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Extra Virgin Olive Oil Components and Oxidative Stability from Olives Grown in Tunisia
Author(s) -
Dabbou Samia,
Brahmi Faten,
Taamali Ameni,
Issaoui Manel,
Ouni Youssef,
Braham Mohamed,
Zarrouk Mokhtar,
Hammami Mohamed
Publication year - 2010
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-010-1600-3
Subject(s) - dpph , abts , cultivar , chemistry , phenols , tocopherol , food science , antioxidant , carotene , botany , horticulture , vitamin e , biology , biochemistry
Abstract The effects of the contents of lipids, pigments, α‐tocopherol and phenols were studied in relation to the antioxidant capacity of five virgin olive oils obtained from five olive cultivars planted in Tunisia (Arbequina, Koroneiki, Leccino, Oueslati and Chemchali). The antioxidant capacities were evaluated by two different radical scavenging activities: radical scavenging activity by the DPPH assay (RSA‐DPPH) and total antioxidant status by the ABTS test (TAA‐ABTS). The highest contents of antioxidant compounds (75.96, 10.34, 6.32, 15.39 and 241.52 mg kg −1 for oleic acid, O/L ratio, carotenes, chlorophylls and total phenols, respectively) were found for the Koroneiki cultivar except for α‐tocopherol and o ‐diphenols, which had the highest contents (369 and 160.7 mg kg −1 , respectively) in the Leccino and Chemchali cultivars (cvs). Furthermore, the highest antioxidant capacity in virgin olive oil was observed in the Koroneiki cultivar (0.24 mmol TE kg −1 ) followed by the Chemchali and Leccino cvs (0.22 and 0.13 mmol TE kg −1 ) for the TAA‐ABTS test. However, the RSA‐DPPH activity was higher for the Chemchali cultivar (19.9%) than for the Koroneiki and Leccino cvs (18.4 and 13.5%, respectively). Correlation between these capacities and the oil composition revealed that they were mainly influenced by the carotene content, followed by chlorophyll and phenolic contents where the ABTS test was more pronounced. Then, the antioxidant capacity of the virgin olive oils was correlated with polar components and the lipid profile which are important for its shelf life.