Table 1
Quality parameters and antioxidant profiles of monovarietal and blended oil samples.
| Free fatty acidity (% oleic acid) | K232 | K270 | Carotenoids (mg/kg) | Chlorophylls (mg/kg) | Total phenols (mg/kg) | IBe | OS(h) | |||
|---|---|---|---|---|---|---|---|---|---|---|
| Chemlali 100% | 0.24 ± 0.02 efg | 2.38 ± 0.02 bcd | 0.18 ± 0.01 g | 15.47 ± 0.31 b | 4.52 ± 0.04 ef | 584.95 ± 36.11 ef | 3.92 ± 0.15 def | 5.34 ± 0.07 ij | ||
| Chetoui 100% | 0.20 ± 0.01 ij | 2.15 ± 0.01 i | 0.14 ± 0.00 j | 5.38 ± 0.19 k | 1.01 ± 0.02 n | 566.16 ± 9.95 ef | 3.85 ± 0.04 ef | 5.08 ± 0.05 k | ||
| Oueslati 100% | 0.28 ± 0.02 ab | 2.32 ± 0.02 ef | 0.19 ± 0.00 efg | 18.40 ± 0.42 a | 1.04 ± 0.06 n | 545.51 ± 39.15 f | 3.75 ± 0.18 f | 4.25 ± 0.21 m | ||
| Koroneiki 100% | 0.26 ± 0.01 bcde | 2.41 ± 0.02 ab | 0.19 ± 0.00 def | 12.72 ± 0.55 d | 5.78 ± 0.28 c | 452.39 ± 25.42 h | 3.26 ± 0.15 g | 11.84 ± 0.00 b | ||
| Chemlali × Chetoui | 50% Chetoui | F1 | 0.22 ± 0.02 ghi | 2.25 ± 0.01 g | 0.17 ± 0.01 h | 5.24 ± 0.11 k | 1.99 ± 0.05 k | 788.84 ± 19.58 b | 4.47 ± 0.02 ab | 8.47 ± 0.00 e |
| O1 | 0.19 ± 0.01 j | 2.37 ± 0.02 cd | 0.17 ± 0.00 h | 8.48 ± 0.46 j | 1.85 ± 0.00 klm | 547.33 ± 23.82 f | 3.76 ± 0.11 f | 5.50 ± 0.04 hi | ||
| 40% Chetoui | F2 | 0.26 ± 0.01 cdef | 2.39 ± 0.01 bc | 0.17 ± 0.01 h | 8.84 ± 0.30 ij | 1.90 ± 0.01 kl | 768.00 ± 19.79 b | 4.44 ± 0.03 ab | 8.34 ± 0.04 e | |
| O2 | 0.19 ± 0.01 j | 2.44 ± 0.02 a | 0.18 ± 0.00 fg | 9.27 ± 0.05 hi | 2.09 ± 0.21 k | 558.18 ± 37.37 ef | 3.81 ± 0.17 ef | 5.33 ± 0.28 ij | ||
| Chemlali × Oueslati | 50% Oueslati | F3 | 0.24 ± 0.02 fgh | 2.37 ± 0.02 cd | 0.19 ± 0.01 def | 10.51 ± 0.38 f | 3.05 ± 0.18 i | 776.58 ± 8.89 b | 4.46 ± 0.01 ab | 9.41 ± 0.02 c |
| O3 | 0.25 ± 0.01 def | 2.40 ± 0.01 abc | 0.20 ± 0.00 bcd | 8.76 ± 0.23 j | 1.63 ± 0.01 m | 541.16 ± 31.45 f | 3.73 ± 0.15 f | 4.79 ± 0.08 l | ||
| 40% Oueslati | F4 | 0.28 ± 0.02 abc | 2.32 ± 0.01 ef | 0.20 ± 0.01 a | 11.49 ± 0.03 e | 2.71 ± 0.20 j | 681.63 ± 18.89 c | 4.26 ± 0.05 bc | 6.83 ± 0.16 f | |
