Pistacia atlantica fruit oil has been used for a long time by local population for culinary and medicinal purposes. In this study, the chemical properties and total 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. Their antioxidant activities against free radical (2,2-Diphenyl-1-Picrylhydrazyl) (DPPH) were also investigated. 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 tocopherols. Moreover, their antioxidant activity was the highest. The oil from fruits of intermediate maturity (dark red) seems to combine these properties with those of the mature group in particular significant yield. Such data emphasize the value of this oil which needs further investigations.
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