Variation of the Chemical Properties and the Antiradical Activity of Olive Fruits During the Maturity

Abstract

The work undertaken in this study focused on the variation of chemical properties on the oil content of olive fruit and antiradical activity. The results obtained showed that the accumulation of oil increases with the maturity of the fruits 31.41% in November, immature fruits have a low yield of oil, rich in tocopherols, sterols, and carotenoids. The proportion of saturated acids decreases with fruit maturity (26.6 to 20.03%), while that of unsaturated acids increases (75.09 to 79.66%). Immature fruit cakes are the richest in phenolic compounds (9,386 mg/g). The antioxidant activity of oils and Cakes from immature fruits are the most important (0.681 and 25.56 μM/g respectively). THE extracts from immature fruit cakes are 74 times more potent than lipid extracts.  Analysis of the evolution of oil content, acidity, fatty acids composition and antiradical activity of oil show that November is the right date for the olive harvest for nutrition and the fruit setting period (July) is the most appropriate to pick the fruits to use the oil for therapeutic purposes.