Comparative Analysis of Akerma and Bouchouk Guergour Olive Oils Varieties: Physicochemical Analysis, Quality, and Bioactivity Evaluation

Abstract

The current study investigated the dynamic of the ripening process, oil yield, physicochemical properties, and wound healing activity of two olive varieties, namely Akerma and Bouchouk Guergour. The ripening index revealed that Akerma matured at a slower rate compared to the Bouchouk Guergour variety. The oil yield peaked at 12.71% for the Akerma variety at the spotted stage and 19.56% for Bouchouk Guergour at the black stage, suggesting earlier harvesting time in short-growing seasons for the former oil tree. Physicochemical analyses showed compliance with International Olive Council standards, with Akerma exhibiting lower acidity compared to Bouchouk Guergour variety. The peroxide value increased with ripening, indicating higher oxidative susceptibility in mature oils. Gas chromatography-mass spectrometry (GC-MS) analysis revealed a high content of monounsaturated fatty acids (MUFAs), particularly oleic acid. Notably, in vivo, evaluations demonstrated significant wound healing effects, with both oils achieving complete recovery by Day 28, particularly in their black stages, and showcasing anti-inflammatory properties. These findings underscore the importance of varietal selection and optimal harvest timing to enhance oil quality, yield, and therapeutic potential. This research provides valuable insights for olive growers, facilitating the maximization of production and promoting health benefits associated with high-quality olive oils.