Abstract This work aimed to study the effect of different steps of Spanish-style processing (raw olives, lye treatment, washing, and fermentation) on the oil quality index (Acidity, peroxide value (PV) and extinction coefficient UV at 232 nm and 270), fatty acids, phenols, tocopherols, hexanal and nonanal compounds, and antioxidant activity of the lipid fraction of green Sigoise and Azzeradj cultivar. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) was used to discriminate the samples according to cultivars and elaboration phases. Most of the variance of the quality parameters and fatty acids was due to cultivars and less for processing. After processing, a substantial loss in the total and individual phenolic compounds was recorded (79.25% and 67.58% for Azzeradj and Sigoise, respectively), but the most significant reduction occurred at lye treatment and washing step rather than the fermentation. Tocopherols were less affected than the phenolic compounds. The antioxidant activity against DPPH radicals of the total lipid fraction of olives was less affected than that of its methanolic extract alone.

中文翻译：

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Sigoise 和 Azzeradj 品种西班牙式食用橄榄加工过程中脂质部分的质量。

摘要 本工作旨在研究西班牙式加工的不同步骤（生橄榄、碱液处理、洗涤和发酵）对油质指数（酸度、过氧化值 (PV) 和消光系数 UV 在 232 nm 和 270 )、脂肪酸、酚类、生育酚、己醛和壬醛化合物，以及绿色 Sigoise 和 Azzeradj 品种的脂质部分的抗氧化活性。使用主成分分析 (PCA) 和层次聚类分析 (HCA) 根据栽培品种和加工阶段区分样品。质量参数和脂肪酸的大部分差异是由于品种造成的，加工过程较少。处理后，记录到总酚类化合物和单个酚类化合物的大量损失（Azzeradj 和 Sigoise 分别为 79.25% 和 67.58%），但最显着的减少发生在碱液处理和洗涤步骤，而不是发酵。与酚类化合物相比，生育酚受到的影响较小。橄榄总脂质部分对 DPPH 自由基的抗氧化活性比单独的甲醇提取物受到的影响要小。