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<p>This study investigates the chemical and physical characteristics, nutritional content, and antioxidant capacity of sixteen olive oil samples derived from the Tunisian two main olive cultivars Chemlali and Chetoui. The results reveal significant variations in quality parameters both within and between the two varieties. Key quality indices, including free acidity, peroxide value, and UV-specific extinction coefficients (K232, K270), exhibited statistically significant (<i>p</i> &lt; 0.05) inter- and intra-varietal differences. Free acidity levels ranged from 0.19 to 0.69%, while peroxide values varied from 1.46 to 20.92&#xa0;meq O<sub>2</sub>/kg. Chetoui oils were characterized by higher concentrations of bioactive phenolic compounds such as oleuropein, oleocanthal, and elenolic acid, which are associated with antioxidant and anti-inflammatory properties. In contrast, Chemlali oils showed elevated levels of tyrosol, hydroxytyrosol, and pinoresinol. Fatty acid profiling identified oleic acid (43.61–70.46%) as the predominant component, confirming the dominance of monounsaturated fatty acids. Total phenolic contents varied widely (94.40–1010.84&#xa0;mg EAC/kg), with Chetoui oils generally exhibiting higher phenolic richness than Chemlali. The highest antioxidant activity, determined using DPPH and ABTS assays, was recorded in Chetoui oils from the El Fahs region in Zaghouan (8826.97 and 5482.07&#xa0;µmol ET/kg, respectively). Additionally, chlorophyll and carotenoid contents showed marked variability, influencing both oil pigmentation and antioxidant potential. Overall, the study highlights the influence of cultivar type, geographical origin, and phenolic composition on the quality and functional properties of Tunisian olive oils, offering valuable insights into their nutritional and health-promoting attributes.</p> Graphical abstract <p></p>

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Varietal and geographical influence on the quality and antioxidant properties of Tunisian olive oils

  • 期刊论文

  • 发表日期：

    2025年8月14日

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  • Emna Habibi,
  • Leila Riahi,
  • Yassine M’Rabet,
  • Chedia Aouadhi,
  • Karim Hosni,
  • Hela Mahmoudi

摘要

This study investigates the chemical and physical characteristics, nutritional content, and antioxidant capacity of sixteen olive oil samples derived from the Tunisian two main olive cultivars Chemlali and Chetoui. The results reveal significant variations in quality parameters both within and between the two varieties. Key quality indices, including free acidity, peroxide value, and UV-specific extinction coefficients (K232, K270), exhibited statistically significant (p < 0.05) inter- and intra-varietal differences. Free acidity levels ranged from 0.19 to 0.69%, while peroxide values varied from 1.46 to 20.92 meq O2/kg. Chetoui oils were characterized by higher concentrations of bioactive phenolic compounds such as oleuropein, oleocanthal, and elenolic acid, which are associated with antioxidant and anti-inflammatory properties. In contrast, Chemlali oils showed elevated levels of tyrosol, hydroxytyrosol, and pinoresinol. Fatty acid profiling identified oleic acid (43.61–70.46%) as the predominant component, confirming the dominance of monounsaturated fatty acids. Total phenolic contents varied widely (94.40–1010.84 mg EAC/kg), with Chetoui oils generally exhibiting higher phenolic richness than Chemlali. The highest antioxidant activity, determined using DPPH and ABTS assays, was recorded in Chetoui oils from the El Fahs region in Zaghouan (8826.97 and 5482.07 µmol ET/kg, respectively). Additionally, chlorophyll and carotenoid contents showed marked variability, influencing both oil pigmentation and antioxidant potential. Overall, the study highlights the influence of cultivar type, geographical origin, and phenolic composition on the quality and functional properties of Tunisian olive oils, offering valuable insights into their nutritional and health-promoting attributes.

Graphical abstract