Four Tunisian virgin olive oils (VOOs), derived from varieties (Chemlali Tataouine, Zarrazi Douirat, Fakhari Douirat, and Dhokar Douirat) grown in the harsh pedoclimatic conditions of the region of Tataouine, were evaluated for their responses to microwave heating. Aside from fatty
acid composition, all other evaluated parameters were affected by microwave heating, and their variations depend on the genetic factor. Chemlali Tataouine VOO exhibited the slowest biophenol degradation rate and the least diminution in oxidative stability and consequently, its total fraction
and both lipidic and methanolic fractions remained unchanged with an exceptional antioxidant potential. In the remaining studied VOOs, the biophenol contents, the oxidative stability, and the antioxidant potential underwent gradual decreases; nevertheless, their levels at the longer treatment
time are close to some fresh VOOs. These results should be taken into consideration when Tataouine VOOs are recommended for microwave heating.
Document Type: Research Article
Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P.901-2050, Hammam-Lif, Tunisia. firstname.lastname@example.org 2:
Laboratoire Caractérisation et Qualité de l'Huile d'Olive, Centre de Biotechnologie de Borj-Cedria, B.P.901-2050, Hammam-Lif, Tunisia
Publication date: October 1, 2010
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