title: Effect of Maturation Degree on Composition of Fatty Acids and Tocopherols of Fruit Oil from Pistacia atlantica Growing Wild in Algeria.
abstract: Pistacia atlantica fruit oil has been used for a long time by local populations for culinary and medicinal purposes. In this study, the fatty acid composition and tocopherol content were determined in twelve samples of P. atlantica fruit oil at three stages of maturation (immature, intermediate maturity and mature) collected in three different sites from the region of Laghouat. The results indicated a significant difference between the oil of mature fruits (green and black) and the immature ones (light red), which were distinguished by richness in unsaturated fatty acids and tocopherols. The oil from fruits of intermediate maturity (dark red) seems to combine these properties with those of the mature group, including oil yields. Such data emphasize the value of this oil, which needs further investigation.
authors.forename: Hamid
authors.initials: H
authors.lastname: Guenane
authors.forename: Isabelle
authors.initials: I
authors.lastname: Bombarda
authors.forename: Mohamed Didi
authors.initials: MD
authors.lastname: OuldElhadj
authors.forename: Mohamed
authors.initials: M
authors.lastname: Yousfi
mesh_terms: D000462:Algeria; D005227:Fatty Acids / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D027927:Pistacia / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D024505:Tocopherols / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D024505:Tocopherols