Fatty acid composition and biological activities of volatiles from fruits of two Tunisian olive cultivars

Abstract

This study investigates volatile compounds, fatty acid composition and antioxidant, antibacterial and antifungal activities of fruits from two olive cultivars (Chemlali and Neb Jmel). Fatty acid profiles varied significantly between cultivars (cvs) where Neb Jmel seem to have higher contents of palmitic and oleic acids (16.4% and 66.4%, respectively) and lower of linoleic acid (9.4%). The volatile profile indicated the apparent difference between cvs. In fact, the main components detected in Chemlali cv. were (E,E)-2,4-decadienal (23.0%), (E,Z)-2,4-decadienal (14.9%) and nonanal (6.7%), while 3-ethenylpyridine (15.5%), (E)-2-decenal (14.4%) and (E)-2-undecenal (7.0%) were the major components in Neb Jmel cv. Furthermore, these volatiles were subjected to screening for their possible antioxidant activities where volatiles from Neb Jmel fruits were found to be better. Results presented here may suggest that the volatiles fraction of two cultivars possess antimicrobial and antifungal activities. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.