Compositional quality of virgin olive oil from two new Tunisian cultivars obtained through controlled crossings

This work was carried out on the study of virgin olive oil from two olive descendants obtained through controlled crossings on Chemlali, the dominant Tunisian olive oil variety. These crossings on Chemlali were undertaken to improve its oil quality. Preliminary work evaluating the oil fatty acid composition of the oil of 40 descendants showed the performance of two cultivars among the studied hybrids. These two new cultivars (Hd 034 and Hd 039) have an improved oil composition compared to that of Chemlali. A further study was therefore required for their complete characterization. The analytical parameters (fatty acid composition, total phenolic compounds, chlorophylls and carotenoids contents, oxidative stability, free acidity, peroxide value and ultraviolet characteristics) showed significant differences between oils from both cultivars.