Résumé:
This experimental study aims to optimize the best extraction process that can best preserve the
quality of olive oil. Two traditional extraction processes (hot and cold) used in Algeria were
tested respectively on a sample of 8 to 8.5 kg of olives from a Spanish variety harvested
manually in February during the campaign (2020). The physicochemical analyzes carried out
on the extraction oils were carried out in 5 repetitions and concerned: the extraction yield, free
acidity, phenolic compounds, peroxide number, specific extinctions in UV, carotenoids and
chlorophyll. The results were subjected to a single-factor analysis of variance at
randomization and a comparison of means in pairs according to the Newman and Keuls test.
The two technological production processes tested did not significantly affect the extraction
yield of extra virgin olive oils obtained.
However, the level of phenolic compounds in the oil from the cold process was significantly
higher (p <0.01) than that from the hot process.
The antioxidant activity of olive extracts has also been modulated by the processing treatment,
the magnitude of which is found to be greater in olive oil extracted by the cold process than in
that produced by the hot process.
However, no difference in the ability to decolorize β-carotene and chlorophyll was noted in
oils from the two extraction methods.
