-The present study reported for the first time the evolution of some minor compounds (sterols and aliphatic alcohols) composition of four Algerian olive oils according to the cultivar and the maturity stage during the season (2013/2014). Olive samples were collected during eight different harvesting dates. The studied cultivars were Chemlal, Aghenfas, Buichret and Mekki. Ten sterolic compounds, triterpene dialcohols (erythrodiol þ uvaol) and seven fatty alcohols were identified and characterized. The results showed a decreasing level of total sterols, b-sitosterol, triterpenic dialcohols, total aliphatic alcohols, tetracosanol (C24), and an increasing level of D 5 -avenasterol according to the maturity process. Linear discriminant analysis (LDA) enabled the classification of the studied varieties on the basis of analytical data and a correct classification rate of 96.5% and 88.6% was achieved using the original and cross validation method respectively. The most discriminating variables have been: cholesterol, campestanol, D 7 -stigmastenol, D 7 -avenasterol, clerosterol, alcohol C22, alcohol C25, alcohol C27.
Differences in triacylglycerol, fatty acid, squalene, and tocopherol compositions were demonstrated between 8 varieties of virgin olive oils (Aberkane, Aguenaou, Aharoun, Aimel, Bouchouk Guergour, Bouichret, Chemlal, and Sigoise) from Petite Kabylie area, north eastern Algeria. Fatty acid and triacylglycerol morphotypes characterized each variety. A principal component analysis, based on triacylglycerol, fatty acid, and squalene compositions, differentiates between varieties. Minor fatty acids and squalene, usually not taken into account individually in authentication studies, are strongly involved in this differentiation, whereas the discriminant power of tocopherols is weak. Soft Independent Modeling of Class Analogy classification using chemical compositions as variables showed a high potential to authenticate the varietal origin of Algerian virgin olive oils. Keywords Fatty acids Á Triacylglycerols Á Minor compounds Á Characterization Á Chemometrics Á Algerian virgin olive oils J Am Oil Chem Soc (2018) 95: 267-281. J Am Oil Chem Soc (2018) 95: 267-281 268 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281 269 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281 270 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 267-281
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