EFFECTS OF OLIVE DRYING AND STORAGE ON THE OXIDATIVE STATUS, AROMA, CHLOROPHYLL AND FATTY ACIDS COMPOSITION OF OLIVE OIL

摘要: Objective: In this study, we thoroughly investigate the effect of drying and storage olives from four Tunisian cultivars (Chetoui, Chemlali, Oueslati Picholine) on final composition olive oil. Methods: Olives were dried using three different methods: ambient air, infrared radiation oven heating. Oven-dried stored during six months. Extraction was conducted a soxhlet apparatus. Its quality assessed by analyzing fatty acid aroma one hand, other hand evaluating total chlorophyll content measuring specific extinctions at 232 270 nm. Results: The main results show that air fruits (Chetoui cultivar) gave most pigmented oil (3.32 ppm chlorophylls) followed (1.12 ppm), whereas infra-red had least amount chlorophylls (0.98 ppm). Furthermore, highest found in lowest characterized olives. Fatty our oils wasn’t affected techniques. Also, showed an insignificant change contents variety), coupled with decreased level as third month preservation. Conclusion : Drying techniques compounds, while oxidation, unaffected. A better control for should be developed to insure comparison done between current study salt preservation order offer hypertensive patients preserved nutritional values peculiar delicate flavour characteristic