Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude

HPLC analysis with diode array and fluorescence detector, respectively was applied to the analysis of phenolic and tocopherol compounds of virgin olive oils from Chemlali variety cultivated in different altitude levels. Thus, olives of the same stages of maturation were harvested from four altitude levels in the Cap Bon Peninsula region of Tunisia for oil extraction and analysis. The results showed that the samples were of excellent quality and that there are significant differences in the level of bioactive compounds depending on the altitude level. A total of fifteen phenolic compounds were characterized for this purpose, which mainly belong to the chemical classes of secoiridoids, alcohols, esters, aldehydes, flavonoids, lignans and acids. Similarly, to the phenolic compounds, tocopherols strongly varied according to the altitude. The phenolic and tocopherol contents of extra virgin olive oils (EVOOs) originating from moderate (150 m-250 m) and high (> 400 m) altitude areas were higher (494 mg kg(-1) and 252.5 mg kg(-1), respectively), than those from lower altitude (76.5 mg kg(-1) and 151.3 mg kg(-1), respectively). The results suggest that, in addition to genetic factors, environmental conditions also influence the formation of bioactive substances.