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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, José A.; Peres, António M.
  • Emirates Journal of Food and Agriculture, 30(7), 581-589, 2018

Publisher: United Arab Emirates University

Abstract

Tunisian commercial monovarietal olive oils, produced from two predominant autochthonous olive cultivars (cvs Chétoui and Oueslati) and another less investigated olive cultivar (cv Sahli) were studied. Chemical and sensory data have shown that most olive oils should be classified as lampante olive oil, pointing out the need of improving producing and/or storage conditions. Sahli olive oils showed the lowest total phenols content (157±48 mg/kg), oxidative stability (6.5±2.1 h), DPPH scavenging activity (68%±14) and monounsaturated fatty acids content (63.1%±3.1). These olive oils had the highes ...

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