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

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