Author(s)

Sarra Selka^1*, Amal Khayra Tchouar², Sidi Mohamed Amrani³

¹Laboratory of Physiology, Physiopathology and Biochemistry of Nutrition (PPABIONUT), Department of Biology, Faculty of Natural and Life Sciences, Earth and Universe, Abou-Bekr Belka?d University Tlemcen, Tlemcen, Algeria.
²Department of Agroforestry, Faculty of Natural and Life Sciences, Earth and Universe, Abou-Bekr Belka?d University Tlemcen, Tlem-cen, Algeria.
³Department of Biology, Plant Ecology Laboratory, Faculty of Natural and Life Sciences, Earth and Universe, Abou-Bekr Belka?d Uni-versity Tlemcen, Tlemcen, Algeria.

Virgin olive oil is obtained from the fruit of the olive tree, and only using physical processes, without resorting to refining steps, the absence of the latter allows the olive oil to retain all its antioxidants. This work is a contribution to the characterization of the properties of olive oil in the region of Tlemcen. They relate more particularly to the comparison of the physicochemical properties of two oils, one from traditional extraction and the other from industrial extraction. To do this, the first objective of studies of the two chains of transformation (traditional and industrial) was made followed by a physicochemical and organoleptic comparison of these two oils of olives, to conclude on the advantages and disadvantages of each of the two processes.

Olive Oil, Craft, Industrial, Physicochemical Analysis, Sensory Analysis

Selka, S. , Tchouar, A. and Amrani, S. (2019) Contribution to the Physicochemical and Organoleptic Study of Two Olive Oils of Traditional and Industrial Extraction of the Wilaya of Tlemcen. Journal of Agricultural Chemistry and Environment, 8, 107-114. doi: 10.4236/jacen.2019.82009.