TY - JOUR T1 - Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars. AU - Rigane,Ghayth, AU - Boukhris,Maher, AU - Salem,Ridha Ben, AU - Sayadi,Sami, AU - Bouaziz,Mohamed, AU - Bouaaziz,Mohamed, Y1 - 2012/08/30/ PY - 2012/05/08/received PY - 2012/07/23/revised PY - 2012/07/23/accepted PY - 2012/9/1/entrez PY - 2012/9/1/pubmed PY - 2013/10/19/medline SP - 1242 EP - 8 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 93 IS - 5 N2 - BACKGROUND: The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri-Bouchouka, a rare olive cultivar, and Chemlali-Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α-tocopherol compositions and oxidative stability. RESULTS: Jemri-Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali-Tataouin olive oil had the highest value of oleic acid (69.39 %) and also was characterized by a high percentage of palmitic acid (14.75 %) which makes this oil freeze at a low temperature [corrected]. On the other hand, Jemri-Bouchouka oil was characterised by a low phenolic and α-tocopherol content (267.72 mg GAE kg⁻¹ and 278.34 mg kg⁻¹, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability. CONCLUSION: The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/22936570/Analytical_evaluation_of_two_monovarietal_virgin_olive_oils_cultivated_in_the_south_of_Tunisia:_Jemri_Bouchouka_and_Chemlali_Tataouin_cultivars_ L2 - https://doi.org/10.1002/jsfa.5864 DB - PRIME DP - Unbound Medicine ER -