Search

Your search keyword '"Dalenda, Boujnah"' showing total 4 results
Start Over Author "Dalenda, Boujnah" Publisher wiley
4 results on '"Dalenda, Boujnah"'

1. Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria

Author

Said Touati, Smail Acila, Dalenda Boujnah, Hechmi Chehab, Mohamed Ayadi, and Mohamed Debouba

Subjects
Chemlal, oil quality, polyphenol, Sigoise, tocopherol, Nutrition. Foods and food supply, TX341-641
Abstract

Abstract In the present work, we are assessing the geographical origin and cultivar‐related changes on olive oil quality and composition in East Algeria. Fruits from the main local olive varieties (Sigoise and Chemlal) were harvested in autumn 2019 growing season from three different geographic areas: semiarid (Setif), arid (Batna), and Saharan (Eloued). Obtained results showed that Chemlal and Sigoise olive oils from Eloued area were the most enriched in tocopherols and phenolic contents, respectively. Sigoise olive oil from Batna area showed the highest values of pigments (carotenoids, chlorophylls). Identified fatty acids using gas chromatography (GC) coupled with mass spectrometry (MS) indicated that Chemlal cultivar olive oil from Batna was the most enriched in saturated fatty acid. However, higher levels of monounsaturated fatty acid were recorded for olive from Eloued and Setif areas. Sigoise cultivar oil displayed higher contents of unsaturated fatty acid in Batna, but higher levels of polyunsaturated fatty acid from Eloued location. These outcomes highlighted an actual impact of geographical location on each cultivar olive oil chemical proprieties. According to these data and relative to the International Olive Council (IOC) standards, all the analyzed olive oils could be categorized as extra virgin olive oils. Overall, statistical analysis showed that physicochemical parameters were influenced by the cultivar, the region of collection, as well as the interactions between them.

Published
2022
Full Text
View/download PDF

2. Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

Author

Mokhtar Guerfel, Mohamed Ben Mansour, Youssef Ouni, Flamini Guido, Dalenda Boujnah, and Mokhtar Zarrouk

Subjects
Technology, Medicine, Science
Abstract

The present study focused on the comparison the chemical composition of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivar (Chemlali) grown in four planting densities (156, 100, 69, and 51 trees ha−1). Despite the variability in the triacylglycerols and volatile compounds composition, the quality indices (free fatty acids, peroxide value, and spectrophotometric indices K232 and K270) all of the virgin olive oils samples studied met the commercial standards. Decanal was the major constituent, accounting for about 30% of the whole volatiles. Moreover, the chemical composition of the volatile fraction of the oil from fruits of trees grown at the planting density of 156, 100, and 51 trees ha−1 was also characterised by the preeminence of 1-hexanol, while oils from fruits of trees grown at the planting density of 69 trees ha−1 had higher content of (E)-2-hexenal (20.3%). Our results confirm that planting density is a crucial parameter that may influence the quality of olive oils.

Published
2012
Full Text
View/download PDF

3. Modification of pomological characteristics and flavour components of fruits and virgin olive oil following wastewater irrigation and soil tillage

Author

Badreddine Chihaoui, Ines Gharbi, Zoubeir Mahjoub, Hechmi Chehab, Salwa Laamari, Guido Flamini, Meriem Tekaya, Beligh Mechri, Dalenda Boujnah, and Mohamed Hammami

Subjects
0106 biological sciences, Irrigation, Nutrition and Dietetics, Flavour, 04 agricultural and veterinary sciences, 01 natural sciences, Olive trees, Tillage, chemistry.chemical_compound, Wastewater, Agronomy, chemistry, Oleuropein, Yield (wine), 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Environmental science, Sugar, Agronomy and Crop Science, 010606 plant biology & botany, Food Science, Biotechnology
Abstract

The experiment was carried out on olive trees cv. Chemlali, during two successive years (2013/2014). Two irrigation treatments (IT: Trees irrigated with wastewater; TRC: Trees grown under rainfed condition) were combined with two tillage practices (TTS: Trees grown in tilled soil; TNTS: Trees grown in non-tilled soil).; Results: The results of the study showed that wastewater irrigation combined with soil tillage improved the pomological characteristics of olive fruits. The tree yield increase was substantial for IT and TTS. However, most of the identified phenolic compounds, especially oleuropein, mainly accumulated in olive fruits of the TC block (TNTS + TRC), suggesting a marked improvement in the nutritional value of these fruits. Moreover, fruits of TNTS had high contents of sugar compounds, required for the synthesis of the fruit storage material. The study also showed that the agronomic practices affected the amounts of some aromatic compounds responsible for the distinctive flavour notes of olive oil.; Conclusion: Agronomic practices may affect considerably the commercial and nutritional values and the sensorial quality of the commodities. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

Published
2017

4. Effect of location on virgin olive oils of the two main Tunisian olive cultivars

Author

Evagellia Stefanoudaki, Mokhtar Zarrouk, Mokhtar Guerfel, Dalenda Boujnah, Amani Taamalli, and Youssef Ouni

Subjects
biology, General Chemistry, biology.organism_classification, Industrial and Manufacturing Engineering, Olive trees, chemistry.chemical_compound, Horticulture, Vegetable oil, chemistry, Oleaceae, Botany, Edible oil, Composition (visual arts), Cultivar, Phenols, Food Science, Biotechnology, Olive oil
Abstract

The olive oil content in phenolic compounds depends on the variety of the fruit used for its extraction as well as on the predominant climate conditions in the tree cultivation area. Here, we report on the characterization of virgin olive oil samples obtained from fruits of the main Tunisian olive cultivars Chemlali and Chetoui, grown in three different Tunisian locations, Zaghouan (North), Sousse (Center) and Sfax (South). Chetoui olive oil samples obtained from fruits of olive trees cultivated in Zaghouan and Chemlali olive oil samples obtained from fruits of olive trees cultivated in Sousse were found to have a higher mean total phenol content (1004 and 330 mg/kg, respectively). Olive oil samples obtained from fruits of both cultivars had different phenolic profiles and a higher content in 3,4-DHPEA-EDA when the olive trees were cultivated in Zaghouan. Both olive cultivars were found to have different responses to environmental conditions. Chetoui olive oil showed decreased oxidative stability when the fruits were obtained from olive trees cultivated in the center of Tunisia (34.8 h) and in Sfax (16.17 h). Furthermore, statistical data showed that the phenolic composition and oxidative stability of Chetoui olive oil varied more by location than those of Chemlali olive oils.

Published
2009

Catalog

Books, media, physical & digital resources
See catalog results