Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties
The physicochemical and stability properties as well as the fatty acid, triacylglycerol, sterol, and triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and lin...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2007-12, Vol.55 (26), p.10941-10946 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Haddada, Faouzia M Manaï, Hédia Oueslati, Imen Daoud, Douja Sánchez, Jacinto Osorio, Emilio Zarrouk, Mokhtar |
| description | The physicochemical and stability properties as well as the fatty acid, triacylglycerol, sterol, and triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and linoleic acids were the most useful fatty acids to discriminate three cultivars, Neb Jmel, Chétoui, and Ain Jarboua, from the others. Of the six monovarietal virgin olive oils analyzed, the main triacylglycerols were OOO, POO, PLO plus SLL, and OLO, which was expected given the high oleic acid and low linoleic and linolenic acids content observed in total fatty acids. In total, these accounted for more than 80% of the total HPLC chromatogram peak area. The main sterols found were β-sitosterol, Δ5-avenasterol, and campesterol. The statistical analysis showed significant differences between oil samples, and the obtained results showed a great variability in the oil composition between cultivars, which is influenced exclusively by genetic factors. |
| doi_str_mv | 10.1021/jf071727a |
| format | Article |
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On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and linoleic acids were the most useful fatty acids to discriminate three cultivars, Neb Jmel, Chétoui, and Ain Jarboua, from the others. Of the six monovarietal virgin olive oils analyzed, the main triacylglycerols were OOO, POO, PLO plus SLL, and OLO, which was expected given the high oleic acid and low linoleic and linolenic acids content observed in total fatty acids. In total, these accounted for more than 80% of the total HPLC chromatogram peak area. The main sterols found were β-sitosterol, Δ5-avenasterol, and campesterol. The statistical analysis showed significant differences between oil samples, and the obtained results showed a great variability in the oil composition between cultivars, which is influenced exclusively by genetic factors.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf071727a</identifier><identifier>PMID: 18044828</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alcohols ; Biological and medical sciences ; Fat industries ; fatty acid composition ; Fatty acids ; Fatty Acids - analysis ; Food Chem/Biochem ; food composition ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; linoleic acid ; monovarietal olive oils ; Olea - chemistry ; oleic acid ; olive oil ; phytosterols ; Phytosterols - analysis ; Species Specificity ; sterols ; triacylglycerols ; Triglycerides - analysis ; triterpenic dialcohols ; Tunisia ; varieties</subject><ispartof>Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10941-10946</ispartof><rights>Copyright © 2007 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-adea8c68695a651db1c6845995922d8f7bd7b5d610588ced24c40243c976ff8c3</citedby><cites>FETCH-LOGICAL-a405t-adea8c68695a651db1c6845995922d8f7bd7b5d610588ced24c40243c976ff8c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf071727a$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf071727a$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2763,27075,27923,27924,56737,56787</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19957016$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18044828$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Haddada, Faouzia M</creatorcontrib><creatorcontrib>Manaï, Hédia</creatorcontrib><creatorcontrib>Oueslati, Imen</creatorcontrib><creatorcontrib>Daoud, Douja</creatorcontrib><creatorcontrib>Sánchez, Jacinto</creatorcontrib><creatorcontrib>Osorio, Emilio</creatorcontrib><creatorcontrib>Zarrouk, Mokhtar</creatorcontrib><title>Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The physicochemical and stability properties as well as the fatty acid, triacylglycerol, sterol, and triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and linoleic acids were the most useful fatty acids to discriminate three cultivars, Neb Jmel, Chétoui, and Ain Jarboua, from the others. Of the six monovarietal virgin olive oils analyzed, the main triacylglycerols were OOO, POO, PLO plus SLL, and OLO, which was expected given the high oleic acid and low linoleic and linolenic acids content observed in total fatty acids. In total, these accounted for more than 80% of the total HPLC chromatogram peak area. The main sterols found were β-sitosterol, Δ5-avenasterol, and campesterol. The statistical analysis showed significant differences between oil samples, and the obtained results showed a great variability in the oil composition between cultivars, which is influenced exclusively by genetic factors.