@article{3171457,
    title = "Oil quality parameters and quantitative measurement of major secoiridoid
derivatives in Neb Jmel olive oil from various Tunisian origins using
qNMR",
    author = "Ben Mansour, Amir and Gargouri, Boutheina and Melliou, Eleni and and Magiatis, Prokopios and Bouaziz, Mohamed",
    journal = "Journal of the Science of Food and Agriculture",
    year = "2016",
    volume = "96",
    number = "13",
    pages = "4432-4439",
    publisher = "Wiley",
    issn = "0022-5142, 1097-0010",
    doi = "10.1002/jsfa.7654",
    keywords = "Neb Jmel cultivar; oil quality; growing area; qNMR; secoiridoid
derivatives",
    abstract = "BACKGROUND: Olive oil contains compounds with interesting biological
activities which are influenced by the cultivar, the geographic origin
and other factors. The aims of this work were to (1) investigate these
factors in Neb Jmel olive oil from various Tunisian origins; (2)
determine the influence of geographic conditions on phenolic composition
of Neb Jmel olive oil and consequently on the antioxidant compounds; and
(3) verify whether oils could be discriminated based on geographical
origin.
RESULTS: The characterisation of extra-virgin Neb Jmel olive oil
produced in its original location has been conducted. Owing to the
effect of the genotype and environmental, agronomic and technological
factors on the chemical composition of olive oil and its quality, all
studied olives were collected at the same season, and their oil obtained
under the same processing technique. Many analyses were carried out to
characterise the different olive oils: free acidity, peroxide value,
fatty acid composition, Rancimat assay, pigments content and phenolic
compounds by H-1 NMR. A recently developed method for the direct
measurement of the oleocanthal and oleacein levels in olive oil by
quantitative H-1 NMR was applied. The method was applied to the study of
four Neb Jmel olive oils samples, and a broad variation of
concentrations of all four secoiridoids was recorded. The concentration
of each ranged from 55 to 529 mg kg(-1) and the sum of the four major
secoiridoids (known as D3) ranged from 436 to 1063 mg kg(-1).
CONCLUSION: The quantification of major phenolic compounds of olive oil
by NMR indicated that environmental conditions influence the production
of qualitative phenolic fractions. All these compounds can be used as
base `markers' to characterise and differentiate these olive oil on
geographic origin. (C) 2016 Society of Chemical Industry"
}