Evolution of chlorophyllian pigments, minor compounds and sterolic fraction extracted from oil of “Chemlali” variety during maturity
2002
Lazzez, A. | Cossentini, M. | Khlif, M.
The olive oil minor compounds exuberance (sterol, tocopherols, pigments…) is a function of its quality. The olive oil quality is influenced by a great number of factors, the most important is the maturity stage. In this study we undertake to examine the evolution of minor compounds, sterolic fraction and chlorophyllian pigments extracted from oils of Chemlali variety during maturity. Our research was carried out in three different geographical sites of Sfax area. The obtained results show that: the minor compounds content is less than 1.5%, it decreases during maturity and stabilises at 0.8% at the end of harvesting period. the sterolic fraction is composed of 8 sterols: the most important are the β-sitosterol, the Δ-5-avenasterol and the compesterol. The types setting of the sterolic fraction varies according to olive maturity degree. The chlorophyllian pigments content decrease during maturity down to traces at the end.
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