Study on the Effect of Climate Changes on the Composition and Quality Parameters of Virgin Olive Oil "Zalmati" Harvested at Three Consecutive Crop Seasons: Chemometric Discrimination.

ABSTRACT: Trees of the olive (Olea europaea L.) cultivar Zalmati grown in Zarzis (Mednine) with different main climate traits (temperature, precipitation, humidity, and wind) were studied for 3 years to evaluate the impact of climate on the quality of olive oil. The effect on quality indices, free fatty acids, peroxide value, UV spectrophotometry, pigment content, and phenol and O-diphenol concentrations, of the three harvesting periods was considered. Linking to the purity parameters (fatty acid, triacylglycerol, total phenols, and tocopherols composition), our results showed a trivial reduction in fatty acid composition and polyphenols content caused by the high temperature. In fact, precipitation strongly affects the pigment content, which showed a significant decrease during rainy seasons

SUBMITTER: Ben Hmida R 

PROVIDER: S-EPMC9647867 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature