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Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria

Year 2013, Volume: 3 Issue: 3, 158 - 163, 23.07.2016

Abstract

The purpose of this study was to evaluate the microbiological characteristics of olives then evaluated the physical and chemical characteristics of their oils. Ten olives samples were used in this study, and then aliquots were used for microbiological analysis. The olives oils obtained by traditional method from the same samples were examined for physical and chemical properties (acidity (%), peroxide values, saponification number, pH, moisture and impurities), fatty acids composition and total phenols content. Results indicate that olives samples reveal a diversity of microflora (mesophilic bacteria, enterobacteria, lactic acid bacteria, yeast and moulds); the physical and chemical characteristics of their olive oils were altered and were not favourable for Algerian Official Journal limits. Oleic acid was found in highest percentage, followed by palmitic, linoleic, stearic and linolinic. Total phenols contents expressed as gallic acid of olive oils values ranged from 60.1 and 97.1mg /kg

References

  • Algerian Official Journal. (1990). Specifications of olive oils, NA1166.
  • Anonymous, (2006). Statistique 2006-2007. Agriculture Chamber, Jijel, Algeria.
  • AOAC, (1990). Official methods of analysis, 15th Edition. Association of Analytical Chemists, Washington, DC. Aparicio, R. Ferreiro, L. Alonso, V. (1994). Effect of climate on the chemical composition of virgin oil.
  • Analytica Chimica Acta, 292, 235-241.
  • Aparicio, R. Luna, G. (2002). Characterization of monovarietal virgin olive oils. European Journal Lipid Science and Technol, 104, 614-627.
  • Boggia, R. Evangelisti, F. Rossi, N. Salvadeo, P. Zunin, P. (2005). Chemical composition of olive oils of the cultivar Colombaia. Grasas y Aceites, 56, 276-283.
  • Campaniello, D. Bevilacqua, A. Damato, D. Corbo, M.R. Altieri, C. Sinigaglia, M. (2005). Micobial characterization of table olives processed according to Spanish and natural styles. Food Technol Biotechnol, 43, 289-294.
  • C.O.I . (2003). Normes Commerciales applicaples aux huiles d’olive et aux huiles de grignons d’olive. C.O.I/ T.15/ N.C.N 3/ Rev. 1.
  • European Community Regulation. (1991). Official Journal of European Community, L248, Sptember 5th.
  • Garcia, A. Brenes, M. Garcia, P. Romero, C. Garrido, A. 2003. Phenolic content of commercial olive oils. European Food Rescus Technol, 216, 520-525.
  • Garrido-Fernandez, A. Fernandez-diez, M.J. Adams, M.R. (1997). Table olives, Production and processing; Chapman and Hall, London; 495 pp.
  • Idoui, T. Boudjerda, D. Leghouchi, E. Karam, N.E. (2009). Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. Grasas y Aceites, 60, 516-520.
  • Kacem, M. Karam, N.E. (2006). Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth. Grasas y Aceites, 57, 292-300.
  • Kiritsakis, A. Dugan, L.R. (1984). Effect of selected storage conditions and packaging materials on olive oil quality. Journal American Oil Chemistry Society, 61, 1868-1870.
  • Lanciotti, R. Corbo, M.R. Sinigaglia, M. Guerzoni, M.E. (1999). Microbial characterization of table olives from the Apulian market. Advanced Food Science, 21, 159-165.
  • Moussa, Y.M. Metzidakis, I. Gerasopoulos, A. Kiritsakis, A. (1995). The effect of field storage of Koroneiki and Mastoides olives on oil quality characteristics. Rivista Italiana Delle Sost Grasse LXXII, 5, 253- 259.
  • Murkovic, M. Lechner, S. Pietzka, A. Bratocos, M. Katzogiannos, E. (2004). Analysis of minor components in olive oil. Journal of Biochemical Biophysic and Methods, 61, 155-160.
  • Ollivier, D. Artaud, J. Pinatel, C. Durbec, J.P. Guerere, M. (2005). Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics. Food Chimistry, 97, 382-393.
  • Poiana, M. Romeo, F.V. (2006). Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation. Grasas y Aceites, 57, 402-408.
  • Sousa, A. Ferreira, I.C.F.R. Calhelha, R. Andrade, P.B. Valentão, P. Seabra R. Estevinho L. Bento, L. Pereira, J.A. (2006). Phenolics and antimicrobial activity of traditional stoned tableolives ‘alcaparra’ Bioorganic and Medicinal Chemistry, 14 (24), 8533-8538
  • Tanilgan, K. Ozcan, M. Unver, A. (2007). Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils. Grasas y Aceites, 58, 142-147.
  • Tofalo, R. Schirone, M. Perpetuini, G. Angelozzi, G. Suzzi, G. Corsetti, A. (2012). Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek, 102, 121-131.
  • Tsimidou, Z.M. (1999). Analysis of virgin olive oil polyphenols. Sem Food Analyse, 4, 13-29.
  • Vekiari, S.A. Papadopoulou, P. Kiritsakis, A. (2007). Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas y Aceites, 58, 237-242.
  • Visioli, F. Galli, C. (1998). The effect of minor constituents of olive oil on cardiovascular disease: New findings. Nutrition Reviews, 56, 142-147.
Year 2013, Volume: 3 Issue: 3, 158 - 163, 23.07.2016

