Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia |
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Authors: | Samia Dabbou Faten Brahmi Ameni Taamali Manel Issaoui Youssef Ouni Mohamed Braham Mokhtar Zarrouk Mohamed Hammami |
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Affiliation: | (1) Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorders” Faculty of Medicine, 5019 Monastir, Tunisia;(2) Laboratory of Characterization and Quality of Olive Oil, Centre of Biotechnology of Borj Cedria, BP 901-2050, Hammam-Lif, Tunisia;(3) Institute of Olive Tree, Sousse, Tunisia |
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Abstract: | The effects of the contents of lipids, pigments, α-tocopherol and phenols were studied in relation to the antioxidant capacity
of five virgin olive oils obtained from five olive cultivars planted in Tunisia (Arbequina, Koroneiki, Leccino, Oueslati and
Chemchali). The antioxidant capacities were evaluated by two different radical scavenging activities: radical scavenging activity
by the DPPH assay (RSA-DPPH) and total antioxidant status by the ABTS test (TAA-ABTS). The highest contents of antioxidant
compounds (75.96, 10.34, 6.32, 15.39 and 241.52 mg kg−1 for oleic acid, O/L ratio, carotenes, chlorophylls and total phenols, respectively) were found for the Koroneiki cultivar
except for α-tocopherol and o-diphenols, which had the highest contents (369 and 160.7 mg kg−1, respectively) in the Leccino and Chemchali cultivars (cvs). Furthermore, the highest antioxidant capacity in virgin olive
oil was observed in the Koroneiki cultivar (0.24 mmol TE kg−1) followed by the Chemchali and Leccino cvs (0.22 and 0.13 mmol TE kg−1) for the TAA-ABTS test. However, the RSA-DPPH activity was higher for the Chemchali cultivar (19.9%) than for the Koroneiki
and Leccino cvs (18.4 and 13.5%, respectively). Correlation between these capacities and the oil composition revealed that
they were mainly influenced by the carotene content, followed by chlorophyll and phenolic contents where the ABTS test was
more pronounced. Then, the antioxidant capacity of the virgin olive oils was correlated with polar components and the lipid
profile which are important for its shelf life. |
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