Caractérisation physicochimique des huiles d’olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc

Boulfane, Saadia; Maata, Nadia; Anouar, Abdellah; Hilali, S.

doi:10.4314/jab.v87i1.5

Cited by 11 publications

(8 citation statements)

References 8 publications

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“…As shown in the ( Differences in acidity levels between olive oils can be related to the maturity of the olive. The oils studied herein are less acidic than the oils analyzed by Boulfane et al (2015). On the other hand, our results are high compared to those reported by Laribi et al (2011) and Laincer et al (2014) on the oils of the center and the east of Algeria which noted an acidity lower than 0.8%.…”

Section: Quality Indicescontrasting

confidence: 47%

Phenolic compounds and fatty acids content of some West Algerian olive oils

Djelloul

Amrani

Rovellini³

et al. 2020

Com. Sci.

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Olive represents the most widespread fruit cultivated in Algeria. Olive oil is the primary source of added fat in the Mediterranean diet with health benefits of which have been verified for millennia. Interest in phenolic compounds in olive oil has increased due to its antioxidant activity, which plays a very important role in human health. The present study is carried out to study the phenolic compounds and fatty acids profile of some olive oils from western Algeria. The quality parameters (acidity, peroxide value, K232, K270), tocopherol analysis, fatty acid composition and phenolic profile were determined by High performance chromatography (HPLC). The results showed that chemlal oil (SBA) recorded the highest level of tocopherol-α with 228.12 mg/Kg. Regarding the fatty acid composition, oleic acid was the most dominant, oil Oleaster (Bensekrane) records the highest percentage (72.80%) of oleic acid. The quantitative data on the phenolic content of the seven samples revealed that chemlal oil (SBA) had the highest level of polyphenols (328.99 mg/Kg). However, Sigoise oil (Sebra1) was characterized by the highest levels of tyrosol and hydroxytyrosol (15.89 mg/kg and 22.42 mg/kg, respectively). The highest concentrations of oleuropein derivatives and ligstroside derivatives were observed in chemlal oil (SBA) and the recoreded values were 105.97 mg/Kg and 83.49 mg/Kg, respectively. Chemlal oil (SBA) was characterized by the highest amount of lignans (35.93 mg/Kg), luteolin (10.16 mg/Kg) and apigenin (5.44 mg/Kg). Oleocanthal was found in all the tested samples and it was higher in Chemlal oil (102.43 mg/kg).

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Section: Quality Indicescontrasting

confidence: 47%

Phenolic compounds and fatty acids content of some West Algerian olive oils

Djelloul

Amrani

Rovellini³

et al. 2020

Com. Sci.

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show abstract

“…In fact, with the results of the PV of Sigoise Setif and Sigoise Eloued (29.10 and 26.35 meq O 2 /kg of oil), similar results were also reported by Boulfane et al. ( 2015 ) who noted that these factors had a significant impact on absorbance.…”

Section: Resultssupporting

confidence: 88%

“…The chlorophyll contents of the other samples were strictly inferior to 1.10 mg/kg (Table 2 ). These fluctuations in chlorophyll levels may be related to the degree of maturity of the olives (Boulfane et al., 2015 ). According to Benrachou et al.…”

Section: Resultsmentioning

confidence: 99%

Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria

Touati

Acila

Boujnah

et al. 2022

Food Science & Nutrition

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In the present work, we are assessing the geographical origin and cultivar‐related changes on olive oil quality and composition in East Algeria. Fruits from the main local olive varieties (Sigoise and Chemlal) were harvested in autumn 2019 growing season from three different geographic areas: semiarid (Setif), arid (Batna), and Saharan (Eloued). Obtained results showed that Chemlal and Sigoise olive oils from Eloued area were the most enriched in tocopherols and phenolic contents, respectively. Sigoise olive oil from Batna area showed the highest values of pigments (carotenoids, chlorophylls). Identified fatty acids using gas chromatography (GC) coupled with mass spectrometry (MS) indicated that Chemlal cultivar olive oil from Batna was the most enriched in saturated fatty acid. However, higher levels of monounsaturated fatty acid were recorded for olive from Eloued and Setif areas. Sigoise cultivar oil displayed higher contents of unsaturated fatty acid in Batna, but higher levels of polyunsaturated fatty acid from Eloued location. These outcomes highlighted an actual impact of geographical location on each cultivar olive oil chemical proprieties. According to these data and relative to the International Olive Council (IOC) standards, all the analyzed olive oils could be categorized as extra virgin olive oils. Overall, statistical analysis showed that physicochemical parameters were influenced by the cultivar, the region of collection, as well as the interactions between them.

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“…In the oils studied, the chlorophyll content varies from 0.46 to 1.37 mg/kg (P < 0.05). These values are lower than 2 mg/kg, thus ensuring a good conservation of the oils (Boulfane et al, 2015). On the other hand, the carotenoid content varies from 0.25 to 0.66 mg/kg (P < 0.05).…”

Section: Physicochemical Properties Chlorophyll and Carotenoid Contentmentioning

confidence: 93%

The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

Boujemaa

Bernoussi

Harhar

et al. 2020

OCL

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Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

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Caractérisation physicochimique des huiles d’olive produites dans les huileries traditionnelles de la région de la Chaouia-Maroc

Cited by 11 publications

References 8 publications

Phenolic compounds and fatty acids content of some West Algerian olive oils

Phenolic compounds and fatty acids content of some West Algerian olive oils

Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria

The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

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