Nabil Ben Youssef

Effect of olive ripeness on chemical properties and phenolic composition of chetoui virgin olive oil

BACKGROUND The aim of the present work was to investigate the influence of fruit ripening on oil quality in an attempt to establish an optimum harvesting time for Chétoui olives, the second main olive variety cultivated in Tunisia. RESULTS Our results showed that many analytical parameters, i.e., peroxide value, UV absorbance at 232 and 270 nm, chlorophyll pigments, carotenoids and oleic acid contents decreased during ripening, whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index. The trend of oxidative stability, total phenols and o-diphenols, showed an increase at the early stages followed by a reduction at more advanced stages of maturity. The major phenolic compounds, such as hydroxytyrosol, ligstroside aglycon, elenolic acid, acetoxy-pinoresinol and oleuropein aglycon, seemed to have the same behaviour. In the case of tyrosol, a strong decrease was observed directly related with the ripening progress. CONCLUSION On the basis of the evolution of the analytical parameters studied, the best stage of Chétoui olive fruits for oil processing seems to be at ripeness index higher than 2.0 and lower than 3.0.

Intrinsic stability of Brassicaceae plasma membrane in relation to changes in proteins and lipids as a response to salinity

Changes in plasma membrane lipids, such as sterols and fatty acids, have been observed as a result of salt stress. These alterations, together with modification of the plasma membrane protein profile, confer changes in the physical properties of the membrane to be taken into account for biotechnological uses. In our experiments, the relationship between lipids and proteins in three different Brassicaceae species differing in salinity tolerance (Brassica oleracea, B. napus and Cakile maritima) and the final plasma membrane stability were studied. The observed changes in the sterol (mainly an increase in sitosterol) and fatty acid composition (increase in RUFA) in each species led to physical adaptation of the plasma membrane to salt stress. The in vitro vesicles stability was higher in the less tolerant (B. oleracea) plants together with low lipoxygenase activity. These results indicate that the proteins/lipids ratio and lipid composition is an important aspect to take into account for the use of natural vesicles in plant biotechnology.

Quadrupole time-of-flight mass spectrometry analysis of glycerophospholipid molecular species in the two halophyte seed oils: Eryngium maritimum and Cakile maritima

Future applications of lipids in clinical cohort studies demand detailed glycerophospholipid molecule information and the application of high-throughput lipidomics platforms. In the present work, a novel sensitive technique with high mass resolution and accuracy was applied to accomplish phospholipid analysis. Nanospray ionization quadrupole time-of-flight mass spectrometry was used to separate and quantify the glycerophospholipid classes as well as molecular species in two halophyte seed oils from Cakile maritima and Eryngium maritimum. Precursor or neutral loss scans of their polar head groups allowed the detection of molecular species within particular glycerophospholipid classes. Phosphatidylcholine was found to be the most abundant glycerophospholipid in both seed oils whereas phosphatidylethanolamine and phosphatidic acid were less abundant. Phosphatidylinositol, phosphatidylserine and phosphatidylglycerol were minor glycerophospholipids. Several molecular species within each class were detected and the main molecular species (C36:4, C36:3, C36:2, 34:2 and C34:1) were quantitatively different between the two halophytes and the different glycerophospholipids.

Influence of the Site of Cultivation on Chétoui Olive (Olea europaea L.) Oil Quality

Abstract A comparative study was conducted to evaluate the effect of location on the chemical composition and quality of monovarietal virgin olive oils obtained from the Chétoui cultivar in relation to the fruit ripening stages. Three sites representative of two Tunisian olive growing regions were examined, Selten (region I (RI): original site of plantation of Chétoui variety in the north of the country), Ousletia and Jelma (region II (RII): in the central part of the country away from the original plantation site). In this study, Chétoui olive cultivar was found to have different responses to environmental conditions. Chétoui olive oils showed lower values in phenol and o-diphenol contents and were less stable to oxidation (weaker oxidative stability and antioxidant activity levels) when the olive trees were cultivated away from the original plantation site. These Chétoui olive oils are also characterized by decreased oil content and higher values of quality parameters such as free acidity, peroxide value and UV absorbance due probably to the drought during the flowering and olive ripening periods. Furthermore, many analytical parameters, i.e., chlorophyll pigments, carotenoids, oleic acid contents, total phenol and o-diphenol amounts, oxidative stability, antioxidative capacity and quality parameters showed nearly the same changes during fruit ripening but in different degrees depending on the site of the plantation.

Changes in chloroplast lipid contents and chloroplast ultrastructure in Sulla carnosa and Sulla coronaria leaves under salt stress

The possible involvement of chloroplast lipids in the mechanisms of NaCl tolerance was studied in leaves of two varieties of Fabaceae: Sulla carnosa and Sulla coronaria, which were subjected to 200mM NaCl over 20days. Changes in membrane lipid peroxidation, chloroplast lipids content, fatty acids (FA) composition and the ultrastructure of chloroplasts under salt stress were investigated. Chloroplast lipids were separated and quantified by high performance liquid chromatography coupled to evaporative light scattering detection (HPLC/ELSD). The results showed that salinity induced a significant decrease in digalactosyldiacylglycerol (DGDG), phosphatidylglycerol (PG) and sulfoquinovosylglycerol (SQDG) content in both S. carnosa and S. coronaria leaves, whereas monogalactosyldiacylglycerol (MGDG) content did not change significantly in S. carnosa leaves. The MGDG/DGDG ratio remained stable in S. coronaria leaves but increased in those of S. carnosa. In addition, the unsaturated-to-saturated fatty acids ratio (UFAs:SFAs) did not change under salt stress in S. coronaria leaves, while it decreased significantly in S. carnosa leaves. Moreover, salinity did not induce significant changes in MGDG and DGDG unsaturation level in S. carnosa leaves, in contrast to S. coronaria, in which salinity seems to enhance the unsaturation level in MGDG, DGDG and PG. Furthermore, the level of membrane lipid peroxidation, as expressed by malondialdehyde (MDA) levels, increased at 200mM in S. carnosa leaves, while it did not change significantly in those of S. coronaria. With respect to the ultrastructure of chloroplasts at 200mM NaCl, investigated by transmission electron microscopy (TEM), salt-stress caused the swelling of thylakoids in S. carnosa mesophyll. These ultrastructural changes were observed especially in the spongy tissue in S. coronaria. Taken together, these findings suggest that the stability of MGDG/DGDG ratio, the unchanged unsaturation level, and increasing unsaturation level in MGDG, DGDG and PG may be effective to some degree in suppressing the ultrastructural damage caused by salinity effects and may contribute to protect the chloroplast membrane integrity against salt stress.