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
[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.
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.
Virgin Olive Oils, Antioxidant Activity, Ortho-Diphenols, Cultivar
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