Volume 5, Issue 2 (June 2018)                   J. Food Qual. Hazards Control 2018, 5(2): 49-53 | Back to browse issues page

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Soufi O, Romero C, Hadid M, Hamoumraoui K, Louaileche H. Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars. J. Food Qual. Hazards Control. 2018; 5 (2) :49-53
URL: http://jfqhc.ssu.ac.ir/article-1-434-en.html
Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie , souficqa@yahoo.fr
Abstract:   (92 Views)
Background: Olive oil is a source of antioxidants and poses positive effects on human health. The objective of this study was firstly to identify and quantify the phenolics of some Algerian olive oils; secondly, the antioxidant activity of the samples was assessed.
Methods: The virgin olive oils used in this study were derived from three Algerian cultivars, including Azeradj, Bouchouk, and Chemlal. After preparation of the samples, the phenolic, ortho-diphenol and flavonol contents in addition to phenolic profile were determined. Also, antioxidant capacity, reducing power, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity values were analyzed. Statistical analysis of the data was done with Statistica 5.5 Fr.
Results: The phenolic contents of analyzed olive oils showed significant differences (p<0.05) between three different cultivars. The total phenolics of the studied cultivars were ranged from 132.8 to 318.9 mg Gallic Acid Equivalents (GAE)/kg. The ortho-diphenols contents varied between 13.02 and 31.1 mg caffeic acid equivalents/kg. Also, the total flavonol content was ranged from 6.5 to 13.6 mg quercetin equivalents/kg. On the other hand, significant differences (p<0.05) were found between phenolic profiles and antioxidant activity of the three Algerian olive oil cultivars.
Conclusion: Both Chemlal and Azeradj Algerian olive oil cultivars can be considered as appropriate sources of bioactive phytochemicals, which play a major role in human health as free radical scavenger and can replace synthetic antioxidant in the food products.

DOI: 10.29252/jfqhc.5.2.4
Full-Text [PDF 341 kb]   (38 Downloads)    
Type of Study: Original article | Subject: Special
Received: 18/04/15 | Accepted: 18/05/28 | Published: 18/06/23

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