Abstract
Blends of olive oils obtained from four cultivars (Olea europaea L. cv. Chemlali, Chetoui, Oueslati and Koroneiki) were produced by two different methods of blending: processing fruit mixtures or mixing monovarietal oils, using the same proportions of selected cultivars. The obtained blends were biochemically characterized to evaluate quality, and the two methods were compared. The results indicated that the most successful formulations are mainly F8 (60% Chemlali × 20% Oueslati × 20% Koroneiki) characterized by the highest contents of phenols and an elevated oxidative stability, and F5 (50% Chemlali × 50% Koroneiki) containing the highest MUFA level and the highest oxidative stability. The effect of the blending process on pigments and volatiles cannot be easily regulated, unlike phenols, fatty acid composition and OS, all of which positively correlated to the fruit mass ratio in the blend. Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method. This blending procedure offers a possibility to modulate the contents of antioxidants, fatty acids and volatile compounds in virgin olive oil, and therefore, its quality and sensorial characteristics.
Highlights
Olive oil is often the fat preferred by consumers who are conscious of the health benefits of the Mediterranean diet
Results suggest that processing fruit mixtures of different cultivars resulted in a better oil quality than that of oils obtained by the common oil blending method
All extracted oil samples are classified as “extra virgin olive oil” samples; values of acidity, K232 and K270 fell within the range of 0.8%, 2.50 and 0.22, respectively established for the highest quality category “extra virgin olive oil” (Regulation EC/1989/2003) (Tab. 1)
Summary
Olive oil is often the fat preferred by consumers who are conscious of the health benefits of the Mediterranean diet. It is well known that the consumption of certain natural antioxidants, in particular polyphenols, has several beneficial effects on health. These bioactive compounds have strong radical scavenging capacity and can play a key role in the protection against oxidative damages and cellular aging (Talhaoui et al, 2015). Besides of their bioactivity, phenols have a major role in the pungent and bitter taste of the oil and greatly improve its oxidative stability (Pedan et al, 2019)
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