Physical And Chemical Characteristics Of A Local Jijel’s Olive Oils

The purpose of this study was to evaluate the physical and chemical characteristics of a local Jijel’s olive oils. The olive oils samples were examined for physical and chemical properties (acidity (%), peroxide values, saponification number, pH, density, moisture and impurities), fatty acids composition and total phenol content. Results indicate that the physical and chemical characteristics of olive oils samples were favourable for Algerian Official Journal limits. Oleic acid was found in highest percentage, followed by palmitic, linoleic, stearic and linolinic. Palmitoleic acid was detected in two out of five olive oils samples. Total phenol contents expressed as gallic acid of olive oils values ranged from 116.98 to 162 mg /kg.