International Journal of Bioinformatics and Biomedical Engineering
Articles Information
International Journal of Bioinformatics and Biomedical Engineering, Vol.1, No.3, Nov. 2015, Pub. Date: Sep. 11, 2015
Ortho-Diphenol Content, Iron Chelating and Hydrogen Peroxide Scavenging Properties of Algerian Virgin Olive Oils
Pages: 211-215 Views: 1598 Downloads: 751
Authors
[01] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
[02] Ouassila Zegane, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
[03] Sonia Keciri, Technical Institute of Arboriculture of Fruits and Vine (TIAFV), Bejaia, Algeria.
Abstract
In the current study, ortho-diphenol content and antioxidant potential of virgin olive oil from two Algerian cultivars (Chemlal and Frantoio) were investigated. The antioxidant activity was evaluated using two spectrophotometric methods: ferrous iron chelating ability and hydrogen peroxide (H2O2) scavenging power. Our results revealed that in addition to the cultivar, both ortho-diphenol content and antioxidant activity of olive oils were significantly influenced by the geographical origin of the olive fruit. Oil extracts of Chemlal cultivar from Biskra had the highest level of ortho-diphenols and exhibited the strongest antioxidant potential, whereas the lowest ortho-diphenol content and the weakest antioxidant activity were recorded for oil of Frantoio cultivar from Biskra. The investigated oils are a good source of bioactive ortho-diphenols confirming the interest of olive oil consumption to prevent oxidative stress and diseases where oxygen reactive species are involved.
Keywords
Virgin Olive Oils, Antioxidant Activity, Ortho-Diphenols, Cultivar
References
[01] Bendini A., Bonoli M., Cerretani L., Bigguzi B., Lercker G. and Toschi, T.G. 2003. Liquid and solid-phase extractions of phenols from virgin olives oil and their separation by chromato¬graphic and electrophoretic methods. Journal of Chromatography, 985: 425–433.
[02] Bengana M., Bakhouche A., Sanchez- Lozano J., Amir Y., and Youyou A. 2013. Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil. Food Research International, 54: 1868–1875.
[03] Boskou D. 2006. Characteristics of the Olive Tree and Olive Fruit in Olive Oil: Chemistry and Technology. Editor, Boskou, D. 2nd edition.
[04] Bubola K.B., Koprivnjak O., Sladonja B. and Belobrajic I. 2014. Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils. Grasas Y Aceites, doi: http://dx.doi.org/10.3989/gya.022214.
[05] Carrasco-Pancorbo A., Gomez-Caravaca A.M., Cerretani L., Bendini A., Segura-CarreteroA. and Fernandez-Gutierrez A. 2006. Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection. Journal of Agricultural and Food Chemistry, 54(21): 7984-7991.
[06] Cicerale S., Conlan X. A., Sinclair A. J. and Keast R.S.J. 2009. Chemistry and health of olive oil phenolics. Critical Reviews in Food Science and Nutrition, 49: 218-236.
[07] Criado M.N., Morello J.R., Motilva M.J. and Romero M.P. 2004. Effect of growing area on pigment and phenolic fractions of virgin olive oils of the Arbequina variety in Spain. Journal of American Oil Chemists Society, 81: 633-640.
[08] Decker E.A. and Welch B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. Journal of Agricultural Food Chemistry, 56: 674-677.
[09] Franco M.N., Galeano-Díaz T., Loppez O., Fernández-Bolaños J.G., Sánchez J., De Miguel C., Gil V. and Martín-Vertedor D. 2014. Phenolic compounds and antioxidant capacity of virgin olive oil. Food Chemistry, 163: 289–298
[10] Guerfel M., Ouni Y., Taamalli A., Boujnah D., Stefanoudaki E. and Zarrouk M. 2009. Effect of location on virgin olive oils of the two main Tunisian olive cultivars. European Journal of Lipid Science and Technology, 111: 926–932.
[11] Gutiérrez F., Villafranca M.J. and Castellano J.M. 2002. Changes in the main components and quality indices of virgin olive oil during oxidation. Journal of the American Oil Chemists' Society, 79(7): 669-676.
[12] Haddam, M., Chimi H., El-Antari A., Zahouily M., Mouhibi R., Zaz A., Ibrahimi M. and Amine A. 2012. Caractérisation physico-chimique et stabilité oxydative des huiles d’olive des variétés Picholine marocaine, Haouzia, Koroneiki et Arbéquine de la région oléicole centrale du Maroc (Chaouia-Ouardigha). Olivae, 119: 23-35.
[13] Mraicha F., Ksantini M., Zouch O., Ayadi M., Sayadi S. and Bouaziz M. 2010. Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening. Food and Chemical Toxicology, 48: 3235–3241.
[14] Ruch R.J., Cheng S.J. and Klaunig J.E. 1989. Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogen, 10: 1003–1008.
[15] Serteser A., Kargıolu M., Gök V., Özcan M. and Arslan D. 2009. Antioxidant properties of some plants growing wild in Turkey. Grasas Y Aceites, 60 (2): 147-154.
[16] Vitaglione P., Savarese M., Paduano A., Scalfi L., Fogliano V., and Sacchi R. 2015. Healthy virgin olive oil: a matter of bitterness. Critical Reviews in Food Science and Nutrition, 55:1808–1818.
[17] Visioli F. and Galli C. 1998. The effect of minor constituents of olive oil on cardiovascular disease: new findings. Nutrition Reviews, 56: 142–147.
[18] Visioli F. and Galli C. 2001. Antiatherogenic components of olive oil. Current Atherosclerosis Reports, 3: 64–67.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - 2017 American Institute of Science except certain content provided by third parties.