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Journal of Food Quality and Hazards Control، جلد ۵، شماره ۲، صفحات ۴۹-۵۳
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars
چکیده انگلیسی مقاله 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
کلیدواژه‌های انگلیسی مقاله Olive Oil, Phenols, Antioxidants
نویسندگان مقاله | O. Soufi
Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie


| C. Romero
Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Ctra. deUtrera km1, Edificio 46, 41013 Sevilla, Spain


| M. Hadid
Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie


| H. Louaileche
Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algérie
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-622-2&slc_lang=en&sid=1
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/369/article-369-666504.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Original article
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