Influence of Extraction Method on Physicochemical Properties, Fatty Acid Profile, and Tocol Content of <i>Pistacia lentiscus</i> Oil From the Hodna Subarid Region (Algeria)

The main objective of this study was to assess the influence of the subarid origin and extraction process (traditional hot and cold methods) on the physicochemical properties, fatty acid (FA) composition, and tocol profile of Pistacia lentiscus fruit oil from the Hodna region of Algeria. According to the physicochemical characteristics, differences were observed between oils obtained through cold pressing and hot extraction. The fruit of P. lentiscus yielded an edible oil that is abundant in unsaturated FAs (UFAs), specifically oleic (52.36%-57.94%) and linoleic acids (16.03%-19.57%). The major tocol of HLHO (Hodna lentisk hot oil) was α-tocopherol at 59.96 mg/kg, whereas γ-tocopherol was the predominant tocol of HLCO (Hodna lentisk cold oil) at 19.64 mg/kg. β-Tocotrienol (8.11 mg/kg) and γ-tocotrienol (8.02 mg/kg) were the main tocotrienols of HLHO and HLCO, respectively. The subarid origin of P. lentiscus and the extraction method considerably influenced the physicochemical properties and the FA and tocol compositions of Hodna lentisk oils, especially HLCO, which were rich in UFAs and proved to be valuable sources of vitamin E. These oils could serve as alternatives to synthetic ingredients in the health, culinary, and personal care industries.