Physico-chemical, quality parameters and composition of Chemlal extra virgin olive-oils from Algeria

Abstract

The aim of this work was to determine the composi on, physicochemical and quality parameters of Chemlal EVOO from di erent regions of Algeria and at di erent harvest me. Olive-oil yield, quality indices, fa y acid composition, pigments (carotenoids and chlorophylls), phenolic compounds were evaluated for a complete descrip on of olive-oil samples. The nal results showed that the altitude and the me of harvest obviously had an in uence on the quality and the chemical composition of the olive oils. A very advanced maturity was observed for the olives coming from the low altitudes. The olives of the region of Oran at 80 m of al tude ripen very quickly that the olives of M'chedallah to 474 m and more than those of the region of Illit- en which is more than 700 m. The pro le of fa y acids was in uenced by al tude. Oleic acid, which is a nutri onal and quality criterion for olive oil, increases with al tude but does not exceed the limit set by the Interna onal Olive Council. On the other hand, the content of pigments and phenolic compounds, decreased with the matura on of olives. According to the results found, the most suitable ripening index for harves ng olives for Chemlal EVOOs of high chemical quality starts from 3.20 up to 4.