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 |
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| container_end_page | 988 |
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| container_issue | 3 |
| container_start_page | 982 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 56 |
| creator | Lazzez, Aida Perri, Enzo Caravita, Maria Anna Khlif, Mohcen Cossentini, Moncef |
| description | 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. |
| doi_str_mv | 10.1021/jf0722147 |
| format | Article |
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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.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0722147</identifier><identifier>PMID: 18189358</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.982-988</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a471t-2adca15c26ae6588582fac74d4fb56e710cf0a072f430aaa36bef810bc3b97903</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0722147$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0722147$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,777,781,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20062443$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18189358$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lazzez, Aida</creatorcontrib><creatorcontrib>Perri, Enzo</creatorcontrib><creatorcontrib>Caravita, Maria Anna</creatorcontrib><creatorcontrib>Khlif, Mohcen</creatorcontrib><creatorcontrib>Cossentini, Moncef</creatorcontrib><title>Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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.</description><subject>Alcohols - analysis</subject><subject>aliphatic alcohols</subject><subject>Biological and medical sciences</subject><subject>chemical compounds</subject><subject>Chlorophyll - analysis</subject><subject>chlorophylls</subject><subject>Compos of Foods/Feeds</subject><subject>cultivars</subject><subject>Environment</subject><subject>Fat industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>maturity stage</subject><subject>nutrient content</subject><subject>Olea - chemistry</subject><subject>Olea - growth & development</subject><subject>Olea europaea</subject><subject>Olive Oil</subject><subject>olives</subject><subject>phytosterols</subject><subject>Phytosterols - analysis</subject><subject>plant growth</subject><subject>Plant Oils - chemistry</subject><subject>provenance</subject><subject>Species Specificity</subject><subject>Sterols</subject><subject>tocopherols</subject><subject>Tunisia</subject><subject>virgin olive oil</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0M1uEzEUBeARAtG0sOAFwBuQWAxce37sLFEEoaKQSmkjdtYdx04cZuxgz1Rkw7PjaKJ0w8qL8-lc-WTZKwofKDD6cWeAM0ZL_iSb0IpBXlEqnmYTSGEuqppeZJcx7gBAVByeZxdUUDEtKjHJ_l470w7aKU28IYvWPmjyHfsh2P5Alj1uNEG3JnPtNwH3W6uwJYtgN9YR78jSd4lb5wOZ-W7vnXZ9JClb2XAkY9_CtsfyfqvJbKu7FltLVhis7g8vsmcG26hfnt6r7P7L57vZ1_xmMb-efbrJseS0zxmuFdJKsRp1XQlRCWZQ8XJdmqaqNaegDGAawZQFIGJRN9oICo0qmimfQnGVvRt798H_HnTsZWej0m2LTvshSg6Ms7IoE3w_QhV8jEEbuQ-2w3CQFORxbHkeO9nXp9Kh6fT6UZ7WTeDtCWBMw5mATtl4dgygZmVZJJePzsZe_znnGH7Jmhe8kne3Szn_Wc9vv61-SJb8m9Eb9BI3IXXeLxnQAmDKSibY42VUUe78EFxa9z9f-AdQwasH</recordid><startdate>20080213</startdate><enddate>20080213</enddate><creator>Lazzez, Aida</creator><creator>Perri, Enzo</creator><creator>Caravita, Maria Anna</creator><creator>Khlif, Mohcen</creator><creator>Cossentini, Moncef</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>20080213</creationdate><title>Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety</title><author>Lazzez, Aida ; Perri, Enzo ; Caravita, Maria Anna ; Khlif, Mohcen ; Cossentini, Moncef</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a471t-2adca15c26ae6588582fac74d4fb56e710cf0a072f430aaa36bef810bc3b97903</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Alcohols - analysis</topic><topic>aliphatic alcohols</topic><topic>Biological and medical sciences</topic><topic>chemical compounds</topic><topic>Chlorophyll - analysis</topic><topic>chlorophylls</topic><topic>Compos of Foods/Feeds</topic><topic>cultivars</topic><topic>Environment</topic><topic>Fat industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>maturity stage</topic><topic>nutrient content</topic><topic>Olea - chemistry</topic><topic>Olea - growth & development</topic><topic>Olea europaea</topic><topic>Olive Oil</topic><topic>olives</topic><topic>phytosterols</topic><topic>Phytosterols - analysis</topic><topic>plant growth</topic><topic>Plant Oils - chemistry</topic><topic>provenance</topic><topic>Species Specificity</topic><topic>Sterols</topic><topic>tocopherols</topic><topic>Tunisia</topic><topic>virgin olive oil</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lazzez, Aida</creatorcontrib><creatorcontrib>Perri, Enzo</creatorcontrib><creatorcontrib>Caravita, Maria Anna</creatorcontrib><creatorcontrib>Khlif, Mohcen</creatorcontrib><creatorcontrib>Cossentini, Moncef</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>Lazzez, Aida</au><au>Perri, Enzo</au><au>Caravita, Maria Anna</au><au>Khlif, Mohcen</au><au>Cossentini, Moncef</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. 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| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.982-988 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | MEDLINE; ACS Publications |
| subjects | 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 |
| title | Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety |
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