Chemical composition and nutritional function of olive (Olea europaea L.): a review
The phenolic compounds present in seven samples of olive fruits were analysed by a rapid and resolutive LC-ESI-TOF MS method. All samples were collected during the normal picking period for olive oil production, in central and south Tunisia, and were obtained from the Oueslati variety cultivated in different olive growing areas. In the Tunisian samples, 22 compounds have been characterised by LC-ESI-TOF MS analysis. Results showed no qualitative differences in the phenolic fractions between virgin olive oils from different geographical region. However, significant quantitative differences were observed in a wide number of phenolic compounds. These results permit to use the phenolic fractions as an indicator of each region.