EFFECTS OF OLIVE DRYING AND STORAGE ON THE OXIDATIVE STATUS, AROMA, CHLOROPHYLL AND FATTY ACIDS COMPOSITION OF OLIVE OIL
Keywords:
Olive drying, Storage, Fatty acids, Pigments, AromaAbstract
Objective: In this study, we thoroughly investigate the effect of drying and storage of olives from four Tunisian cultivars (Chetoui, Chemlali, Oueslati and Picholine) on the final composition of olive oil.
Methods: Olives were dried using three different methods: ambient air, infrared radiation and oven heating. Oven-dried olives were stored during six months. Extraction was conducted using a soxhlet apparatus. Its quality was assessed by analyzing the fatty acid and aroma composition on one hand, and on the other hand by evaluating the total chlorophyll content and measuring specific extinctions at 232 and 270 nm.
Results: The main results show that air dried fruits (Chetoui cultivar) gave the most pigmented oil (3.32 ppm of total chlorophylls) followed by oven dried olives (1.12 ppm), whereas infra-red dried olives had the least amount of chlorophylls (0.98 ppm). Furthermore, the highest amount of total aroma was found in oven dried fruits whereas the lowest one characterized infrared dried olives. Fatty acid composition of our oils wasn't affected by drying techniques. Also, oven dried and stored olives showed an insignificant change in chlorophyll contents and aroma composition (Chetoui variety), coupled with a decreased level of total fatty acid amount as of the third month of preservation.
Conclusion: Drying techniques and storage affected aroma compounds, while oil oxidation, chlorophyll and fatty acid composition were unaffected. A better control for drying and storage should be developed to insure a better quality of olive oil. A comparison should be done between the current study and salt and dried olive preservation in order to offer hypertensive patients fruits with preserved nutritional values and the peculiar delicate flavour characteristic of olive oil
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