Discrimination of some tunisian olive oil varieties according to their oxidative stability, volatiles compounds and chemometric analysis

Abstract

Oxidation stability is a key property of olive oil quality and is affected by different antioxidant compounds whose levels may be influenced by several factors such as cultivar and place of production. Polyphenols, carotenoids, chlorophylls, fatty acids levels and some volatiles were correlated to oxidative stability in olive oils in five samples studied. Total polyphenols and saturated to polyunsaturated fatty acids (and/or oleic to linoleic acid ratio) ratio were shown to be the major parameters in oil antioxidant stability, according to analysis of variance and principal component analysis. The hexanal/E-2-hexenal ratio is a very important indicator of the freshness of the oils and can estimate their oxidation degree. PRACTICAL APPLICATIONS The present study gives information about the importance and the variability of some Tunisian olive oil varieties in both their quality (high oxidative stability) and good organoleptic properties which could be appreciated by consumers. © 2009 Wiley Periodicals, Inc.