6 research outputs found
Particularités électro-cliniques, thérapeutiques et pronostiques de l’épilepsie à Pointes Ondes Continues au cours du Sommeil (POCS) : à propos de 25 cas
L’hypertension intracrânienne chez l’enfant : expérience du service de neurologie pédiatrique de Sfax
Time of day effect on balance performance, functional capacities and risk of fall in women with rheumatoid arthritis
Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees
Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods. Significant differences in contents of saturated fatty acids (p\ua0<\ua00.05), squalene (p\ua0<\ua00.05), alpha-tocopherol and total tocopherol (p\ua0<\ua00.02) and oxidized form of decarboxymethyl oleuropein aglycon (p\ua0<\ua00.05) were seen between VOO from adult and young trees during maturation. Moreover, the volatile profiles of VOO from adult and young trees showed significant differences in the amounts of hexanal, 1-penten-3-ol (p\ua0<\ua00.05), (Z)-3-hexenal and (Z)-2-penten-1-ol (p\ua0<\ua00.01). Principal component analysis showed that olives from adult trees should be harvested at the cherry stage of maturation to obtain a satisfactory level of oil quality, while olives from young trees should be harvested at the black maturation stage