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

Abstract

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).

Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation

“…Limli and from 72.57 to 74.18% in the Oleaster oil; the changes in oleic content were found with significant differences among the studied varieties (P = 0.007) and no significant in terms of maturity progression (P≥ 0.05). Those results are quite similar to other data carried on the Algerian varieties [ 29 , 31 ]. However, in the course of fruit ripening, the maximum values of oleic acid were observed at the last harvest date (H4) in all olive varieties; This behavior may indicate that the oleic acid synthesis continues even at the late stages of the ripening process, as observed by others researchers [ 32 , 33 ].…”

State of Agro-Diversity in a Mountain Ecosystem: Case of the Olive Tree (Olea Europea L.) in the Mountains of Beni-Snous: (Tlemcen-Algeria)

“…The promotion of traditional know-how and territorial roots would allow the conservation of traditional olive groves well adapted to socio-economic realities For this, we believe it is necessary to improve production techniques, harvesting, and processing and storage conditions. This effort should be supported by the State and supervised by technical institutes, which could relieve producers and allow them to improve their production qualitatively and quantitatively (Bendi-Djelloul, 2020).…”

“…For other orchards newly planted, maintenance pruning is practiced after harvest between January and February. This pruning is most often poorly practiced, because the majority of farmers do not master the required techniques (Bendi-Djelloul et al, 2020).…”

“…There is also a real desire among olive growers and olive oil producers in the region to promote the local and heritage characteristics of their oil by positively participating in the labeling projects for this product proposed by ministry of agriculture and the F.A.O. (Food agricultural organization) Generally the oil extracted in the region of Benis-Snous is described as extra virgin (Figure . 7), with a rate of 60% (Bendi-Djelloul et al, 2020).…”

“…This is the case for local products such as olive oil in the Béni Snous region. (Bendi-Djelloul, 2020) Olive growing has long been maintained in mountainous regions as a food crop, it has always symbolized attachment to the land. It is a very representative culture in these regions, stemming from a historical heritage.…”