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