Characterization and quantification of phenolic compounds of extra-virgin olive oils according to their blending proportions

Abstract

Chemlali olive oil was blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as triacylglycerols and phenolic compounds were characterized for various blends of Chemlali x Oueslati and Chemlali x Chetoui. Results show that blended oils had an improved composition as compared to that of Chemlali. In fact, the highest percentage of Oueslati and Chetoui olive oils (60% of blending) could lead to 1,2,3-trioleylglycerol (OOO) of up to 30.20 and 33.44%, respectively. The amount of aldehydic form of oleuropeine aglucon was higher when Chemlali was blended using either 40 or 60% of Chetoui olive oil (from 99.17 to 299.63 and 334.16 mg kg^-1).

Key words: Oil blending, Chemlali x Oueslati, Chemlali x Chetoui, phenolic fraction, triacylglycerols

African Journal of Biotechnoloy, Vol 13(12), Vol 1386-1392