Effet de la cuisson sur la qualité des huiles d’olives, étude comparative avant et après cuisson. Cas : Des échantillons prélevés de la région de Bejaia et de Bordj-Bou Arreridj. (Algérie)

Abstract

Samples of olive oils were taken from various oil mills in the Bejaia region, Bordj Bou Arreridj, for physical and chemical characterization after extraction. To this end, physico-chemical analyzes were carried out, according to the criteria mentioned by the International Olive Council (C.O.I). Samples were taken from two different areas namely Bejaia and bourdj-bou ariredj. Analyzes focused on the peroxide number, the acidity number and the pH, the purpose of which was to see the impact of cooking on quality. Two types of analyzes were performed, before cooking and another after cooking. The study shows that heating virgin olive oil causes a change in the quantitative state with respect to "the acidity indicator and the peroxide indicator