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Regional specificity of Algerian olive oil

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Algeria is the ninth biggest producer of olive oil in the world and the fourth biggest producer of table olives. In 2023, 868,754 tons of this product were produced there. The paper examines the regional and climatic special features of olive oil (OO) production with detalization by this product grown in Algeria. The fatty acid composition of OO produced in various regions of the country was studied in comparison with oil from Spain and Italy. The positive effect of diets and medicines based on OO is described. The prospects of the development of target products based on protein-fat modules with the use of OO from certain Algerian regions are indicated.

About the Authors

H. Ghernoug
Russian Biotechnological University; Faculty of Nutrition and Food Sciences, Hassiba Ben Bouali University of Chlef
Russian Federation

Hatem Ghernoug, Postgraduate Student, Department of Natural and Life Sciences; Postgraduate Student, Department Functional Food Product Design and Nutritionology

Rue N19, Chlef Governorate, Ouled Fares, 02180, Algeria

11, Volokolamsk highway, 125080, Moscow

Tel.: +7–920–487–05–34


I. M. Chernukha
Russian Biotechnological University; V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation

Irina M. Chernukha, Doctor of Technical Sciences, Professor, Academician of RAS, Principal Researcher

26, Talalikhina str., Moscow, 109316

Tel.: +7–495–676–95–11 (109)

D. A. Utyanov
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation

Dmitry A.  Utyanov, Candidate of Technical Sciences, Research Scientist, Laboratory «Scientific and methodical work, biological and analytical research»

26, Talalikhina str., Moscow, 109316

Tel.: +7–495–676–95–11 (109)


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For citations:

Ghernoug H., Chernukha I.M., Utyanov D.A. Regional specificity of Algerian olive oil. Food systems. 2023;6(3):337-341. (In Russ.)

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)