Study on the Effect of Climate Changes on the Composition and Quality Parameters of Virgin Olive Oil "Zalmati" Harvested at Three Consecutive Crop Seasons: Chemometric Discrimination

被引：12

作者：

Ben Hmida, Rania ^{[1
]}

Gargouri, Boutheina ^{[1
]}

Chtourou, Fatma ^{[1
]}

Abichou, Mounir ^{[2
]}

Sevim, Didar ^{[3
]}

Bouaziz, Mohamed ^{[1
,4
]}

机构：

[1] Univ Sfax, Natl Sch Engineers Sfax, Lab Electrochem & Environm, Sfax 3038, Tunisia

[2] Olive Inst, Zarzis 4170, Tunisia

[3] Ministr Agr & Forestry, Directorship Olive Res Inst, Dept Food Technol, TR-4335100 Izmir, Turkey

[4] Univ Sfax, Higher Inst Biotechnol Sfax, Sfax 3038, Tunisia

来源：

ACS OMEGA | 2022年

关键词：

OLEA-EUROPAEA L; FATTY-ACID-COMPOSITION; PHENOLIC COMPOSITION; CHEMLALI; ORIGIN; TRIGLYCERIDE; ANTIOXIDANT; PROFILES; CULTIVAR; DROUGHT;

D O I：

10.1021/acsomega.2c04813

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Trees of the olive (Olea europaea L.) cultivar Zalmati grown in Zarzis (Mednine) with different main climate traits (temperature, precipitation, humidity, and wind) were studied for 3 years to evaluate the impact of climate on the quality of olive oil. The effect on quality indices, free fatty acids, peroxide value, UV spectrophotometry, pigment content, and phenol and O-diphenol concentrations, of the three harvesting periods was considered. Linking to the purity parameters (fatty acid, triacylglycerol, total phenols, and tocopherols composition), our results showed a trivial reduction in fatty acid composition and polyphenols content caused by the high temperature. In fact, precipitation strongly affects the pigment content, which showed a significant decrease during rainy seasons. Nevertheless, principal component analysis allowed us to highlight the correlation between parameters and indicates that 57.8% of the variation of monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), MUFA/PUFA, alpha-tocopherol, C 18:1, and C 18:2 amounts was explained by the mean temperature.

引用

页码：40078 / 40090

页数：13

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