Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria

Makhlouf, Fatima Zohra; Squeo, Giacomo; Barkat, Malika; Trani, Antonio; Caponio, Francesco

doi:10.1016/j.foodres.2018.08.010

Cited by 28 publications

(38 citation statements)

References 21 publications

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“…TTO (as of a-tocopherol kg -1 ) were detected and quantified using a HPLC Agilent 1100 Series (Agilent Technologies, Palo Alto, CA, USA), detector FLD Agilent 1100 Series set at 290 nm for excitation and 330 nm for emission, a Gemini C 18 100 × 4.6 mm ID, 3 mm particle size column (Phenomenex, Torrence, Usa), a mobile phase of methanol-water (98:2 v/v) and a flow rate of 2 mL min -1 (Gimeno et al, 2000). SP (as mg kg -1 ) extraction for HPLC analysis was carried out according to Caponio et al (2018a) and Makhlouf et al (2018). Approximately 5 g (± 0.001) of EVOO was weighted in a 50 mL plastic falcon and 1 mL of hexane and 2 mL of MeOH/water mixture (70:30 v/v) were added together with 250 mL of an internal standard solution of gallic acid (100 mg L -1 in MeOH/water 70:30, v/v).…”

Section: Oil Analysesmentioning

confidence: 99%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. Results on oil evidenced that all the samples fulfilled the requirements of the European community for extra-virgin olive oils and showed a decrease in total chlorophylls and tocopherols, simple phenols and antioxidant activity during ripening, except for Sivigliana da olio oils, which evidenced an increase in simple polyphenols at the last sampling. A total of 17 volatile compounds were found on oils and those responsible for the green notes of the oils increased during ripening. PCA analysis well distinguished Sivigliana da olio olives from the other two cultivars and, in general, the genetic factor better explained variability, with respect to the ripening degree.

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Section: Oil Analysesmentioning

confidence: 99%

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

et al. 2019

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“…Table 3 shows the quality characteristics of the oils, the total phenolic content, and the antioxidant activity of acorn oils after storage, together with the percentage differences compared with T0 10 . The QS oil had the highest level of FFA, which was about twice as high as was observed in QI and QC, which were, in turn, very similar to each other.…”

Section: Resultsmentioning

confidence: 93%

“…Oil samples were obtained as reported in Makhlouf et al 10 . from mature acorn fruits of three Quercus species: Quercus ilex L. (QI), Quercus suber L. (QS), and Quercus coccifera L. (QC) collected in a forest located in eastern Algeria (in the Oum El Bouaghi region).…”

Section: Methodsmentioning

confidence: 99%

“…Phenolic compounds were separated, tentatively identified using mass spectra (MS 2 ) and λ max and quantified as described by Makhlouf et al 10 . The total phenolic content (TPC) was considered as the sum of the single phenolic compounds quantified.…”

Section: Methodsmentioning

confidence: 99%

“…Milled to flour, acorns have recently been proposed as functional ingredients for producing bread and biscuits 2‐4 . The lipid fraction of acorns is also recognized for having high nutritional quality because it is rich in unsaturated fatty acids and in bioactive compounds, such as polyphenols, tocopherols, and sterols 5‐11 . Acorn oil has a long history of use in most parts of the world as food, cooking oil and in folk medicine.…”

Section: Introductionmentioning

confidence: 99%

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Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

et al. 2020

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BACKGROUND Acorn fruit and its components and by‐products are receiving renewed interest due to their nutritional and phytochemical features. In particular, the oil extracted from acorns is recognized for having high nutritional quality and for being rich in bioactive compounds. Despite the growing interest, few papers are available that consider the evolution of acorn‐oil characteristics during storage. Our aim was to investigate the storage‐related changes in acorn oils extracted from three Quercus species grown in Algeria (Q. ilex, Q. suber, and Q. coccifera) 180 days after production, with a focus on polar and volatile compounds, not yet investigated. Basic quality parameters, phenolic content, antioxidant activity and induction time were also monitored. RESULTS The oxidation markers (peroxide value and UV absorptions) increased during storage, whereas antioxidants decreased. A distinctive volatile profile was observed at the time of production, which underwent changes during storage. Polar compounds increased, whereas induction time decreased. The oil extracted from Quercus suber L. was the most affected by storage time. CONCLUSION Floral and fruity volatile compounds detected in the oils’ headspace could explain the pleasant flavor of acorn oils reported by other authors. As with other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the acorn oils that were studied were quite stable under storage in the dark at room temperature for 6 months. © 2020 Society of Chemical Industry

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Bioactive Phytochemicals from Acorn (Quercus spp.) Oil Processing By-products

Özdikicierler

Akcan

2022

Reference Series in Phytochemistry

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Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria

Cited by 28 publications

References 21 publications

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

Bioactive Phytochemicals from Acorn (Quercus spp.) Oil Processing By-products

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