Welcome to International Network for Natural Sciences | INNSpub

Paper Details

Research Paper | July 1, 2014

| Download 1

Oil quality analyses of four autochthon Tunisian olive varieties cultivated in the mountain of Kesra

Mnasri Rahmani Sameh, Saddoud Debbabi Olfa, Ben Saleh, Ferchichi Ali

Key Words:

Int. J. Agron. Agri. Res.5(1), 124-132, July 2014


IJAAR 2014 [Generate Certificate]


Kesra is a mountainous region characterized by an important olive biodiversity with high oil quality but little is known about this olive germplasm. The aim of this work is to analyze the oil quality of the most predominant varieties ‘Chétoui’, ‘El hor’ ‘Sradki’ and ‘Ouesleti’ cultivated in this region. The most of the quality indices and fatty acid composition showed significant variations among the studied olive cultivars. Olive oil content is high for the four cultivars, especially for the variety ‘Sradki’ with approximately 67%. The cultivars ‘El Hor’ and ‘Sradki’ had the highest values of oleic acid (72.8% and 74.8%, respectively). While the varieties ‘Oueslati’ present the highest content of chlorophyll and carotenoid compounds. The cultivar ‘Sradki’ was also noteworthy for its higher content of phenolic compounds (720 mg kg-1). In conclusion, the oil quality of the different studied cultivars is classified as extra-virgin oils with high oleic acids and low palmitic and linolenic acids. These findings were of interest to protect the specimens studied cultivars, which can be used from the agronomic point of view to substantially improve the production of olive oil in the mountain of Kesra.


Copyright © 2014
By Authors and International Network for
Natural Sciences (INNSPUB)
This article is published under the terms of the Creative
Commons Attribution Liscense 4.0

Oil quality analyses of four autochthon Tunisian olive varieties cultivated in the mountain of Kesra

Aguilera MP, Beltrán G, Ortega D, Fernández A, Jiménez A, Uceda M. 2005. Characterization of virgin olive oil of Italian olive cultivars: “Frantoio” and “Leccino” grown in Andalusia. Food Chemistry 89, 387–391.

Baccouri O, Ben Temime S, Taamalli W, Daoud D. 2007a. Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on Meski variety. Journal of Food Lipids 14, 19–34.

Baccouri O, Ceerretani L, Bendini A , Caboni MF, Zarrouk M, Pirrone L, Daoud D. 2007b. Preliminary chemical characterization of Tunisian mono-varietal virgin olive oils and comparison with Sicilian ones. European Journal of Lipid Science and Technology 109, 1208-1217.

Bettach N, Massoui M, Delmas M. 1996. Comparative study of cruciferous seeds of the genius lepidium, eruca, diplotaxix. Extraction and characterization of their oil. Oléagineux, Corps Gras Lipides 2, 72–77.

Blondel J, Aronson J. 1999. Biology and wildlife of the Mediterranean region. Oxford, UK, University Press.

Boskou D. 1996. Olive Oil, Chemistry and Technology. American Oil Chemist’s Society, 52-83.

Cerrtani L, Bendini A, Caro AD, Piga A, Vacca V, Caboni MF, Tosch TG. 2006. Preliminary characterization of virgin olive oils obtained from different cultivars in Sardinia. European Food Research Technology 222, 354-361.

European EC. 1991. Characteristics of olive and olive oil and their analytical methods. Official Journal of the European Union 248, 1–82.

European EC. 1995. Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Union 258, 1-49.

European EC. 2003. Characteristics of olive and olive- oil and on their analytical methods. Official Journal of the European Union 295, 57–77.

Garcia-Ruiz JM, Lasanta-Martinez T. 1990. Land-use changes in the Spanish Pyrenees. Mountain Research and Development 10(3), 267-279.

Gomez-Rico A, Giuseppe F, Maria DP. 2008. Effect of cultivar and ripening on minor composition Spanish olive fruits and their corresponding virgin olive oils. Food Research International 41, 433-440.

Gutfinger T. 1981. Polyphenols in olive oil. Journal of the American Oil Chemists ‘Society 58, 966-968.

