- Titre : Fatty acid and Antioxidant content of Chemlali extra virgin olive oil and its hydrophilic and lipophilic fractions
- DOI : 10.71751/JAAOGv1i1y2022-55-63
- Auteur : Imen GHORBEL; Mouna KHMEKHEM; Raja BEN AMAR; Naziha GRATI-KAMMOUN
- Abstract : Olive Oil is a fundamental ingredient of the Mediterranean diet for its healthy properties.
The aim of this study was to determine i) the most relevant quality parameters (Free acidity, K232, K270 and PV) of chemlali olive oil samples ii) to evaluate fatty acids and antioxidant content of chemlali olive oil and its hydrophilic (OOHF) and lipophilic (OOLF) fractions iii) to compare the chemical characterization between olive oil and its fractions. OOHF was extracted from olive oil using water by centrifugation process. OOLF was obtained by filtration process through a hydrophobic composite ceramic membrane. According to quality parameters, all our oil samples were classified in the category “extra virgin olive oil”. Our results showed that EVOO and OOLF fatty acid analyses revealed the same amount of MUFA. EVOO and OOHF contained a higher content of unsaponifiable components like polyphenols, which might contribute to olive oil’s beneficial effect. - Pagination : 55-63
