Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2012, Article ID 354019, 6 pages
http://dx.doi.org/10.1100/2012/354019
Research Article

Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

1Institut Supérieur de Biologie Appliquée de Medenine, Université de Gabes, BP 522, 4100 Medenine, Tunisia
2Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj Cedria, BP 901, 2050 Hammam-Lif, Tunisia
3Dipartimento di Scienze Farmaceutiche, Sede di Chimica Bioorganica e Biofarmacia, Via Bonanno 33, 56126 Pisa, Italy
4Institut de l’Olivier, Station de Sousse, BP 14, 4061 Sousse, 4061 Sousse, Tunisia

Received 21 October 2011; Accepted 27 December 2011

Academic Editors: T. Hatano and G. B. Shul'pin

Copyright © 2012 Mokhtar Guerfel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232 and K270) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1 was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1 had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.