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] Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones
    Baccouri, Fa
    Cerretani, Lorenzo
    Bendini, Alessandra
    Caboni, Maria Fiorenza
    Zarrouk, Mokhtar
    Pirrone, Luigi
    Ben Milled, Douja Daoud
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2007, 109 (12) : 1208 - 1217
  • [32] Characterization of extra virgin olive oils derived from the Croatian cultivar Oblica
    Zeiner, Michaela
    Juranovic-Cindric, Iva
    Skevin, Dubravka
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (11) : 1248 - 1252
  • [33] Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis
    Goncalves, Thays R.
    Rosa, Larissa N.
    Marco, Paulo H.
    da Silva, Luiz F. O.
    Gomes, Sandra T. M.
    Matsushita, Makoto
    Valderrama, Patricia
    JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, 2020, 31 (09) : 1955 - 1963
  • [34] Spectroscopic determination of the photodegradation of monovarietal extra virgin olive oils and their binary mixtures through intelligent systems
    Torrecilla, Jose S.
    Vidal, Sara
    Aroca-Santos, Regina
    Wang, Selina C.
    Cancilla, John C.
    TALANTA, 2015, 144 : 363 - 368
  • [35] Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS
    Thays Raphaela Gonçalves
    Larissa Naida Rosa
    Rhayanna Priscila Gonçalves
    Alex Sanches Torquato
    Paulo Henrique Março
    Sandra T. Marques Gomes
    Makoto Matsushita
    Patrícia Valderrama
    Food Analytical Methods, 2018, 11 : 1936 - 1943
  • [36] Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia
    Haddada, Faouzia M.
    Krichiene, Dhouha
    Manai, Hedia
    Oueslati, Imen
    Daoud, Douja
    Zarrouk, Mokhtar
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2008, 110 (10) : 905 - 913
  • [37] The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
    Campestre, Cristina
    Angelini, Guido
    Gasbarri, Carla
    Angerosa, Franca
    MOLECULES, 2017, 22 (11):
  • [38] Study and characterization of Palestinian monovarietal Nabali virgin olive oils from northern West Bank of Palestine
    Abu-Reidah, Ibrahim M.
    Yasin, Majed
    Urbani, Stefania
    Servili, Maurizio
    Montedoro, Gianfrancesco
    FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) : 1959 - 1964
  • [39] Phenolic Profile and Thermal Stability of Monovarietal Extra Virgin Olive Oils Based on Synchronous Fluorescence Spectroscopy
    Ali, Hina
    Iqbal, Muhammad Azhar
    Atta, Babar Manzoor
    Ullah, Rahat
    Khan, Muhammad Bilal
    JOURNAL OF FLUORESCENCE, 2020, 30 (04) : 939 - 947
  • [40] Classification of Monovarietal Sardinian Extra Virgin Olive Oils by 1H NMR Metabolomic Approach
    Culeddu, Nicola
    Chessa, Matilde
    Bandino, Giovanni
    Sedda, Piergiorgio
    Zurru, Roberto
    Anedda, Roberto
    Motroni, Andrea
    Molinu, Maria Giovanna
    Dettori, Sandro
    Santona, Mario
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2017, 119 (12)
12345