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

页码：1123 / 1133

页数：11

共 50 条

[41] Phenolic Profile and Thermal Stability of Monovarietal Extra Virgin Olive Oils Based on Synchronous Fluorescence Spectroscopy
Hina Ali
Muhammad Azhar Iqbal
Babar Manzoor Atta
Rahat Ullah
Muhammad Bilal Khan
Journal of Fluorescence, 2020, 30 : 939 - 947
[42] Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: Heating thermograms
Chiavaro, Emma
Vittadini, Elena
Rodriguez-Estrada, Maria Teresa
Cerretani, Lorenzo
Bendini, Alessandra
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (02) : 496 - 501
[43] Storage Effects on Bioactive Phenols in Calabrian Monovarietal Extra Virgin Olive Oils Based on the EFSA Health Claim
Frisina, Marialaura
Bonacci, Sonia
Oliverio, Manuela
Nardi, Monica
Vatrano, Thomas Patrizio
Procopio, Antonio
FOODS, 2023, 12 (20)
[44] A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC
Ruiz-Samblas, Cristina
Cuadros-Rodriguez, Luis
Gonzalez-Casado, Antonio
Rodriguez-Garcia, Francisco P.
ANALYTICAL METHODS, 2012, 4 (03) : 753 - 758
[45] Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
Baccouri, Olfa
Bendini, Alessandra
Cerretani, Lorenzo
Guerfel, Mokhtar
Baccouri, Bechir
Lercker, Giovanni
Zarrouk, Mokhtar
Ben Miled, Douja Daoud
FOOD CHEMISTRY, 2008, 111 (02) : 322 - 328
[46] Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage
Zullo, Biagi Angelo
Ciafardini, Gino
MICROORGANISMS, 2020, 8 (03)
[47] Quantifying binary and ternary mixtures of monovarietal extra virgin olive oils with UV-vis absorption and chemometrics
Aroca-Santos, Regina
Cancilla, John C.
Perez-Perez, Ana
Moral, Ana
Torrecilla, Jose S.
SENSORS AND ACTUATORS B-CHEMICAL, 2016, 234 : 115 - 121
[48] Analysis of extra virgin olive oils from stoned olives
Mulinacci, N
Giaccherini, C
Innocenti, M
Romani, A
Vincieri, FF
Marotta, F
Mattei, A
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2005, 85 (04) : 662 - 670
[49] Authentication of Commercial Extra Virgin Olive Oils
Ok, Salim
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2016, 93 (04) : 489 - 497
[50] 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

← 1 2 3 4 5 →