Volume 14, Number 1, Janvier-Février 2007
|Page(s)||60 - 67|
|Published online||15 January 2007|
Effets des chlorophylles, du bêtacarotène, de l’alphatocophérol, du tyrosol et de leurs interactions sur la stabilité oxydative de l’huile d’olive tunisienne
Institut National Agronomique de Tunisie (INAT), 43, Avenue Charles Nicolle
Tunis Mahrajène – Tunisie
2 École Supérieure des Industries Alimentaires de Tunis (ESIAT), 58, Avenue Alain Savary 1003 El Khadra Tunis, Tunisie
Accepté : 6 Décembre 2006
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 EVO.
Key words: olive oil / oxidative stability / chlorophyll / beta-carotene / alfa-tocopherol / tyrosol / antioxidant
© John Libbey Eurotext 2007
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