Etude de l’évolution des stérols, des alcools aliphatiques et des pigments de l’huile d’olive au cours du processus de maturation
Written by sctunisie no commentsOlive oil minor compounds have a crucial importance in quality determination. For this reason, the influence of maturity process on the evolution of sterols, aliphatic alcohols and pigments (chlorophylls and carotenes) contents in the oil was studied. Samples have been taken from chemlali variety harvested in Sidi Bouzid region. The gotten results showed a progressive decrease of the chlorophylls, carotens, sterols and aliphatic alcohols C26 and C28 contents during the maturity process. On the other hand, unsaponifiable matter amount was stable during this process. Thus, the best harvesting period is November and December, during this period we can obtain oils with the best quality parameters.
A. Lazzez, M. Cossentini , M. Khlif , B. Karray
olive oil, minor compounds, sterols, aliphatic alcohols, pigments
Pages 21-32