Abstract
The present study reported for the first time the evolution of some minor compounds (sterols and aliphatic alcohols) composition of four Algerian olive oils according to the cultivar and the maturity stage during the season (2013/2014). Olive samples were collected during eight different harvesting dates. The studied cultivars were Chemlal , Aghenfas , Buichret and Mekki . Ten sterolic compounds, triterpene dialcohols (erythrodiol + uvaol) and seven fatty alcohols were identified and characterized. The results showed a decreasing level of total sterols, β-sitosterol, triterpenic dialcohols, total aliphatic alcohols, tetracosanol (C24), and an increasing level of Δ 5 -avenasterol according to the maturity process. Linear discriminant analysis (LDA) enabled the classification of the studied varieties on the basis of analytical data and a correct classification rate of 96.5% and 88.6% was achieved using the original and cross validation method respectively. The most discriminating variables have been: cholesterol, campestanol, Δ 7 -stigmastenol, Δ 7 -avenasterol, clerosterol, alcohol C22, alcohol C25, alcohol C27.
Highlights
All the analyzed oils showed values falling within the ranges established for “extra virgin olive oil” category
Regarding the C25 aliphatic alcohol, the results presented in Table 3 showed that Chemlal olive oil contained the low quantities compared to the other varieties, which don’t exceed 10 mg/kg in all maturity stages
The values of quality parameters and those of sterolic and alcoholic compounds of four monovarietal Algerian olive oils (Aghenfas, Buichret,Chemlal and Mekki) remained within estimated limits of the International Olive Oil Council’s regulation for “edible virgin olive oil” along the maturation process, which should be taken into consideration in commercial dealings and regulatory studies
Summary
Olive oil is one of the most important food products throughout the Mediterranean Basin due to its high nutritional Alcohols are identified as highly applicable compounds for chemical authentification (Rivera del Álamo et al, 2004). It is well documented in the literature that the variation in quantitative sterolic profiles in olive oil is related to different factors like geographical origin (Manai-Djebali et al, 2012) harvesting technique, oil extraction systems, storage conditions, refining procedures (Gutiérrez et al, 2000), agronomic and climatic conditions (El Antari et al, 2000). Cultivar and maturity stage are considered among the main factors affecting sterolic composition (Lukić et al, 2013; Lazzez et al, 2008)
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