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Original Articles Open Access
This study focused on the Gafsa’s olive oils characterization in order to install AOC. 84 samples of extra virgin olive oils extracted from two different varieties of olives grown in Gafsa area: chemchali (57 samples) and Arbaquina were used. Chlorophylls, carotenoids, penols, tocopherols contents and fatty acid composition of all oils samples were analyzed. Quality parameters such as Free Fatty Acids (FFAs), Peroxide Value (PV), UV absorption at 232 and 270 nm (K270 and K232)) and organoleptic profile were determined to evaluate olive oils oxidative stability. The results demonstrated that Chemchali olive oil samples were richer in antioxidant compounds such as tocopherols (179 ppm), and biophenols (288 ppm) than olive oil from arbaquina varietie. Moreover, fatty acid composition and sensory analysis of the olive oils belonging to the Chemchali variety are balanced and very specific.
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Author(s): Nouha Fares Iness Jabri Karoui Samira Sifi and Manef Abderrabba
Olive oil, Chemchali, Arbaquina, geographical area, tocopherols, biophenols, sensory analysis, CHEMCHALI