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标题：Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria
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作者：Said Touati ; Smail Acila ; Dalenda Boujnah 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2022
卷号：10
期号：6
页码：1937-1949
DOI：10.1002/fsn3.2810
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：Abstract 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.