Effects of Geographical Location on Chemical Properties of Zarazi Virgin Olive Oil Produced in the South of Tunisia

Sinda El-Gharbi^{1, 2,} , Meriem Tekaya¹, Alessandra Bendini^{3, 4}, Enrico Valli^{3, 4}, Rosa Palagano³, Mohamed Hammami¹, Tullia Gallina Toschi^{3, 4} and Beligh Mechri¹

¹Laboratoire de Biochimie, USCR Spectrométrie de Masse, LR-NAFS /LR12ES05 Nutrition –Aliments Fonctionnels et Santé Vasculaire, Faculté de Médecine, université de Monastir, 5019 Monastir, Tunisia

²Faculty of Science of Gabes, University of Gabes, 6072 Gabes, Tunisia

³Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Italy

⁴Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Italy

Cite this paper:
Sinda El-Gharbi, Meriem Tekaya, Alessandra Bendini, Enrico Valli, Rosa Palagano, Mohamed Hammami, Tullia Gallina Toschi and Beligh Mechri. Effects of Geographical Location on Chemical Properties of Zarazi Virgin Olive Oil Produced in the South of Tunisia. American Journal of Food Science and Technology. 2018; 6(6):228-236. doi: 10.12691/ajfst-6-6-1

Abstract

The effects of geographical location on the chemical composition of olive oil of Zarazi cultivar growing in four different regions in the south of Tunisia (Sfax, Tataouin, Matmata and Medenin) were evaluated. Quality indices, oxidative stability, tocopherol content, fatty acid, sterol and phenolic compositions, were analyzed for each oil sample. Significant differences were detected depending on the growing area (p< 0.05). In general, the main secoridoids, were present in higher levels in the oil obtained from olives of Sfax region. Statistical analyses showed that acidic and sterolic compositions of olive oil were significantly modified according to the growing regions. The Principal Component Analysis of the different analyzed compounds indicated that the factor “geographical location” significantly affected olive oil quality, and highlighted the high quality of oil samples of Sfax, in terms of their high oxidative stability and their richness in bioactive compounds.

Keywords:
fatty acids geographical location olive oil sterols phenolic compounds

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