JOURNAL of the Tunisian Chemical Society

This article deals with olive oil and has for objects to study the evolution of acidic and triglyceridic composition during maturity and the interrelation between the palmitic acid (16:0) and oleic acid (C18:1) and linoleic acid (C18:2) on the one hand and between these three acids and the 12 triglycerids (LLL, OLLn, OLL, OOLn, PLL, OOL, POL, PPL, OOO, P00, PPO and SOO) of others part. The results obtained showed a stability of oleic acid, a reduction of the palmitic acid and an increase of linoleic acid during the process of maturity. They also revealed that this process is accompanied by a decrease in percentage of POL, PPL and POO and an increase of the percentage of OLL. As for links of dependence, the statistical calculations done, showed a strong relation of dependence between the palmitic acid and the two other acids combined (oleic and linoleic) (r² = 0,952) and between the palmitic acid and the linoleic acid (r² = 0,736 ). The linear relation between the palinitic acid and the oleic acid is rather weak (r² = 0,36). Otherwise, these calculations revealed the very important relation of dependence existing between every fatty acid and triglycerids corresponding to it. In fact, the factors of determination are superior than. 0,84.

A. Lazez, B. Karray, M. Ayadi, M. Khlif, M. Cossentini

olive oil, maturity, fatty acids, triglycerids, relation of dependence

Pages 1585-1590