Abstract
Chemlali olive oil was blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as triacylglycerols and phenolic compounds were characterized for various blends of Chemlali x Oueslati and Chemlali x Chetoui. Results show that blended oils had an improved composition as compared to that of Chemlali. In fact, the highest percentage of Oueslati and Chetoui olive oils (60% of blending) could lead to 1,2,3-trioleylglycerol (OOO) of up to 30.20 and 33.44%, respectively. The amount of aldehydic form of oleuropeine aglucon was higher when Chemlali was blended using either 40 or 60% of Chetoui olive oil (from 99.17 to 299.63 and 334.16 mg kg-1). Key words: Oil blending, Chemlali x Oueslati, Chemlali x Chetoui, phenolic fraction, triacylglycerols.
Highlights
Olive oil is high-value edible oil which is prized for its flavor as well as health characteristics (Harwood and Aparicio, 2000)
Its oxidative stability and flavour characteristics are associated with its lipid composition and the presence of minor compounds such as triacylglycerol and phenolic compounds (Baldioli et al, 1996; Servili and Montedoro, 2002)
The changes of quality of monovarietal Virgin olive oil (VOO) play an important role in blending application
Summary
Olive oil is high-value edible oil which is prized for its flavor as well as health characteristics (Harwood and Aparicio, 2000). Its oxidative stability and flavour characteristics are associated with its lipid composition and the presence of minor compounds such as triacylglycerol and phenolic compounds (Baldioli et al, 1996; Servili and Montedoro, 2002). It may have benefit in reducing obesity, anti-. There are several interesting studies in which several flavonoids have been found in olive leaves and fruits (Kalua et al, 2006)
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