Effect of Maturation Degree on the Fixed Oil Chemical Composition, Phenolic Compounds, Mineral Nutrients and Antioxidant Properties of Pistacia lentiscus L. Fruits


  • Kaissa BOUDIEB University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes (DZ)
  • Sabrina AIT SLIMANE-AIT KAKI University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes (DZ)
  • Hayet AMELLAL-CHIBANE University of M’hamed Bougara of Boumerdes, Faculty of Natural Sciences, Laboratory of Soft Technology, Valorization, Physical-Chemistry of Biological Materials and Biodiversity, 35000, Boumerdes (DZ)




antioxidant activity; bioactive metabolits; fixed oil; maturity stage; mineral nutrients; Pistacia lentiscus L.


This study aimed to evaluate the maturity stage effects on the bioactive metabolites content, the antioxidant activity and color variation of Algerian Pistacia lentiscus L. fruit. For this propose, both red and black fruits of the selected species representing two different maturation stages immature and mature, respectively are chosen. Our experimental study was initiated by a GC/MS analysis in order to determinate the fixed oils chemical composition. An AAS for macroelements and ICP-MS for microelements was carried out to evaluate the mineral composition. Furthermore, phenolic, anthocyanins and total sugars compounds level were determinate. Also, a chromameter was used to detect the color changes of fruits powders. At last, antioxidant activities were evaluated by DPPH and FRAP assays. As a result, the fixed oil qualitative evaluation, revealed new molecules were synthesized in the mature fruit oil which gives it a higher quality than one of the immature stage, we also noted that the accumulation of the oils increases with the fruits maturation while the sugar content decreases significantly. In addition, the results obtained showed that the bioactive molecules were found to be significantly high at the mature stage and its affects positively the P. lentiscus antioxidant activity. High levels of minerals (Ca, Mg, Mn, Cu and Zn) observed in mature fruits ensure a high nutritional quality compared to immature ones.  To conclude, the phytocomponents of P. lentiscus fruit are accumulated during maturation, which provides it with an important qualitative and quantitative value in terms of both curative and/ or nutritional fields.


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How to Cite

BOUDIEB, K., AIT SLIMANE-AIT KAKI, S., & AMELLAL-CHIBANE, H. (2019). Effect of Maturation Degree on the Fixed Oil Chemical Composition, Phenolic Compounds, Mineral Nutrients and Antioxidant Properties of Pistacia lentiscus L. Fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47(3), 836–847. https://doi.org/10.15835/nbha47311534



Research Articles
DOI: 10.15835/nbha47311534