Changes in the Biochemical Composition of the Tataouine Virgin Olive Oils During Thermal Oxidation

An experimental investigation was carried out to evaluate the quality of virgin olive oils from varieties (Chemlali Tataouine, Fakhari Douirat, Zarrazi Douirat, and Dhokar Douirat) grown in the harsh conditions of the arid region of Tataouine, using accelerated oxidation and deep frying studies at 180 ˚C from 0 to 10h. The experimental data showed the resistance of the studied oils to the oxidation especially Chemlali Tataouine and Zarrazi Douirat who maintained their high stability and their natural biophenol contents during 2.5 and 5h, respectively, under frying temperature. A positive correlation was observed between the induction time and the total polar phenol contents during the thermal oxidation. The capacity of the heated and unheated oils to quench the free radicals has been also studied.