Background: The characterisation of virgin olive oils from two Tunisian cultivars, growing in the Tataouin zone, namely Jemri-Bouchouka, a rare olive cultivar, and Chemlali-Tataouin, was carried out. Several analytical parameters were evaluated; these include quality index, fatty acids, phenolic, chlorophyll, carotenoid, squalene, α-tocopherol compositions and oxidative stability.
Results: Jemri-Bouchouka olive oil had the highest value of oleic acid (74.50%) while Chemlali-Tataouin olive oil had the highest value of oleic acid (69.39 %) and also was characterized by a high percentage of palmitic acid (14.75 %) which makes this oil freeze at a low temperature [corrected]. On the other hand, Jemri-Bouchouka oil was characterised by a low phenolic and α-tocopherol content (267.72 mg GAE kg⁻¹ and 278.34 mg kg⁻¹, respectively). Ten phenolic compounds were identified. The main phenols found in the two olive oils were oleuropein aglycon and pinoresinol. All phenolic compounds showed significant correlations with oxidative stability.
Conclusion: The analytical parameters of virgin olive oil that were determined in this study were greatly influenced by cultivar.
© 2012 Society of Chemical Industry.