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Oléagineux, Corps Gras, Lipides. Volume 14, Number 1, 60-7, Janvier-Février 2007, Qualité & sécurité sanitaire des aliments

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Author(s) : Imène Ben Tekaya, Mnasser Hassouna

Summary : Chlorophylls a and b, beta-carotene, alpha-tocopherol, tyrosol and their interactions effects on Tunisian extra virgin olive oil (EVOO) were studied. Beta-carotene, used at a level of 7 ppm, has an antioxidant effect more important at light than at obscurity. Chlorophyll a and b accelerate significantly the olive oil photooxidation, with a more important effect of chlorophyll b. When one or else of these chlorophylls is added with beta-carotene to oil, the global effect on peroxide value is attenuated. Both of alfa-tocopherol (0, 50, 100, 200, 400 ppm) and tyrosol (0, 5, 10, 20, 40 ppm) addition improved purified olive oil stability. On the other hand, alfa-tocopherol addition in EVOO has not significantly modified its oxidative stability, whereas that of tyrosol was very efficient. A factorial plane using three factors, beta-carotene (4 ppm), alfa-tocopherol (200 ppm) and tyrosol (50 ppm) is studied on EVOO and on purified olive oil. The results are different due to presence of various minor compounds on EVOO.

Keywords : olive oil, oxidative stability, chlorophyll, beta-carotene, alfa-tocopherol, tyrosol, antioxidant