Vegetos

References

Ait Mohand B, EL Antari A, Benkhalti F (2022) Influence of maturity stage on chemical composition and antioxidant activity of Pistacia lentiscus seed oils. Arab J Med Aromatic Plants 8(1):171–186. https://doi.org/10.48347/IMIST.PRSM/ajmap-v8i1.27039


Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Daoud Ben Miled D (2008) Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem 109(4):743–754. https://doi.org/10.1016/j.foodchem.2008.01.034


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


Charef M, Yousfi M, Saidi M, Stocker P (2008) Determination of the fatty acid composition of Acorn (Quercus), Pistacia lentiscus seeds growing in Algeria. J Am Oil Chem Soc 85(10):921–924. https://doi.org/10.1007/s11746-008-1283-1


Dag A, Kerem Z, Yogev N, Zipori I, Lavee S, Ben-David E (2011) Influence of time of harvest and maturity index on olive oil yield and quality. Sci Hort 127(3):358–366. https://doi.org/10.1016/j.scienta.2010.11.008


Emmerie A, Engel CHR (1939) Colorimetric estimation of toeopherol, vitamin E 3. Blood-serum. Rec trav chim PaysBos. 88:895–902


Haouli A, Seridi R, Djemli S, Bourdjiba O (2015) Contribution to the analysis of Pistacia lentiscus extracted oil. Am Eurasian J Agric Environ Sci 15(6):1075–1081. https://doi.org/10.5829/idosi.aejaes.2015.15.6.94110


Harrat M, Benalia M, Gourine N, Yousfi M, Metabolism (2018) Variability of the chemical compositions of fatty acids, tocopherols and lipids antioxidant activities, obtained from the leaves of Pistacia lentiscus L. growing in Algeria. Mediterr J Nutr Metab 11(2):199–215. https://doi.org/10.3233/MNM-18198


Harrat M, Gourine N, Válega M, Yousfi M (2020) Seasonal variability of chemical composition and antioxidant activity of lipids (fatty acids and tocopherols) from the leaves of Pistacia lentiscus L. J Food Measurementand Charact 14(4):1939–1956. https://doi.org/10.1007/s11694-020-00441-0


Khiari M, Kechrid Z, Klibet F, Elfeki A, Md SS, Krishnaiah D (2018) NiO nanoparticles induce cytotoxicity mediated through ROS generation and impairing the antioxidant defense in the human lung epithelial cells (A549): preventive effect of Pistacia lentiscus essential oil. Toxicol Rep 5:480–488. https://doi.org/10.1016/j.toxrep.2018.03.012


Lozano YF, Mayer CD, Bannon C, Gaydou EM (1993) Unsaponifiable matter, total sterol and tocopherol contents of avocado oil varieties. J Am Oil Chemists’ Soc 70(6):561–565. https://doi.org/10.1007/BF02545319


Mansouri F, Ben moumen A, Belhaj K, Richard G, Fauconnier M-L, Sindic M, Caid HS, Elamrani A (2018) Effect of crop season on the quality and composition of extra virgin olive oils from Greek and Spanish varieties grown in the oriental region of Morocco. Emirates J Food Agric 30(7):549–562. https://doi.org/10.9755/ejfa.2018.v30.i7.1738


Mezni F, Labidi A, Msallem M, Boussaid M, Khouja M, Khaldi A (2014) Influence of harvest date on fatty acid composition and antioxidant activity of Pistacia lentiscus L. edible oils. J Mater Environ Sci 5(6):1703–1708


Motilva M-J, Romero M-P (2010) In: Chap. 7 - The effect of the ripening process of the olive fruit on the chlorophyll and carotenoid fractions of drupes and virgin oils. In: Preedy VR, Watson RR (ed). Olives and Olive Oil in Health and Disease Prevention, San Diego. pp 59–68. https://doi.org/10.1016/B978-0-12-374420-3.00007-3


Remila S, Atmani-Kilani D, Delemasure S, Connat J-L, Azib L, Richard T, Atmani D (2015) Antioxidant, cytoprotective, anti-inflammatory and anticancer activities of Pistacia lentiscus (Anacardiaceae) leaf and fruit extracts. Eur J Integr Med 7(3):274–286. https://doi.org/10.1016/j.eujim.2015.03.009


Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG (2004) Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana Di Brisighella extra virgin olive oil. J Agric Food Chem 52(11):3649–3654. https://doi.org/10.1021/jf049845a


Yi T, Wen J, Golan-Goldhirsh A, Parfitt DE (2008) Phylogenetics and reticulate evolution in Pistacia (Anacardiaceae). Am J Bot 95(2):241–251. https://doi.org/10.3732/ajb.95.2.241


Youssef NB, Leïla A, Youssef O, Mohamed SN, Nizard D, Chedly A, Mokhtar Z (2012) Influence of the site of cultivation on chetoui olive (Olea europaea L.) oil quality. Plant Prod Sci 15(3):228–237. https://doi.org/10.1626/pps.15.228