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The present work describes a classification method of Tunisian ‘Chemlali’ olive oils based on their phenolic composition and geographical area. For this purpose, the data obtained by HPLC–ESI-TOF–MS from 13 samples of extra virgin olive oils, obtained from different production area throughout the country, were used for this study focusing in 23 phenolics compounds detected. The quantitative results...
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...
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