African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12488

Full Length Research Paper

Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions

Youssef Ouni*
  • Youssef Ouni*
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
  • Google Scholar
Mokhtar Guerfel
  • Mokhtar Guerfel
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
  • Google Scholar
Linda Ben Yahia
  • Linda Ben Yahia
  • High School of Food Industry of Tunisia, Laboratory of Preservation and Valorisation of Food Products, 58, Rue Alain SAVARY, Cité Elkhadra, Tunis 1003, Tunisie.
  • Google Scholar
Mokhtar Zarrouk
  • Mokhtar Zarrouk
  • Laboratoire Caractérisation et Qualité de l’huile d’Olive, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.
  • Google Scholar


  •  Accepted: 12 July 2012
  •  Published: 19 March 2014

References

Ali H, El-Hamdy N, El-Fizga K (1995). Detection of olive oil adulteration by measuring its authenticity factor using reversed-phase high-performance liquid chromatography. J. Chromatogr. A. 708:351-355.
Crossref
 
Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D (2009). Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in Northern Tunisia. Sci. Hortic. 120:77–83.
Crossref
 
Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G (2008). Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem. 109:743–754.
Crossref
 
Bachir B, Sonia B, Wael T, Douja D, Monji M, Mokhtar Z (2007). Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on meski variety. J. Food Lipids 14:19–34.
Crossref
 
Baldioli M, Servili M, Perretti G, Montedoro GF (1996). Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J. Am. Oil Chem. Soc. 73:1589–1593.
Crossref
 
Ben Temime S, Taamalli W, Baccouri B, Abaza L, Daoud D, Zarrouk M (2006). Changes in olive oil quality of Che’toui variety according to origin of plantation. J. Food Lipids 13:88–99.
Crossref
 
Carrasco-Pancorbo A, Segura-Carretero A, Fernández-Gutiérrez A (2005). Coelectroosmotic capillary electrophoresis determination of phenolic acids in commercial olive oil. J. Sep. Sci. 28:925–934.
Crossref
 
Cartoni GP, Coccioli F, Jasionowska R, Ramires D (2000). HPLC analysis of the benzoic and cinnamic acids in edible vegetable oils. Italian J. Food Sci. 12:163–173.
 
Cavaliere C, Foglia P, Gubbiotti R (2008). Rapid-resolution liquid chromatography/mass spectrometry for determination and quantitation of polyphenols in grape berries. Rapid Commun. Mass Spectrom. 22:3089–3099.
Crossref
 
Gutfinger T (1981). Polyphenols in olive oils. J. Am. Oil Chem. Soc. 58:966–968.
Crossref
 
Haddada FM, Manai H, Daoud D, Fernandez X, Lizzani- Cuvelier L, Zarrouk M (2007a). Profiles of volatiles compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO. Food Chem. 103:467–476.
Crossref
 
Haddada FM, Manai H, Oueslati I, Daoud D, Sanchez J, Osorio E, Zarouk M (2007b). Fatty Acid, Triacylglycerol, and Phytosterol Composition in Six Tunisian Olive Varieties. J. Agric. Food Chem. 55:10941-10946.
Crossref
 
Harwood J L, Aparicio R (Eds.) (2000). Handbook of Olive Oil: Analysis and properties. Gaithersburg, MD: Aspen Publishers.
Crossref
 
Harwood JL, Yaqoob P (2002). Nutritional and health aspects of olive oil. European J. Lipid Sci. Technol. 104:685–697.
Crossref
 
Kalua CM, Bedgood DR, Bishop,AG, Prenzler PD (2006). Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. J. Agric. Food Chem. 54:7641–7651.
Crossref
 
Krichene D, Allalout A, Baccouri B, Fregapane GQ, Salvador MD, Zarrouk M (2009). Territorial investigation based on the chemical composition of chemlali virgin olive oils. Asian J. Biochem. 4:1–12.
Crossref
 
Mateos R, Espartero JL, Trujillo M, Riosand JJ, Leon-Camacho M (2001). Determination of phenols, flavones and lignans in virgin olive oils by solide-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J. Agric. Food Chem. 49:2185 - 2192.
Crossref
 
Ocakoglu D, Tokatli F, Ozen B, Korel F (2009). Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem. 113:401–410.
Crossref
 
Paradiso VM, Gomes T, Nasti R, Caponio F, Summo C (2010). Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res. Int. 43:1389-1394.
Crossref
 
Peter K (1993). Prediction of mixture composition by chromatographic characterization, multivariate classification and partial least-squares regression, a comparison of methods. Analytica chemica acta. 277:467- 471.
 
Ranalli A, De Mattia G, Patumi M, Proietti P (1999). Quality of virgin olive oil as influenced by origin area. Grasasy Aceites. 50(4):249–259.
Crossref
 
Sánchez Casas J, Osorio Bueno E, Monta-o García AM, Martinez Cano M (2004). Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chem. 87:225–230.
Crossref
 
Servili M, Montedoro GF (2002). Contribution of phenolic compounds to virgin olive oil quality. European J. Lipid Sci. Technol. 104:602–613.
Crossref
 
Stefanoudaki E, Koutsaftakis A, Harwood JL (2011). Influence of malaxation conditions on characteristic qualities of olive oil. Food Chem. 127:1481–1486.
Crossref
 
Suárez M, Macià A, Romero MP, Motilva MJ (2008). Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil. J. Chromatogr. A. 1214:90–99.
Crossref
 
Wahrburg U, Kratz M, Cullen P (2002). Mediterranean diet, olive oil and health. Euopean J. Lipid Sci. Technol. 104:698–705.
Crossref
 
Wu GL, Zhou H L, Shentu J Z (2008). Determination of lansoprazole in human plasma by rapid resolution liquid chromatography–electro-spray tandem mass spectrometry: Application to a bioequivalence study on Chinese volunteers. J. Pharm. Biomed. Anal. 48:1485–1489.
Crossref
 
Xia L, Liu HL, Li P, Zhou J L, Qi LW, Yi L (2008). Rapid and sensitive analysis of multiple bioactive constituents in Compound Danshen preparations using LC–ESI-TOF-MS. J. Sep. Sci. 31:3156–3169.
Crossref
 
Youssef O, Ameni T, Ana MG, Antonio SC, Alberto F-G, Mokhtar Z (2011a). Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method. J. Food Chem. 127: 1263–1267.
Crossref
 
Youssef O, Flamini G, Guerfel M, Ben Youssef N, Douja D, Mokhtar Z (2011b). The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia. International J. Food Sci. Technol. 46:678–686.
Crossref