</description><subject>alcohols</subject><subject>Biological and medical sciences</subject><subject>Fat industries</subject><subject>fatty acid composition</subject><subject>Fatty acids</subject><subject>Fatty Acids - analysis</subject><subject>Food Chem/Biochem</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>linoleic acid</subject><subject>monovarietal olive oils</subject><subject>Olea - chemistry</subject><subject>oleic acid</subject><subject>olive oil</subject><subject>phytosterols</subject><subject>Phytosterols - analysis</subject><subject>Species Specificity</subject><subject>sterols</subject><subject>triacylglycerols</subject><subject>Triglycerides - analysis</subject><subject>triterpenic dialcohols</subject><subject>Tunisia</subject><subject>varieties</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E9v0zAYBnALgVg3OPAFwJdNQlrAduI_OU7VCkiVtqkdm7hYb21nuKRxZydo-fZ4arVx2Mmy358e2w9CHyj5QgmjX9cNkVQyCa_QhHJGCk6peo0mJA8LxQU9QIcprQkhikvyFh1QRapKMTVBtzPo-xGfGW9P8TJ6MGN7147GxdCeYugsvvw99iH1jwd4GjbbkHzvQ4d9hxf-AS-HzicPHb5o_V-Hf0L0rvcuvUNvGmiTe79fj9D17Hw5_V7ML779mJ7NC6gI7wuwDpQRStQcBKd2RfOm4nXNa8asauTKyhW3ghKulHGWVaYirCpNLUXTKFMeoZNd7jaG-8GlXm98Mq5toXNhSFrURJaKlRl-3kETQ0rRNXob_QbiqCnRjzXqpxqz_bgPHVYbZ5_lvrcMjvcAkoG2idAZn55dfr8kVGRX7JzPDT48zSH-0UKWkuvl5ULP5vXt1c3iRv_K_tPONxA03MWceb1ghJaE8rJi8r-bwSS9DkPscrsvfOEfH4OeXg</recordid><startdate>20071226</startdate><enddate>20071226</enddate><creator>Haddada, Faouzia M</creator><creator>Manaï, Hédia</creator><creator>Oueslati, Imen</creator><creator>Daoud, Douja</creator><creator>Sánchez, Jacinto</creator><creator>Osorio, Emilio</creator><creator>Zarrouk, Mokhtar</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20071226</creationdate><title>Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties</title><author>Haddada, Faouzia M ; Manaï, Hédia ; Oueslati, Imen ; Daoud, Douja ; Sánchez, Jacinto ; Osorio, Emilio ; Zarrouk, Mokhtar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-adea8c68695a651db1c6845995922d8f7bd7b5d610588ced24c40243c976ff8c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>alcohols</topic><topic>Biological and medical sciences</topic><topic>Fat industries</topic><topic>fatty acid composition</topic><topic>Fatty acids</topic><topic>Fatty Acids - analysis</topic><topic>Food Chem/Biochem</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>linoleic acid</topic><topic>monovarietal olive oils</topic><topic>Olea - chemistry</topic><topic>oleic acid</topic><topic>olive oil</topic><topic>phytosterols</topic><topic>Phytosterols - analysis</topic><topic>Species Specificity</topic><topic>sterols</topic><topic>triacylglycerols</topic><topic>Triglycerides - analysis</topic><topic>triterpenic dialcohols</topic><topic>Tunisia</topic><topic>varieties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Haddada, Faouzia M</creatorcontrib><creatorcontrib>Manaï, Hédia</creatorcontrib><creatorcontrib>Oueslati, Imen</creatorcontrib><creatorcontrib>Daoud, Douja</creatorcontrib><creatorcontrib>Sánchez, Jacinto</creatorcontrib><creatorcontrib>Osorio, Emilio</creatorcontrib><creatorcontrib>Zarrouk, Mokhtar</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Haddada, Faouzia M</au><au>Manaï, Hédia</au><au>Oueslati, Imen</au><au>Daoud, Douja</au><au>Sánchez, Jacinto</au><au>Osorio, Emilio</au><au>Zarrouk, Mokhtar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2007-12-26</date><risdate>2007</risdate><volume>55</volume><issue>26</issue><spage>10941</spage><epage>10946</epage><pages>10941-10946</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The physicochemical and stability properties as well as the fatty acid, triacylglycerol, sterol, and triterpenic dialcohol compositions of Tunisian olive oil varieties were analyzed. On the basis of our results, we classified all of the monovarietal oils into the extra virgin category. Oleic and linoleic acids were the most useful fatty acids to discriminate three cultivars, Neb Jmel, Chétoui, and Ain Jarboua, from the others. Of the six monovarietal virgin olive oils analyzed, the main triacylglycerols were OOO, POO, PLO plus SLL, and OLO, which was expected given the high oleic acid and low linoleic and linolenic acids content observed in total fatty acids. In total, these accounted for more than 80% of the total HPLC chromatogram peak area. The main sterols found were β-sitosterol, Δ5-avenasterol, and campesterol. The statistical analysis showed significant differences between oil samples, and the obtained results showed a great variability in the oil composition between cultivars, which is influenced exclusively by genetic factors.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>18044828</pmid><doi>10.1021/jf071727a</doi><tpages>6</tpages></addata></record> |
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| subjects | alcohols Biological and medical sciences Fat industries fatty acid composition Fatty acids Fatty Acids - analysis Food Chem/Biochem food composition Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology linoleic acid monovarietal olive oils Olea - chemistry oleic acid olive oil phytosterols Phytosterols - analysis Species Specificity sterols triacylglycerols Triglycerides - analysis triterpenic dialcohols Tunisia varieties |
| title | Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties |
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