Abstract
The characterization of the different compartments of the olives passes by the determination of the physico-chemical properties (oil content, phospholipids, unsaponifiables, phenolic compounds and fatty acids) of the oils extracted. Two methods (Soxhlet and open reactor) using hexane as solvent were used to extract oil from the three compartments of olive (pulp, endocarp and seed). Pulp constitutes the richest part in oil, followed by seed which content was appreciable and finally the endocarp. Oils obtained from the three compartments of olive using the two processes of extraction present appreciable polyphenol contents. The seed differs from the other compartments of olive by its high content of phenolic compounds (1053.29 µg/g in an open reactor) and by its particular composition of fatty acids. The oil extracted from the endocarp is rich in unsaturated fatty acids. Its linoleic acid content is higher than that of the pulp. The fatty acids profile of extracted oils seems significantly unaffected by the nature of the process of extraction used. With the exception of the arachidic and behenic acids which were present only in the seed oil extracted by the two processes, the composition in total fatty acids of the studied oils was qualitatively identical. A variation in the fatty acids content of the oils resulting from each compartment of olive was observed.
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Claims 10
Claim · model-written summary
Olive pulp had the most oil, followed by seed and endocarp.
- Taxon
- olive
Olea europaeat0 - Organ / stage
- Pulpe0
- Outcome
- richest part in oile0
- Direction
- richeste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pulp constitutes the richest part in oil, followed by seed which content was appreciable and finally the endocarp.”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Both extraction methods yielded appreciable polyphenol contents from all three olive compartments.
- Taxon
- oliveOlea europaeae0
- Organ / stage
- three compartments of olivee0
- Outcome
- appreciable polyphenol contentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Oils obtained from the three compartments of olive using the two processes of extraction present appreciable polyphenol contents.”
Claim · model-written summary
Olive seed had high phenolic compound content of 1053.29 µg/g in an open reactor.
- Taxon
- oliveOlea europaeae0
- Organ / stage
- seede0
- Outcome
- high content of phenolic compoundse0
- Value
- 1053.29 µg/ge0
- Setting
- open reactore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The seed differs from the other compartments of olive by its high content of phenolic compounds (1053.29 µg/g in an open reactor) and by its particular composition of fatty acids.”
Claim · model-written summary
Olive seed had a distinct fatty acid composition.
- Taxon
- oliveOlea europaeae0
- Organ / stage
- seede0
- Outcome
- particular composition of fatty acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The seed differs from the other compartments of olive by its high content of phenolic compounds (1053.29 µg/g in an open reactor) and by its particular composition of fatty acids.”
Claim · model-written summary
Olive endocarp oil was rich in unsaturated fatty acids.
- Taxon
- oliveOlea europaeat0
- Organ / stage
- endocarpe0
- Outcome
- rich in unsaturated fatty acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The oil extracted from the endocarp is rich in unsaturated fatty acids.”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Endocarp oil had more linoleic acid than pulp oil.
- Taxon
- oliveOlea europaeat0
- Organ / stage
- endocarpt0
- Outcome
- linoleic acid contente0
- Direction
- highere0
- Comparator
- pulpe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Its linoleic acid content is higher than that of the pulp.”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Extraction process did not significantly affect olive oil fatty acid profiles.
- Taxon
- oliveOlea europaeat0
- Treatment
- process of extraction usede0
- Outcome
- fatty acids profilee0
- Direction
- unaffectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fatty acids profile of extracted oils seems significantly unaffected by the nature of the process of extraction used.”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Arachidic and behenic acids occurred only in olive seed oil with both extraction methods.
- Taxon
- oliveOlea europaeat0
- Organ / stage
- seed oile0
- Outcome
- arachidic and behenic acids which were present onlye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the arachidic and behenic acids which were present only in the seed oil extracted by the two processes”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Total fatty acid composition was qualitatively identical across the studied olive oils.
- Taxon
- oliveOlea europaeat0
- Outcome
- composition in total fatty acidse0
- Direction
- qualitatively identicale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the composition in total fatty acids of the studied oils was qualitatively identical.”
t0“Physico-chemical characteristics of oils extracted from three compartments of the olive fruit (pulp, endocarp and seed) of variety Chemlal cultivated in Kabylia (Algeria)”
Claim · model-written summary
Fatty acid content varied among olive compartments.
- Taxon
- oliveOlea europaeae0
- Organ / stage
- each compartment of olivee0
- Outcome
- fatty acids contente0
- Direction
- variatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A variation in the fatty acids content of the oils resulting from each compartment of olive was observed.”