Abstract

References

  • Algerian Official Journal. (1990). Specifications of olive oils, NA1166.
  • Anonymous, (2006). Statistique 2006-2007. Agriculture Chamber, Jijel, Algeria.
  • AOAC, (1990). Official methods of analysis, 15th Edition. Association of Analytical Chemists, Washington, DC. Aparicio, R. Ferreiro, L. Alonso, V. (1994). Effect of climate on the chemical composition of virgin oil.
  • Analytica Chimica Acta, 292, 235-241.
  • Aparicio, R. Luna, G. (2002). Characterization of monovarietal virgin olive oils. European Journal Lipid Science and Technol, 104, 614-627.
  • Boggia, R. Evangelisti, F. Rossi, N. Salvadeo, P. Zunin, P. (2005). Chemical composition of olive oils of the cultivar Colombaia. Grasas y Aceites, 56, 276-283.
  • Campaniello, D. Bevilacqua, A. Damato, D. Corbo, M.R. Altieri, C. Sinigaglia, M. (2005). Micobial characterization of table olives processed according to Spanish and natural styles. Food Technol Biotechnol, 43, 289-294.
  • C.O.I . (2003). Normes Commerciales applicaples aux huiles d’olive et aux huiles de grignons d’olive. C.O.I/ T.15/ N.C.N 3/ Rev. 1.
  • European Community Regulation. (1991). Official Journal of European Community, L248, Sptember 5th.
  • Garcia, A. Brenes, M. Garcia, P. Romero, C. Garrido, A. 2003. Phenolic content of commercial olive oils. European Food Rescus Technol, 216, 520-525.
  • Garrido-Fernandez, A. Fernandez-diez, M.J. Adams, M.R. (1997). Table olives, Production and processing; Chapman and Hall, London; 495 pp.
  • Idoui, T. Boudjerda, D. Leghouchi, E. Karam, N.E. (2009). Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. Grasas y Aceites, 60, 516-520.
  • Kacem, M. Karam, N.E. (2006). Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth. Grasas y Aceites, 57, 292-300.
  • Kiritsakis, A. Dugan, L.R. (1984). Effect of selected storage conditions and packaging materials on olive oil quality. Journal American Oil Chemistry Society, 61, 1868-1870.
  • Lanciotti, R. Corbo, M.R. Sinigaglia, M. Guerzoni, M.E. (1999). Microbial characterization of table olives from the Apulian market. Advanced Food Science, 21, 159-165.
  • Moussa, Y.M. Metzidakis, I. Gerasopoulos, A. Kiritsakis, A. (1995). The effect of field storage of Koroneiki and Mastoides olives on oil quality characteristics. Rivista Italiana Delle Sost Grasse LXXII, 5, 253- 259.
  • Murkovic, M. Lechner, S. Pietzka, A. Bratocos, M. Katzogiannos, E. (2004). Analysis of minor components in olive oil. Journal of Biochemical Biophysic and Methods, 61, 155-160.
  • Ollivier, D. Artaud, J. Pinatel, C. Durbec, J.P. Guerere, M. (2005). Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerol compositions and chemometrics. Food Chimistry, 97, 382-393.
  • Poiana, M. Romeo, F.V. (2006). Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation. Grasas y Aceites, 57, 402-408.
  • Sousa, A. Ferreira, I.C.F.R. Calhelha, R. Andrade, P.B. Valentão, P. Seabra R. Estevinho L. Bento, L. Pereira, J.A. (2006). Phenolics and antimicrobial activity of traditional stoned tableolives ‘alcaparra’ Bioorganic and Medicinal Chemistry, 14 (24), 8533-8538
  • Tanilgan, K. Ozcan, M. Unver, A. (2007). Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils. Grasas y Aceites, 58, 142-147.
  • Tofalo, R. Schirone, M. Perpetuini, G. Angelozzi, G. Suzzi, G. Corsetti, A. (2012). Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek, 102, 121-131.
  • Tsimidou, Z.M. (1999). Analysis of virgin olive oil polyphenols. Sem Food Analyse, 4, 13-29.
  • Vekiari, S.A. Papadopoulou, P. Kiritsakis, A. (2007). Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas y Aceites, 58, 237-242.
  • Visioli, F. Galli, C. (1998). The effect of minor constituents of olive oil on cardiovascular disease: New findings. Nutrition Reviews, 56, 142-147.
There are 25 citations in total.

Details

Other ID JA56KZ74SV
Journal Section Articles
Authors

Tayeb Idoui This is me

Publication Date July 23, 2016
Published in Issue Year 2013 Volume: 3 Issue: 3

Cite

APA Idoui, T. (2016). Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria. TOJSAT, 3(3), 158-163.
AMA Idoui T. Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria. TOJSAT. July 2016;3(3):158-163.
Chicago Idoui, Tayeb. “Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria”. TOJSAT 3, no. 3 (July 2016): 158-63.
EndNote Idoui T (July 1, 2016) Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria. TOJSAT 3 3 158–163.
IEEE T. Idoui, “Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria”, TOJSAT, vol. 3, no. 3, pp. 158–163, 2016.
ISNAD Idoui, Tayeb. “Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria”. TOJSAT 3/3 (July 2016), 158-163.
JAMA Idoui T. Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria. TOJSAT. 2016;3:158–163.
MLA Idoui, Tayeb. “Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria”. TOJSAT, vol. 3, no. 3, 2016, pp. 158-63.
Vancouver Idoui T. Physico-Chemical Properties, Fatty Acid Composition and Total Phenol Contents of Olive Oil Extracts by Traditional Method in East Algeria. TOJSAT. 2016;3(3):158-63.