Dataset: Fatty acid, triacylglycerol, and tocochromanol composition of 12 olive oils from Algeria

Twelve olive oil samples from Algeria were investigated in terms of their fatty acid, triacylglycerol, and tocochromanol composition using gas chromatography (GC-FID) and high-performance liquid chromatography (HPLC-FLD). The objective of this study was to provide an overview of the chemical composition of Algerian olive oils. As expected, the samples were characterized by a predominance of oleic acid (57.42–71.07%), followed by palmitic acid (12.24–17.59%) and linoleic acid (5.20–15.50%). Additional fatty acids were also identified and quantified. These predominant fatty acids constituted the main acyl moieties of the triacylglycerols (TAGs), with OOO (16.91–31.51%), POO (24.55–31.46%), and PLO (6.78–14.53%) being the major TAG species. The total tocochromanol content ranged from 76 to 255 mg/kg oil, with α-tocopherol as the major isomer in all analyzed samples. The data presented contribute to the existing knowledge on olive oil composition and provide a basis for further studies and interpretation.