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RESEARCH PRODUCT

Identification and quantitation of tocopherols, carotenoids and triglycerides in edible Pistacia lentiscus oil from Tunisia

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International audience; The fruits of Pistacia lentiscus are a source of a fixed oil used in some forested areas for culinary purposes and in traditional medicines. The aim of this study was to evaluate the levels of tocopherols, carotenoids and triglycerides in this oil using high-performance liquid chromatography (HPLC). The results demonstrated the presence of two vitamin E isomers; α- and γ-tocopherols, at respective concentrations of 119 mg and 23 mg per kg of oil. β-carotene, lutein and zeaxanthin were the principal carotenoid molecules identified. β-carotene was the main molecule present, with a level of 6.13 mg/kg oil. Di-unsaturated triglycerides comprised more than half of the total triglycerides (TAG) present. Dioleopalmitin (OOP), palmitooleolinolein (POL) and triolein (OOO) were the principal TAG molecules, at respective percentages of 26%, 17% and 13%. This study highlighted the nutritional value of this non-wood forest product and therefore increases the possibility of its use by the food industry.