Abstract
Pistacia lentiscus fruit’s oil is very known in traditional maghrebian medicine. The objective of this study is to investigate the physicochemical properties of lentisk oil such as quality and structure indices as well as pigment and phenolic content. The present study describes also the development of lentisk oil-based emulsions. The required HLB value was determined using a creaming index on emulsions prepared with emulsifier blends of varying HLB values. The HLB value of the emulsion with the least creaming index was taken as the required HLB. Based on this method, the required HLB value of lentisk oil was determined as 7.
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