الخلاصة:
The present study focuses on the biological, physiological and biochemical behavior of the
cultivated olive tree, Olea europaea L., represented by four varieties sampled at the Maazouzi
Lakhdar station, Mila: Sigoise, Rougette, Chemlel and Dathier. The morphological
characterizations (quantitative and qualitative), relating to the leaves, fruits and cores, described
in the descriptors of the International Olive Council (IOC, 2003), revealed differences between
the varieties. The set of morphological traits assessed during the three years of study (2013-2014-
2015) revealed a significant difference between the varieties studied confirmed by coefficients of
variation ranging from 2.81% to 39.14%. Positive correlations between mean precipitation,
duration of insolations and morphological characters ranged from r = 0.839 to 0.946, and
negative for fruit width and nuclei with temperature.
The results of the analysis of the biochemical characterization data revealed a great
difference between the varieties. The most important lipid content was recorded in Sigoise leaf
and fruit, Rougette gave the best sugar content in the leaves, as well as in Chemlel fruits. The
qualitative analysis performed by phytochemical screening revealed the presence of several
families of natural compounds in both organs. Rougette has been the dominant variety for total
leaf and fruit phenol and flavonoid content, and Dathier for tannins. Quantitative analyzes of the
phenolic compounds identified in the hydromethanol extracts by HPLC identified four
compounds: fumaric acid, gallic acid, oleuropein and caffeic acid, seven compounds in the
leaves: fumaric acid, gallic acid, oleuropein, 4-hydroxybenzoic acid acid, caffeic acid, ellagic
acid and t-3 hydroxyroamic acid, with a significant dominance of Oleuropein.
The evaluation of the biological potential of leaf and fruit extracts, revealed a significant
anticoagulant activity in Chemlel for both organs and an antioxidant power of interest in
Rougette leaves and Sigois fruits. All extracts have an important antibacterial power, extracts of
leaf at Rougette gave a better zone of inhibition against S. aureus.
