Locations Effects on the Quality of Chemlal and Azeradj Olives Grown in Algeria

Abstract

This work aimed to investigate the combined effect of harvest time and crop altitude on the fruit and oil quality of two autochthonous Algerian olive cultivars, Chemlal and Azeradj. Fruit morphological characteristics, oil quality parameters, fatty acids and triacylglycerols composition, pigments, tocopherols and oxidative stability were determined. Olives were harvested at four different ripening stages in orchards located at 110, 320 and 490 m altitude, in the olive‐growing region of Kabylia, northern Algeria. Results showed a good discrimination between varieties, which were characterized by specific triacylglycerols and fatty acids profile. Different chemometric analyses carried out on the oil data highlighted the strong influence of variety in relation to the factors studied. Moreover, Principal Component Analysis performed on both fatty acids and triacylglycerols profile allowed correlating the distinct composition with the different varietal sensitivities to changes in crop attitude and ripening stage. Tocopherols showed a remarkable decrease with the ripening progress. Oxidative stability was positively correlated with variations in tocopherols and monounsaturated fatty acids during maturation and altitude changes.

Effect of Extraction Method on Organoleptic, Physicochemical Properties and Some Biological Activities of Olive Oil from the Algerian Chemlal Variety

“…It is used as a stability parameter and several studies have shown that a high ratio indicates a high oxidative stability (52). Our results are close to those reported recently by Douzane et al (53) and Faci et al (48) for several olive varieties from central and western Algeria.…”

“…Compared to the oils of other oilseeds, olive oil is distinguished by a significant content of monounsaturated oleic acid (more than 60%) and palmitic acid, while linoleic acid is less represented compared to other oilseeds (47). For oleic acid, our results are close to those obtained by Faci et al (48) who worked on two olive varieties (Chemlal and Azeradj) from three regions of the wilaya of Tizi-Ouzou (Algeria). They reported contents varying from 61.14% to 67.67% in the Chemlal variety crop.…”

“…This behavior is related to changes in the activity of the enzyme oleate desaturase during olive ripening, which converts oleic acid to linoleic acid during ripening (50,51). For palmitic acid and linoleic acid, our results are also comparable to those reported by Faci et al (48), which vary between 13.12-17.92% for the first fatty acid and 9.12-15.12% for the second. If we consider the percentage of oleic acid (C18:1ω9) alone without taking into account the other quality criteria, our samples can fit into the extra virgin category (55-83%).…”

Impact of edaphoclimatic conditions and crop season on olive oil's fatty acids

“…On the other hand, Faci et al. (2021) found that oleic acid ranges from 69.90 to 74.05% (‘Azeradj’) and from 61.14 to 67.67% (‘Chemlal’), indicating ∼6% of the variation. Additionally, our samples showed that linoleic acid ranges within 7.05 (Sp12, Beni Mellal,) and 12.41% (Sp3, Sidi Kacem) and within 9.63 (Sp1, Chefchaouen) and 17.26% (Sp17, Marrakech), indicating 5 and 8% of the difference between the area of origin in oils from 2018 and 2019, respectively.…”

Experimental methods in chemical engineering: Gas chromatography—GC

“…Silica gel 320-600 Davidson Grade 12, Chromasil, Porasil ® Lactones [134] and phenols [135] Activated alumina ≥280 Alumina F-1, Unibeads A Allene isomers [136] Zeolite molecular sieves 520-574 MS 5A, MS 13X CO, CO…”