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Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties.
J Agric Food Chem. 2007 Dec 26; 55(26):10941-6.JA

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 beta-sitosterol, Delta5-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.

Authors+Show Affiliations

Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie, Technopole de Borj-Cédria, Hammam-Lif, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

18044828

Citation

Haddada, Faouzia M., et al. "Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties." Journal of Agricultural and Food Chemistry, vol. 55, no. 26, 2007, pp. 10941-6.
Haddada FM, Manaï H, Oueslati I, et al. Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties. J Agric Food Chem. 2007;55(26):10941-6.
Haddada, F. M., Manaï, H., Oueslati, I., Daoud, D., Sánchez, J., Osorio, E., & Zarrouk, M. (2007). Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties. Journal of Agricultural and Food Chemistry, 55(26), 10941-6.
Haddada FM, et al. Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties. J Agric Food Chem. 2007 Dec 26;55(26):10941-6. PubMed PMID: 18044828.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid, triacylglycerol, and phytosterol composition in six Tunisian olive varieties. AU - Haddada,Faouzia M, AU - Manaï,Hédia, AU - Oueslati,Imen, AU - Daoud,Douja, AU - Sánchez,Jacinto, AU - Osorio,Emilio, AU - Zarrouk,Mokhtar, Y1 - 2007/11/29/ PY - 2007/11/30/pubmed PY - 2008/2/29/medline PY - 2007/11/30/entrez SP - 10941 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 26 N2 - 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 beta-sitosterol, Delta5-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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18044828/Fatty_acid_triacylglycerol_and_phytosterol_composition_in_six_Tunisian_olive_varieties_ L2 - https://doi.org/10.1021/jf071727a DB - PRIME DP - Unbound Medicine ER -