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ErratumPublished online in Wiley Online Library:

(wileyonlinelibrary.com) DOI 10.1002/jsfa.6101

Analytical evaluation of two monovarietalvirgin olive oils cultivated in the south ofTunisia: Jemri-Bouchouka andChemlali-Tataouin cultivarsGhayth Rigane, Maher Boukhris, Mohamed Bouaaziz, Sami Sayadi andRidha Ben Salem

Following publication of the above article (DOI 10.1002/jsfa.5864) in Wiley Online Library on 30 August 2012, and in the present issue ofthe Journal of the Science of Food and Agriculture (93: 1242–1248), the following mistakes were found:

The author list order should read: Ghayth Rigane, Maher Boukhris, Ridha Ben Salem, Sami Sayadi and Mohamed Bouaziz.

The corresponding author should have been: Mohamed Bouaziz, Institut Superieur de Biotechnologie de Sfax, BP‘‘1175’’ Sfax-3038Tunisia. E-mail : mohamed.bouaziz@fsg.rnu.tn.

On page one, Abstract section, under ‘‘Results’’, line 1-2, one reads: ‘‘Chemlali-Tataouin was characterised by a high percentage ofpalmitic acid (14.75%), which makes this oil freeze at a low temperature.’’

This should read: ‘‘Chemlali-Tataouin olive oil had the highest value of oleic acid (69.39 %) and also was characterized by a highpercentage of palmitic acid (14.75 %) which makes this oil freeze at a low temperature.’’

On page 4, first column, Table 1 should read:

‘‘Table 1. Fatty acid composition of virgin olive oil samples from Jemri-Bouchouka and Chemlali-Tataouin cultivars.

Jemri-Bouchouka Chemlali-Tataouin

Palmitic acid (16:0) 13.73 ± 0.22a 14.75 ± 0.10b

Hypogeic (16:1n-9) + palmitoleic (16:1n-7) acids 2.20 ± 0.00a 1.18 ± 0.01b

Stearic acid (18:0) 1.71 ± 0.20a 3.85 ± 0.30b

Z-vaccenic (18:1n-7) + Oleic (18:1n-9) acids 67.33 ± 0.11a 69.39 ± 0.13b

Linoleic acid (C18:2) 14.39 ± 0.17a 10.05 ± 0.15b

Linolenic acid (C18:3) 0.44 ± 0.02a 0.55 ± 0.15b

Arachidic acid (C20:0) 0.20 ± 0.01a 0.23 ± 0.02b

C18:1 / C18:2 4.67 ± 0.01a 6.90 ± 0.01b∑

SFAs 15.64 ± 0.30a 18.83 ± 0.31b∑

MUFAs 69.53 ± 0.11a 70.57 ± 0.13b∑

PUFAs 14.83 ± 0.17a 10.60 ± 0.21b∑

UFAs 84.36 ± 0.20a 81.17 ± 0.24b∑

MUFAs /∑

PUFAs 4.68 ± 0.01a 6.65 ± 0.02b

SFAs, saturated fatty acids; PUFAs, polyunsaturated fatty acids; MUFAs, monounsaturated fatty acids; UFAs, unsaturated fatty acids.Results are expressed as mean ± standard deviation of 3 determinations. a, b Different letters for the same parameter indicate significantdifferences among varieties (p <0.05).’’

On page 4, second column, table 2, in the ‘‘Induction time’’ row, one reads ‘‘20 h 20 min ± 0.10a’’ for Jemri-Bouchouka and ‘‘26 h 03min ± 0.09b’’ for Chemlali-Tataouin.

This should read ‘‘7 h 28 min ± 0.10a’’ for Jemri-Bouchouka and ‘‘12 h 43 min ± 0.09b’’ for Chemlali-Tataouin.

J Sci Food Agric 2013; 93: 1249–1250 www.soci.org c© 2013 Society of Chemical Industry

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www.soci.org G Rigane et al.

On page 5, first column, section ‘‘Fatty acid composition’’, paragraph 2, lines 1-7, one reads: ‘‘Oleic (18:1n-9) + (Z)-vaccenic (18:1n-7)acids, the predominant fatty acid in olive oil, was between 74.50 and 69.39% (Table 1). Jemri-Bouchouka olive oil had the highest oleicacid and MUFAs levels compared to Chemlali-Tataouin olive oil (Table 1). Linoleic acid, which was much more susceptible to oxidationthan MUFAs ranged from 9.24 to 10.05% for Jemri-Bouchouka and Chemlali-Tataouin, respectively.’’

This should read: ‘‘Oleic (18:1n-9) + Z-vaccenic (18:1n-7) acids, the predominant fatty acid in olive oil, was between 69.39 and 67.33% (Table 1). Chemlali-Tataouin olive oil had the highest oleic acid and MUFAs levels compared to Jemri-Bouchouka olive oil (Table 1).Linoleic acid, which was much more susceptible to oxidation than MUFAs ranged from 10.05 to 14.39 % for Chemlali-Tataouin andJemri-Bouchouka, respectively.’’

On the same page, column, and section, paragraph 3, lines 2-11, one reads: ‘‘The Jemri-Bouchouka olive oil had the lowest totalSFAs (14.44%) essentially due to the lower palmitic and stearic acids content, which represent the major fatty acids in the SFA fraction.Regarding the total monounsaturated fatty acids (MUFAs), Jemri-Bouchouka olive oil contained the highest percentage (75.66%) due toits high content in oleic acid. However, Chemlali-Tataouin olive oil was rich in total polyunsaturated fatty acids (PUFAs) (10.60%) becauseof its high contents in linoleic acid representing the major fatty acid of this fraction.’’

This should read: ‘‘The Jemri-Bouchouka olive oil had the lowest total SFAs (15.64 %) essentially due to the lower palmitic and stearicacids content, which represent the major fatty acids in the SFA fraction. Regarding the total monounsaturated fatty acids (MUFAs),Chemlali-Tataouin olive oil contained the highest percentage (70.57 %) due to its high content in oleic acid. However, Jemri-Bouchoukaolive oil was rich in total polyunsaturated fatty acids (PUFAs) (14.83 %) because of its high contents in linoleic acid representing themajor fatty acid of this fraction.’’

On page 6, second column, section ‘‘Oxidative stability’’, paragraph 2, lines 1-4, one reads: ‘‘Oxidative stability of both studied oliveoils measured with Rancimat equipment (Table 2) ranged from a minimum of 20 h 20 min for Jemri-Bouchouka to a maximum of 26 h03 min for Chemlali-Tataouin.’’

This should read: ‘‘Oxidative stability of both studied olive oils measured with Rancimat equipment (Table 2) ranged from a minimumof 7 h 28 min for Jemri-Bouchouka to a maximum of 12 h 43 min for Chemlali-Tataouin.’’

wileyonlinelibrary.com/jsfa c© 2013 Society of Chemical Industry J Sci Food Agric 2013; 93: 1249–1250