Lipid composition of two fruit parts (flesh and kernel) of six varieties of olive tree cultivated in Morocco

摘要

This study of the lipid composition of six varieties of olive tree focused on the neutral fraction obtained from two distinct parts of the olive fruit: the flesh and the kernel. Though from different origins (northern and southern Mediterranean) the test varieties were grown in the same orchard under identical cultural conditions. The study entailed determining the total fatty acids and various types of minor components -specifically sterols, aliphatic and triterpene alcohols and squalenes -that can be extracted with the neutral fraction of the oil obtained from the two parts of the fruit. Generally, lipid composition varied in terms of quantity but it was qualitatively identical for the two parts of the fruit and for the different varieties of olive. The part of the fruit from which the oil was extracted could be determined from the quantitative composition of the oil, which helps to distinguish between varieties with a similar composition.