European Food Research and Technology

, Volume 243, Issue 3, pp 467–479

Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia

  • Anis Loubiri
  • Amani Taamalli
  • Nassima Talhaoui
  • Salma Nait Mohamed
  • Antonio Segura Carretero
  • Mokhtar Zarrouk
Original Paper

DOI: 10.1007/s00217-016-2760-7

Cite this article as:
Loubiri, A., Taamalli, A., Talhaoui, N. et al. Eur Food Res Technol (2017) 243: 467. doi:10.1007/s00217-016-2760-7

Abstract

The aim of this work was to characterize extra virgin olive oils (EVOOs) from four cultivars (Arbequina, Chétoui, Neb Jmal and Picholine) cultivated in Northern Tunisia (Borj El Amri) in terms of their phenolic profile. Determination of total phenol content was first performed spectrophotometrically using the Folin–Ciocalteu reagent. The total phenol content of the analyzed EVOOs varied from 77.33 mg GAE kg−1 in ‘Arbequina’ oil to 405 mg GAE kg−1 in ‘Picholine’ oil. Moreover, the polar extracts were analyzed by a rapid and effective Rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC–ESI-TOF/MS) method, and 48 phenolic compounds belonging to different classes were identified. The results showed significantly quantitative differences observed for all phenolic compounds except for oleuropein that was present only in two cultivars. In all olive oil samples studied, secoiridoids were the most abundant. Deacetoxyoleuropeinaglycone remains the most abundant complex phenol in Picholine (250.39 mg kg−1), Neb Jmal (104.34 mg kg−1) and Arbequina (19.93 mg kg−1) EVOOs, while in Chétoui oil, the oleuropeinaglycone isomer 5 content is the highest with mean value of 381.63 mg kg−1. The application of principal component analysis permitted a good classification of the EVOOs according to their phenolic profiles.

Keywords

Extra virgin olive oil Chemometrics Phenolic compounds Cultivar RRLC–TOF MS 

Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Anis Loubiri
    • 1
  • Amani Taamalli
    • 1
  • Nassima Talhaoui
    • 2
  • Salma Nait Mohamed
    • 1
  • Antonio Segura Carretero
    • 2
  • Mokhtar Zarrouk
    • 1
  1. 1.Laboratory of Olive BiotechnologyCentre of Biotechnology of Borj-CédriaHammam-LifTunisia
  2. 2.Research and Development Center of Functional FoodGranadaSpain

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