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Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine.
J Agric Food Chem. 2008 Sep 10; 56(17):7992-8.JA

Abstract

The Tataouine province in southern Tunisia is well known for its severe pedoclimatic conditions. Using solid phase microextraction (SPME) and gas chromatography (GC), coupled to flame ionization and mass spectrometer detectors, we characterized virgin olive oils from Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat, and Dhokar Douirat varieties, which grow in the harsh arid region of Tataouine. Significant differences in the proportions of volatile constituents from oils of different varieties were detected. The results showed that lipoxygenase products were generally the major metabolites of the volatile fraction, and (E)-Hex-2-enal was the principal compound characterizing the olive oil headspace for most samples, though the absolute levels varied greatly, never exceeding 76.45 and 32.16%, respectively. The C5 compounds were unusually abundant, comprising 42.97% of the total lipoxygenase products and a remarkably high level of penten dimers. Each autochthonous variety could thus be differentiated according to the percentage of each metabolite.

Authors+Show Affiliations

Laboratoire Caracterisation et Qualite de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P.901- 2050, Hammam-Lif, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18690679

Citation

Oueslati, Imen, et al. "Characterization of Volatiles in Virgin Olive Oil Produced in the Tunisian Area of Tataouine." Journal of Agricultural and Food Chemistry, vol. 56, no. 17, 2008, pp. 7992-8.
Oueslati I, Haddada FM, Manaï H, et al. Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine. J Agric Food Chem. 2008;56(17):7992-8.
Oueslati, I., Haddada, F. M., Manaï, H., Zarrouk, W., Taamalli, W., Fernandez, X., Lizzani-Cuvelier, L., & Zarrouk, M. (2008). Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine. Journal of Agricultural and Food Chemistry, 56(17), 7992-8. https://doi.org/10.1021/jf801022c
Oueslati I, et al. Characterization of Volatiles in Virgin Olive Oil Produced in the Tunisian Area of Tataouine. J Agric Food Chem. 2008 Sep 10;56(17):7992-8. PubMed PMID: 18690679.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of volatiles in virgin olive oil produced in the Tunisian area of Tataouine. AU - Oueslati,Imen, AU - Haddada,Faouzia M, AU - Manaï,Hédia, AU - Zarrouk,Wissem, AU - Taamalli,Wael, AU - Fernandez,Xavier, AU - Lizzani-Cuvelier,Louisette, AU - Zarrouk,Mokhtar, Y1 - 2008/08/09/ PY - 2008/8/12/pubmed PY - 2008/11/1/medline PY - 2008/8/12/entrez SP - 7992 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 17 N2 - The Tataouine province in southern Tunisia is well known for its severe pedoclimatic conditions. Using solid phase microextraction (SPME) and gas chromatography (GC), coupled to flame ionization and mass spectrometer detectors, we characterized virgin olive oils from Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat, and Dhokar Douirat varieties, which grow in the harsh arid region of Tataouine. Significant differences in the proportions of volatile constituents from oils of different varieties were detected. The results showed that lipoxygenase products were generally the major metabolites of the volatile fraction, and (E)-Hex-2-enal was the principal compound characterizing the olive oil headspace for most samples, though the absolute levels varied greatly, never exceeding 76.45 and 32.16%, respectively. The C5 compounds were unusually abundant, comprising 42.97% of the total lipoxygenase products and a remarkably high level of penten dimers. Each autochthonous variety could thus be differentiated according to the percentage of each metabolite. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18690679/Characterization_of_volatiles_in_virgin_olive_oil_produced_in_the_Tunisian_area_of_Tataouine_ L2 - https://doi.org/10.1021/jf801022c DB - PRIME DP - Unbound Medicine ER -