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Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
J Agric Food Chem. 2014 Jan 08; 62(1):251-63.JA

Abstract

The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

Authors+Show Affiliations

Laboratoire d'Electrochimie et Environnement, Ecole Nationale d'Ingénieurs de Sfax BP ⟨1173⟩ 3038, Université de Sfax , Sfax, Tunisia.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

24328152

Citation

Sonda, Ammar, et al. "Effect of Addition of Olive Leaves Before Fruits Extraction Process to some Monovarietal Tunisian Extra-virgin Olive Oils Using Chemometric Analysis." Journal of Agricultural and Food Chemistry, vol. 62, no. 1, 2014, pp. 251-63.
Sonda A, Akram Z, Boutheina G, et al. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis. J Agric Food Chem. 2014;62(1):251-63.
Sonda, A., Akram, Z., Boutheina, G., Guido, F., & Mohamed, B. (2014). Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis. Journal of Agricultural and Food Chemistry, 62(1), 251-63. https://doi.org/10.1021/jf404395x
Sonda A, et al. Effect of Addition of Olive Leaves Before Fruits Extraction Process to some Monovarietal Tunisian Extra-virgin Olive Oils Using Chemometric Analysis. J Agric Food Chem. 2014 Jan 8;62(1):251-63. PubMed PMID: 24328152.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis. AU - Sonda,Ammar, AU - Akram,Zribi, AU - Boutheina,Gargouri, AU - Guido,Flamini, AU - Mohamed,Bouaziz, Y1 - 2013/12/20/ PY - 2013/12/17/entrez PY - 2013/12/18/pubmed PY - 2015/9/12/medline KW - Tunisian cultivars KW - extra-virgin olive oil KW - olive leaves KW - principal component analysis KW - sensory characteristics KW - volatile compounds SP - 251 EP - 63 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 1 N2 - The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chétoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chétoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24328152/Effect_of_addition_of_olive_leaves_before_fruits_extraction_process_to_some_monovarietal_Tunisian_extra_virgin_olive_oils_using_chemometric_analysis_ L2 - https://doi.org/10.1021/jf404395x DB - PRIME DP - Unbound Medicine ER -