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May 7, 2026Journal of the American Oil Chemists Society

Compositional Variability in A lgerian Monocultivar Extra Virgin Olive Oils: A UPLC ‐ DAD Approach to Fatty Acid Profiling Across Regions, Cultivars, and Seasons

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Authors

AAAla AbdessemedBiotechnology Research CenterFIFatima Zohra IssaadBiotechnology Research CenterKBKhalid BouhedjarBiotechnology Research Center

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Implication

This analysis reveals variability in fatty acid composition in Algerian olive oils, indicating quality control challenges due to water stress and other factors.

Key Points

  • To assess fatty acid composition in Algerian Monocultivar Extra Virgin Olive Oils using a UPLC-DAD method.
  • Analyzed 45 samples over two harvest seasons across various agroclimatic regions.
  • Employed a derivatization-free UPLC-DAD method for analysis.
  • Conducted multivariate statistical analyses to evaluate fatty acid profiles.
  • Oleic acid was the predominant fatty acid, comprising 43.53%–72.88%.
  • Oils from arid regions showed higher stearic and linolenic acid levels.
  • Method demonstrated high selectivity and linearity, with R2 ≥ 0.97 and accuracy between 92%–105%.

Cite This Study

Abdessemed et al. (2026) studied this question.

synapsesocial.com/papers/69fbef68164b5133a91a34f1https://doi.org/10.1002/aocs.70094
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