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Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia.
J Food Prot. 2010 Oct; 73(10):1891-901.JF

Abstract

Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.

Authors+Show Affiliations

Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P.901-2050, Hammam-Lif, Tunisia. imen.oueslati@fst.rnu.tnNo 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

21067678

Citation

Oueslati, Imen, et al. "Microwave Heating Effects On the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils From Tunisia." Journal of Food Protection, vol. 73, no. 10, 2010, pp. 1891-901.
Oueslati I, Taamalli W, Haddada FM, et al. Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia. J Food Prot. 2010;73(10):1891-901.
Oueslati, I., Taamalli, W., Haddada, F. M., & Zarrouk, M. (2010). Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia. Journal of Food Protection, 73(10), 1891-901.
Oueslati I, et al. Microwave Heating Effects On the Chemical Composition and the Antioxidant Capacity of Tataouine Virgin Olive Oils From Tunisia. J Food Prot. 2010;73(10):1891-901. PubMed PMID: 21067678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Microwave heating effects on the chemical composition and the antioxidant capacity of tataouine virgin olive oils from Tunisia. AU - Oueslati,Imen, AU - Taamalli,Wael, AU - Haddada,Faouzia M, AU - Zarrouk,Mokhtar, PY - 2010/11/12/entrez PY - 2010/11/12/pubmed PY - 2010/12/14/medline SP - 1891 EP - 901 JF - Journal of food protection JO - J Food Prot VL - 73 IS - 10 N2 - Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating. SN - 0362-028X UR - https://www.unboundmedicine.com/medline/citation/21067678/Microwave_heating_effects_on_the_chemical_composition_and_the_antioxidant_capacity_of_tataouine_virgin_olive_oils_from_Tunisia_ L2 - https://meridian.allenpress.com/jfp/article-lookup/doi/10.4315/0362-028x-73.10.1891 DB - PRIME DP - Unbound Medicine ER -