Effect of Processing Systems on the Quality and Stability of Chemlali Olive Oils

The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed ol...

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Veröffentlicht in:	Journal of Oleo Science 2014, Vol.63(4), pp.311-323
Hauptverfasser:	Ammar, Sonda, Zribi, Akram, Mansour, Amir Ben, Ayadi, Mohamed, Abdelhedi, Ridha, Bouaziz, Mohamed
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-Tocopherol - analysis alpha-Tocopherol - isolation & purification Antioxidants - analysis Antioxidants - isolation & purification antioxidants compounds Centrifugation Chemlali cultivar Fatty Acids - analysis Fatty Acids - isolation & purification Flavonoids - analysis Flavonoids - isolation & purification Food Handling - methods Olive Oil olive oils Oxidation-Reduction Phenols - analysis Phenols - isolation & purification Plant Oils - chemistry Plant Oils - classification principal component analysis processing systems Triglycerides - analysis Triglycerides - isolation & purification Waxes - analysis Waxes - isolation & purification
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Zusammenfassung:	The present work has been carried out to ascertain the influence of different processing systems employed in olive process on the chemical composition, quality and stability of three Chemlali olive oils. Among these oils, two were classified as extra-virgin olive oils and the third named repassed olive oil was classified as an ordinary virgin olive oil. The analysis of the effect of the processing (two- and three-phases) on the analytical determinations values, revealed statistically significant differences (p
ISSN:	1345-8957 1347-3352
DOI:	10.5650/jos.ess13180