Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety

Minor compounds such as sterols, aliphatic alcohols, tocopherols, and chlorophylls in virgin olive oil from Chemlali cultivar were analyzed during the maturity process. The study concerns oils from the following three different olive growing areas of Tunisia: Sfax, Sidi Bouzid, and Enfidha. Analytic...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2008-02, Vol.56 (3), p.982-988
Hauptverfasser:	Lazzez, Aida, Perri, Enzo, Caravita, Maria Anna, Khlif, Mohcen, Cossentini, Moncef
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols - analysis aliphatic alcohols Biological and medical sciences chemical compounds Chlorophyll - analysis chlorophylls Compos of Foods/Feeds cultivars Environment Fat industries food analysis food composition Food industries Fundamental and applied biological sciences. Psychology maturity stage nutrient content Olea - chemistry Olea - growth & development Olea europaea Olive Oil olives phytosterols Phytosterols - analysis plant growth Plant Oils - chemistry provenance Species Specificity Sterols tocopherols Tunisia virgin olive oil
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Beschreibung
Zusammenfassung:	Minor compounds such as sterols, aliphatic alcohols, tocopherols, and chlorophylls in virgin olive oil from Chemlali cultivar were analyzed during the maturity process. The study concerns oils from the following three different olive growing areas of Tunisia: Sfax, Sidi Bouzid, and Enfidha. Analytical results showed that both the maturity process and the olive provenances influence the evolution of the content of these compounds.
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0722147