| O4 | 0.27 ± 0.01 bcd | 2.42 ± 0.01 ab | 0.21 ± 0.01 abc | 11.45 ± 0.15 e | 1.70 ± 0.05 lm | 550.28 ± 43.14 f | 3.77 ± 0.20 f | 4.42 ± 0.14 m | ||
| Chemlali × Koroneiki | 50% Koroneiki | F5 | 0.24 ± 0.02 fgh | 1.90 ± 0.04 k | 0.15 ± 0.01 i | 9.38 ± 0.27 h | 6.86 ± 0.03 b | 610.84 ± 10.32 de | 4.03 ± 0.04 cde | 13.83 ± 0.08 a |
| O5 | 0.20 ± 0.02 ij | 2.32 ± 0.02 ef | 0.21 ± 0.01 ab | 9.90 ± 0.20 g | 4.74 ± 0.11 e | 480.46 ± 6.58 gh | 3.42 ± 0.04 g | 5.85 ± 0.06 g | ||
| 40% Koroneiki | F6 | 0.30 ± 0.02 a | 1.97 ± 0.03 j | 0.21 ± 0.00 ab | 13.65 ± 0.24 c | 7.30 ± 0.04 a | 658.74 ± 9.58 cd | 4.19 ± 0.03 c | 8.83 ± 0.16 d | |
| O6 | 0.25 ± 0.02 def | 2.30 ± 0.02 f | 0.19 ± 0.00 cde | 10.57 ± 0.30 f | 3.71 ± 0.12 g | 530.11 ± 18.32 fg | 3.68 ± 0.09 f | 5.82 ± 0.07 g | ||
| Chemlali × Chetoui × Koroneiki | 20% Chetoui + 20% Koroneiki | F7 | 0.21 ± 0.01 hij | 2.21 ± 0.03 h | 0.20 ± 0.00 cde | 9.26 ± 0.16 hi | 4.31 ± 0.28 f | 649.00 ± 33.00 cd | 4.16 ± 0.11 cd | 11.91 ± 0.02 b |
| O7 | 0.20 ± 0.01 ij | 2.35 ± 0.05 de | 0.21 ± 0.00 a | 8.50 ± 0.28 j | 2.62 ± 0.22 j | 556.63 ± 72.87 ef | 3.78 ± 0.35 ef | 5.20 ± 0.10 jk | ||
| Chemlali × Oueslati × Koroneiki | 20% Oueslati + 20% Koroneiki | F8 | 0.28 ± 0.01 abc | 1.96 ± 0.02 j | 0.20 ± 0.01 cde | 13.04 ± 0.19 d | 5.45 ± 0.27 d | 875.32 ± 35.74 a | 4.53 ± 0.01 a | 11.88 ± 0.05 b |
| O8 | 0.22 ± 0.02 ghi | 2.32 ± 0.01 ef | 0.19 ± 0.00 efg | 11.15 ± 0.05 e | 3.37 ± 0.02 h | 563.16 ± 45.50 ef | 3.83 ± 0.21 ef | 5.71 ± 0.07 gh |
IBe: Estimated bitterness intensity; OS: Oxidative Stability; F1…F8: blended oils obtained from fruit mixtures of the four studiedcultivars (Chemlali, Chetoui, Koreneiki, Oueslati) with different proportions; O1…O8: blended oils obtained from oil mixtures. F1 and O1: 50% Chemlali × 50% Chetoui; F2 and O2: 60% Chemlali × 40% Chetoui; F3 and O3: 50% Chemlali × 50% Oueslati; F4 and O4: 60% Chemlali × 40% Oueslati; F5 and O5: 50% Chemlali × 50% Koroneiki; F6 and O6: 60% Chemlali × 40% Koroneiki; F7 and O7: 60% Chemlali × 20% Chetoui × 20% Koroneiki; F8 and O8: 60% Chemlali × 20% Oueslati × 20% Koroneiki.
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