Time course of Algerian Azeradj extra‐virgin olive oil quality during olive ripening

The aim of this work was the chemical characterization of Algerian Azeradj extra‐virgin olive oil (EVOO) at different harvest dates in terms of oil yield, quality indices, fatty acids, pigments, polyphenols, and oxidative stability, in order to establish the best harvesting period for this variety. For this purpose, Azeradj EVOO samples were taken at three harvest dates corresponding to three ripening stages. Except for K 270 , the analysis of EVOOs showed a significant increase in the values of all quality parameters as olive ripening progresses (free fatty acids, peroxide index, and K 232 ), while no significant variation was found for oil yield. Moreover, a significant decrease was observed for the monounsaturated fatty acid:polyunsaturated fatty acid (MUFA:PUFA) ratio, chlorophyll, carotenoids, total phenols, and oxidative stability in EVOOs produced at the advanced ripening stage. For better monitoring of the behavior of the phenolic fraction in EVOOs during ripening, for the first time in this work, individual phenolic compounds of Azeradj EVOOs was characterized using HPLC‐ESI‐TOF/MS. A total of 21 phenolic compounds belonging to different families were identified in Azeradj EVOOs. The highest concentrations of secoiridoids and phenolic alcohols were found at the beginning of November (D1); however, lignans and flavones concentrations were higher at the end of November (D2). EVOO obtained at the last harvest date (D3) showed the lowest content on all phenolic families. Finally, according to the results of the analyses performed in this work, early harvesting provides Azeradj EVOO with excellent chemical characteristics. Practical applications: The Algerian olive oil sector is one of the least competitive in the Mediterranean region even if the Algerian olive oil displays some potential assets. Therefore, the chemical characterization of olive oil from one of the main varieties (Azeradj) cultivated in Algeria is of a great importance. The results will be available to all Algerian olive oil producers, and should be helpful in choosing the optimal harvest period to obtain Azeradj EVOO of high chemical quality. Olive ripeness affects the chemical composition of Azeradj extra‐virgin olive oil.