title: Authentication of Tunisian virgin olive oils by chemometric analysis of fatty acid compositions and NIR spectra. Comparison with Maghrebian and French virgin olive oils.
abstract: Six Tunisian virgin olive oil (VOO) varieties, Chemlali Sfax, Chetoui, Chemchali, Oueslati, Zarrazi and Zalmati, were characterised by two analytical methods. The gas chromatography allowed the determination of 14 fatty acids and squalene amounts. With fatty acids of each variety, a characteristic "morphotypes" for each oil variety was established. Chemlali Sfax and Zalmati showed strong similarities. Gas chromatography of fatty acid methyl esters (FAME) and near infrared (NIR) spectra of oils, associated to chemometric treatment, allowed the study of the inter-varietal variability and the verification of the variety origins of some Tunisian commercial VOOs. The specificity of Tunisian VOOs was evaluated by comparing the samples to Algerian, Moroccan and French Protected Designation of Origin VOOs. Classification in varietal origins by SIMCA used the FAME compositions and NIR spectra of the most represented varieties (Chemlali Sfax, Chetoui and Oueslati) showed a high potential to authenticate the varietal origin of Tunisian VOOs.
authors.affiliation: Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France; Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia; Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia. Electronic address: sonda.laroussi@yahoo.fr.
authors.forename: S
authors.initials: S
authors.lastname: Laroussi-Mezghani
authors.affiliation: Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.
authors.forename: P
authors.initials: P
authors.lastname: Vanloot
authors.affiliation: Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.
authors.forename: J
authors.initials: J
authors.lastname: Molinet
authors.affiliation: Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.
authors.forename: N
authors.initials: N
authors.lastname: Dupuy
authors.affiliation: Biochemistry Laboratory, LR12ES05 'Nutrition-Functional Food & Vascular Health', USCR Mass Spectrometry, Faculty of Medicine, University of Monastir, Tunisia.
authors.forename: M
authors.initials: M
authors.lastname: Hammami
authors.affiliation: Institut de l'Olivier, Unité Technologie et Qualité, BP 1087, 3018 Sfax, Tunisia.
authors.forename: N
authors.initials: N
authors.lastname: Grati-Kamoun
authors.affiliation: Aix-Marseille Université, LISA, EA4672, Équipe METICA, 13397 Marseille cedex 20, France.
authors.forename: J
authors.initials: J
authors.lastname: Artaud
mesh_terms: D000352:Africa, Northern; D002849:Chromatography, Gas; D005227:Fatty Acids / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005602:France; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared; D014416:Tunisia
chemical_list: D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils
keywords: Authentication; Chemometrics; Fatty acids; NIR; Tunisian olive oils