{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["7(44)"],"submitter":["Ben Hmida R"],"pubmed_abstract":["Trees of the olive (<i>Olea europaea L.</i>) 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"],"journal":["ACS omega"],"pagination":["40078-40090"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9647867"],"repository":["biostudies-literature"],"pubmed_title":["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."],"pmcid":["PMC9647867"],"pubmed_authors":["Bouaziz M","Sevim D","Ben Hmida R","Gargouri B","Chtourou F","Abichou M"],"additional_accession":[]},"is_claimable":false,"name":"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.","description":"Trees of the olive (<i>Olea europaea L.</i>) 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","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Nov","modification":"2025-04-05T11:35:56.915Z","creation":"2025-04-05T11:35:56.915Z"},"accession":"S-EPMC9647867","cross_references":{"pubmed":["36385850"],"doi":["10.1021/acsomega.2c04813"]}}