Characterization of monovarietal extra virgin olive oils from the province of Bejaia (Algeria)

被引：39
|
作者：
Laincer, Firdousse [1 ]
Iaccarino, Nunzia [2 ]
Amato, Jussara [2 ]
Pagano, Bruno [2 ]
Pagano, Alessia [2 ]
Tenore, Giancarlo [2 ]
Tamendjari, Abderezak [1 ]
Rovellini, Pierangela [3 ]
Venturini, Stefania [3 ]
Bellan, Giorgio [3 ]
Ritieni, Alberto [2 ]
Mannina, Luisa [4 ,5 ]
Novellino, Ettore [2 ]
Randazzo, Antonio [2 ]
机构：
[1] Univ Bejaia, Fac Sci Nat & Vie, Lab Biochim Appl, Bejaia 06000, Algeria
[2] Univ Naples Federico II, Dept Pharm, Via D Montesano 49, I-80131 Naples, Italy
[3] INNOVHUB SSI, Via Giuseppe Colombo 79, I-20133 Milan, Italy
[4] Sapienza Univ Roma, Dipartimento Chim Tecnol & Farmaco, Piazzale Aldo Moro 5, I-00185 Rome, Italy
[5] CNR, Ist Metodol Chim, Lab Risonanza Magnet Annalaura Segre, I-00015 Rome, Italy
来源：
FOOD RESEARCH INTERNATIONAL | 2016年 / 89卷
关键词：
Olive oils; NMR; Algeria; Bejaia; Statistical analysis; NUCLEAR-MAGNETIC-RESONANCE; PHENOLIC-COMPOUNDS; LIQUID-CHROMATOGRAPHY; ANTIOXIDANT ACTIVITY; OXIDATIVE STABILITY; NMR; TOCOPHEROL; SEPARATION; COUNTRIES; COMPOUND;
D O I：
10.1016/j.foodres.2016.04.024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Olive fruits from 19 varieties and different areas of Bejaia province (Algeria) were used to produce monovarietal olive oils in laboratory. The olive oils were analyzed using both traditional chemical analyses and nuclear magnetic resonance (NMR) methodology. The investigation involved pigment content determination, tocopherol analysis, fatty acid composition, and chromatographic determination of phenolic compounds. Chlorophyll, carotenoids, tocopherols and the content of oleic add turned out to be variety dependent. The extra-virgin olive oils (EVOOs) were analyzed as a whole and as phenolic extract by NMR. The study gave general indication on olive oil quality and information about geographical origin of the samples. Overall, the results obtained in the present work reveal that Algerian monovarietal olive oils produced in Bejaia province have the potential to produce blends that may compete with other Mediterranean products. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1123 / 1133
页数：11
相关论文
共 50 条
  • [31] Polyphenols recovered from olive mill wastewater as natural preservatives in extra virgin olive oils and refined olive kernel oils
    Galanakis, Charis M.
    Tsatalas, Philippos
    Charalambous, Zenovia
    Galanakis, Ioannis M.
    ENVIRONMENTAL TECHNOLOGY & INNOVATION, 2018, 10 : 62 - 70
  • [32] Antioxidant Activity of Methyl Caffeate-Enriched Olive Oils: From Extra Virgin Olive Oil to Extra Virgin Olive Oil-Based Microemulsions
    Galani, Eleni
    Chatzidaki, Maria D.
    Fokas, Demosthenes
    Xenakis, Aristotelis
    Roussis, Ioannis G.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2022, 124 (08)
  • [33] Characterization of Extra Virgin Olive Oil from Southern Brazil
    Crizel, Rosane Lopes
    Hoffmann, Jessica Fernanda
    Zandona, Giovana Paula
    Lobo, Paula Mendonca Shild
    Jorge, Rogerio Oliveira
    Chaves, Fabio Clasen
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2020, 122 (04)
  • [34] Sources of innovation in family olive farms: the case of Bejaia province in Algeria
    Maghni, Billal
    Oukaci, Kamal
    NEW MEDIT, 2018, 17 (01): : 23 - 35
  • [35] Authentication of Commercial Extra Virgin Olive Oils
    Ok, Salim
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2016, 93 (04) : 489 - 497
  • [36] Alterations in picual extra virgin olive oils under different storage conditions
    Samaniego-Sanchez, Cristina
    Jesus Oliveras-Lopez, Maria
    Javier Quesada-Granados, Jose
    Villalon-Mir, Marina
    Lopez-Ga Serrana, Herminia
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2012, 114 (02) : 194 - 204
  • [37] Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivars
    Slim, Souihli
    Rodrigues, Nuno
    Veloso, Ana C. A.
    Dias, Luis G.
    Cruz, Rebeca
    Casal, Susana
    Oueslati, Souheib
    Pereira, Jose A.
    Peres, Antonio M.
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2018, 30 (07): : 581 - 591
  • [38] Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment
    Baiano, Antonietta
    Terracone, Carmela
    Viggiani, Ilaria
    Del Nobile, Matteo Alessandro
    CZECH JOURNAL OF FOOD SCIENCES, 2014, 32 (01) : 1 - 9
  • [39] Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition
    Mikrou, Theano
    Pantelidou, Elisavet
    Parasyri, Niki
    Papaioannou, Andreas
    Kapsokefalou, Maria
    Gardeli, Chrysavgi
    Mallouchos, Athanasios
    MOLECULES, 2020, 25 (17):
  • [40] Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils
    Rotondi, Annalisa
    Alfei, Barbara
    Magli, Massimiliano
    Pannelli, Giorgio
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (15) : 2641 - 2648
12345