Abstract:
Pistacia lentiscus L. is an abundant plant species throughout the Mediterranean region, particularly in Algeria. Its mature fruits offer us through the olive oil mastic, whose virtues are important and long-known. In Algeria, the olive cultivation practiced mainly in the eastern region remains small-scale, seasonal and unprofitable. Mastic oil mainly used as a medicinal product seen its wealth of active molecules is sold at high prices.
Due to the progressive exploitation of the fruit of this species, and the interest paid to it more en more Algerian families, mastic oil has become a hot topic in the sphere of scientific research.
In this work, we are interested in the characterization of this little known oil, and that, by measuring its physicochemical parameters and biochemical composition including Fatty Acids (GC) from the collected oil samples different regions (Jijel, Skikda and Guelma) and extracted by different traditional methods.
Our results show that if the geographical origin does not influence the physico-chemical parameters or composition Fatty Acid and Chlorophylls, the extraction method can affect the acid indices, peroxide and on moisture in oil, even between families using the same method of extraction.
Despite the differences between samples on Fatty Acids values, it is reported that the levels of Oleic Acid, Palmitic Acid, Linoleic Acid, are the highest in all cases analyzed, although their values vary from one sample to another, and are respectively 44.5%, 28.5%, 22% on average. Note also the appearance of the Trans form (C18: 1 trans) in all samples with high doses (up 2%).
Finally, it appears from this study presents a great advantage given its composition in fatty acids mono and polyunsaturated, elaborate nutritional and technological value.