Haddada FM, Manai H, Oueslati I, Daoud D, Sanchez J, Osario E, Zarrouk M. 2007. Fatty acid, triacylglycerol and phytosterol composition in six Tunisian olive varieties. Journal of Agriculture and Food Chemistry 55, 10941-10946.

Hannachi H, Breton C, Msallem M, Ben El Had S, El Gazzah M, Berville A. 2008. Differences between native and introduced olive cultivars as revealed by morphology of drupes, oil composition and SSR polymorphisms: A case study in Tunisia. Scientia Horticulturae 116, 280–290.

International Olive Council. 1997. Methodology for primary characterization of olive varieties. Espagne, UE: Project Resgen CT, 67-97.

Lanteri S, Armanno C, Perri E, Paloplo A. 2002. Study of oils from calabrian olive cultivars by chemometric method. Food Chemistry 76, 501-507.

Mcdonald S, Prenzler PD, Antolovich M, Robards K. 2001. Phenolic content and antioxidant activity of olive extracts. Food Chemistry 73, 73–84.

Martinez De Victoria E, Manas M. 2001.  In: Barranco D, Fernandez-Escobar R, Rallo L. Olive Growing. 6th Edition. Mundi Press, Madrid.

Minguez-Mosquera MI, Rejano L, Gandul B, Sanchez AH, Garrido J. 1991. Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists’ Society 68, 332-336.

Mnasri RS, Dabbebi SO, Ferchichi A. 2013. The study of olive oil quality and morphological biodiversity of Olea europaea L. in the region of “Hbebsa”. Journal of Biodiversity and Environmental Sciences 3(4), 59-66.

Omrani-Sabbaghi A, Shahriari M, Falahati-Anbaran M, Mahammad SA, Nankali A, Mardi M, Ghareyazie B. 2007. Microsatellite markers based assessment of genetic diversity in Iranian olive (Olea europaea L.) collections. Scientia Horticulturae 112, 439-447.

Ranalli A, Cabras P, Iannucciand E, Contento S. 2000. The compositional quality and sensory properties of virgin olive oil from a new olive cultivar.Food Chemistry 73, 445-451.

Romero-Calcerrada R, Perry GLW. 2004. The role of land abandonment in landscape dynamics in the SPA. Landscape and Urban Planning 66, 217-232.

Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Gallina-Toschi T. 2004. Effect of olive ripening degree on the oxidative stability and organoleptic properties of Cv. Nostrana di Brisighella extra virgin olive oil. Journal of Agricultural and Food Chemistry 52, 3649–3654.

Salvador, MD, Aranda F, Fregapane G. 2001. Influence of fruit ripening on Corincabra Virgin olive oil quality. Food Chemistry 73, 45-53.

Taamalli A, Goemez CAM, Zarrouk M, Carretero AS, Gutierrez, AF. 2010. Determination of polar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area. European Food Research and Technology 231, 965-975.

Tous J, Romero A. 1993. Olive varieties. Special reference to Catalan. “La Caixa” Foundation, Barcelona.

Uceda M, Hermoso M. 1998. The olive oil quality. In: Barranco D, Fernandez-Escobar R, Rallo L. Edition El Cultivo del Olivo. Andalusian Oxford University Press, 547–572.

Vazquez Roncero A. 1978. Influence of the polyphenol rate on the characteristics of olive oil. Revue Francaise des Corps Gras 25, 21-26.

Vinha AF, Ferreres F, Silva BM, Valentao P, Gonçalves A, Pereira JA. 2005. Phenolic profiles of Portuguese olive fruits (Olea europaea L): Influences of cultivar and geographical origin. Food Chemistry 89, 561-568.

Walther P. 1986. Land abandonment in the Swiss Alps: a new understanding of a land-use problem. Mountain Research and Development 6(4), 305-314.

XLSTAT. 2010. Excel Statistical Analyses System, version V. 2010.4.01, Addinsoft, New York, USA.

Zarrouk W, Baccouri B, Taamalli W, Trigui A, Daoud D, Zarrouk M. 2009. Oil fatty acid composition of eighteen Mediterranean olive varieties cultivated under the arid conditions of Boughrara (southern Tunisia). Grasas y Aceites 60, 498-506.


Style Switcher

Select Layout
Chose Color
Chose Pattren
Chose Background