Contribution à l’étude de la fraction insaponifiable de trois huiles d’olive issues des variétés Guasto, Rougette et Blanquette plantés dans l’est algérien

¹ Laboratoire de biochimie appliquée, Université Badji Mokhtar, Annaba-Algerie
² Centre des sciences du goût et de l’alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup, Dijon, France
³ Laboratoire de chimie organique appliquée (LCOA), Université Badji Mokhtar, Annaba-Algérie

Reçu : 8 Juillet 2010
Accepté : 6 Juillet 2010

Abstract

The sterol profile of three Algerian virgin olive oils produced from Guasto, Blanquette and Rougette cultivar’s, varieties grown in the East of the country, was established by gas chromatography using a flame ionization detector and coupled to mass spectrometry. Four sterol compounds were identified and characterized in the three oils which are, sitosterol always predominant (43-66%), delta 5-avenastérol (8-13%), stigmasterol (≤ 1,5%) and campesterol (1-2%); one methyl sterol (4-methylsterol) : citrostadienol (4-7%) and two triterpenic alcohols : 24-methylene cycloartanol (10-33%) and cycloartenol (3-13%). These results vary according to campany and variety. Our study shows that most of these compounds were affected by climatic conditions especially during the campanies 2004-2005 and 2005-2006. The amounts of the four identified sterols are in agreement with the European regulation (Reg. (EEC) n°2568/91, appendix 1).