Antioxidant activity of dried green olives (Carolea cv.)

Piscopo, Amalia; Bruno, Alessandra De; Zappia, Angela; Poiana, Marco

doi:10.1016/j.lwt.2014.03.013

Cited by 21 publications

(21 citation statements)

References 31 publications

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“…The results obtained for fresh olives are similar to those obtained for Portuguese cultivars (Pereira et al 2006), Tunisian cultivars (Ben Othman et al 2009), and Italian cultivars Piscopo et al (2014). However, processed olives contained higher amounts of phenolic compounds than those studied by Blekas et al (2002) and similar contents to those reported by Ben Othman et al (2009).…”

Section: Total Phenolic Contentsupporting

confidence: 83%

“…These significant differences could be explained by the cultivated variety, cultivars with large fruit size (data not shown) have higher amounts of oleuropein (Azzeradj from Seddouk and Gordal) than the small size ones (Sigoise and Bouchouk) as reported previously by Amiot et al (1990). The analyzed cultivars showed higher amounts of oleuropein compared to Tunisian cultivars (Ben Othman et al, 2009) and Italian cultivars (Piscopo et al, 2014). The results confirmed the effect of cultivar and geographical origin on the phenolic content of olives.…”

Section: Hplc Identifi Cation Of Phenolic Compoundssupporting

confidence: 71%

“…These values are much higher than the amount reported by Piscopo et al (2014) in Italian cultivar; with the exception of Bouchouk (0.00 mg·100 g −1 ). In processed olives, the first major phenolic compound was hydroxytyrosol.…”

Section: Hplc Identifi Cation Of Phenolic Compoundscontrasting

confidence: 62%

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Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Mettouchi¹,

Sacchi²,

Moussa³

et al. 2016

Grasas y Aceites

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SUMMARY:The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42-545.42 mg·100 g −1 ) while oleuropein is the major phenolic compound in fresh olives (994.27 mg·100 g −1 ). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12-92.75% in scavenging activity against the DPPH radical, 37.78-93.98% in reducing capacity, 59.45-97.94% in the hydrogen peroxide radical and 7.26-51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index). KEYWORDS: Antioxidant activity; Phenolic compounds; RACI; Spanish style processing; Table olivesRESUMEN: Efecto del procesamiento sobre el contenido fenólico y la actividad antioxidante de aceitunas verdes de mesa argelinas. El estudio se llevó a cabo con siete variedades de aceitunas argelinas y se investigó el efecto de la elaboración al estilo español sobre los compuestos fenólicos individuales y totales; así como los cambios que se producen en la capacidad antioxidante. Los resultados obtenidos muestran que el procesamiento conduce a pérdidas en el contenido fenólico, lo cual es dependiente de la variedad. Sigoise es la variedad menos afectada (12.25%) y Azzeradj de Seddouk la más (94.80%). El perfil fenólico muestra cambios drásticos después de su procesamiento. El hidroxitirosol es el polifenol predominante en aceitunas procesadas (14.42-545.42 mg·100 g −1 ), mientras que la oleuropeína es el compuesto fenólico mayoritario en las aceitunas frescas (994.27 mg·100 g −1 ). En consonancia con la pérdida en estos polifenoles, se detectaron reducciones sustanciales de la actividad antioxidante de los extractos. Se estima en 13.12 a 92.75% la actividad de eliminación de radicales DPPH 37.78-93.98% en la reducción de la capacidad, 59.45 a 97.941% en el radical peróxido de hidrógeno y 7.26-51.66% en la inhibición de blanqueo del β-caroteno. Entre las variedades procesadas, sólo Sigoise presentó un valor positivo de RACI (Indice Relativo de Capacidad Antioxidante).

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Section: Total Phenolic Contentsupporting

confidence: 83%

Section: Hplc Identifi Cation Of Phenolic Compoundssupporting

confidence: 71%

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Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Mettouchi¹,

Sacchi²,

Moussa³

et al. 2016

Grasas y Aceites

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“…A volume of 180 µL of fluorescein solution (0.45 mg·mL -1 ) and 75 µL of the 2,2′-azobis (2-amidino-propane) dihydrochloride AAPH (60 mg·mL -1 ) were added to the assay mixture. ORAC values were calculated and expressed as micromol of trolox equivalents per gram of dry weight (µmol of TE·g -1 dw) (Prior et al, 2003).…”

Section: Hydrophilic Oracmentioning

confidence: 99%

“…These amounts are higher than the luteolin content reported by Dimitrios (2006) for Greek-style naturally black olives (25-75 mg·Kg -1 dw), although the rutin content ranged between 24 (Abelout) and 474 mg·Kg -1 dw (Azeradj). Piscopo et al (2014) reported a decrease in the quercetin amount after the drying of green olives. Also, Brenes et al (1995) noted that the rutin content of the olive flesh decreased with the alkaline treatment, and practically disappeared after the washing step.…”

Section: Individual Flavonoidsmentioning

confidence: 99%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

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SUMMARY:This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results showed that the effects of dry salting on the analyzed parameters were significant (P<0.05). It caused a decrease in total flavonoids with a loss rate of 55%. The HPLC analysis of extracts revealed the presence of four flavonoids: rutin, luteolin-7-glucoside, cyanidin-3-glucoside and cyanidin-3-rutinoside. Among the studied cultivars, Azeradj was characterized by high levels of flavonoids. Concerning the antioxidant activity, diverging results were obtained using different antioxidant assays. Overall, the dry salting induced a reduction in the antioxidant activity with variable values depending on the cultivar. Among the used methods, high correlations were found between flavonoid contents and the FRAP assay.KEYWORDS: Antioxidant activity; Cultivar; Dry salting; Flavonoid; HPLC; Olive RESUMEN: Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos. En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P<0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.

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Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ′′Sigoise′′ Cultivar: Recovery of high‐Added Values Compounds

Mohamadi

Meraghni

Necib

et al. 2023

Chemistry & Biodiversity

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The effluents derived from the processing of table olives stand for a serious environmental problem. The study aims to valorize the brine water of table olives at different stages of ripening (green and black) of the Algerian variety Sigoise of Bejaia (East) and Mascara (West). The physico-chemical characterization revealed that these samples display have a high acid pH and salinity. The comparative study of phenolic levels exhibited showed very significant differences between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives presented showed comparable levels. A high strong antioxidant potential was confirmed by DPPH (CI 50 = 0.35 μg/100 ml -0.50 μg/100 ml) and FRAP (CI 50 = 626.89 μg/100 ml -875.54 μg/100 ml) tests. Chemical screening by HPLC-DAD of the four samples identified high concentrations of hydroxytyrosol (HT) (390.4 mg/100 ml -360.8 mg/100 ml) and tyrosol (202.2 mg/100 ml -101.4 mg/100 ml). This study provided a deeper insight into the phenolic profile and the antioxidant potential of these brines.

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Antioxidant activity of dried green olives (Carolea cv.)

Cited by 21 publications

References 31 publications

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ′′Sigoise′′ Cultivar: Recovery of high‐Added Values Compounds

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