zribi
authors.affiliation: Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia.
authors.forename: Ridha
authors.initials: R
authors.lastname: Abdelhedi
authors.affiliation: Laboratoire d'Électrochimie et Environnement, École Nationale d'Ingénieurs de Sfax, Université de Sfax, BP «1173», 3038 Sfax, Tunisia; Institut Supérieur de Biotechnologie de Sfax, Université de Sfax, BP «1175», 3038 Sfax, Tunisia. Electronic address: mohamed.bouaziz@fsg.rnu.tn.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Bouaziz
mesh_terms: D004952:Esters / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D061353:Food Storage; D005638:Fruit / Q000737:chemistry; D031658:Olea / Q000737:chemistry*; D000069463:Olive Oil / Q000737:chemistry / Q000592:standards*; D010636:Phenols / Q000032:analysis; D010860:Pigments, Biological / Q000032:analysis
chemical_list: D004952:Esters; D005227:Fatty Acids; D000069463:Olive Oil; D010636:Phenols; D010860:Pigments, Biological
keywords: Ethyl linoleate (PubChem CID: 5282184); Ethyl oleate (PubChem CID: 5363269); Ethyl palmitate (PubChem CID: 12366); Ethyl stearate (PubChem CID: 8122); Extra-virgin olive oil; Fatty acid alkyl esters; Lauryl arachidate (PubChem CID: 5214900); Methyl heptadecanoate (PubChem CID: 15609); Methyl linoleate (PubChem CID: 5284421); Methyl oleate (PubChem CID: 5364509); Methyl palmitate (PubChem CID: 8181); Methyl stearate (PubChem CID: 8201); Mild deodorized olive oil; Olive fruits; Repeated measures analysis; Storage conditions