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Phenolic Composition, Isolation, and Structure of a New Deoxyloganic Acid Derivative from Dhokar and Gemri‐Dhokar Olive Cultivars
Author(s) -
Rigane Ghayth,
Salem Ridha Ben,
Sayadi Sami,
Bouaziz Mohamed
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02290.x
Subject(s) - cultivar , oleuropein , chemistry , dpph , gallic acid , abts , sugar , food science , polyphenol , hydroxycinnamic acid , phenols , composition (language) , fructose , chromatography , antioxidant , botany , biology , biochemistry , olive oil , linguistics , philosophy
Two rare olive cultivars, Dhokar and Gemri‐Dhokar, growing in the south of Tunisia were investigated to identify their phenolic profile and evaluate their sugar content and antioxidant activity. The highest value of phenolic content was detected in Gemri‐Dhokar cultivar extract (6.97 g gallic acid equivalents/kg of fresh olive). In addition, sugar content was quantified; glucose (45.17 g/kg of fresh olive) was the predominant sugar in Dhokar cultivar, followed by fructose (40.83 g/kg of fresh olive). The identification of phenolic compounds was based on separation by high‐performance liquid chromatography equipped with a diode array detector followed by liquid chromatography‐mass spectrometry analysis. In both cultivars, Oleuropein aglycon derivatives and elenolic acid were the main phenolic components. Oleuropeins were the major compounds quantified in the Gemri‐Dhokar drupes olives (61.04 mg/100 g of fresh olive), while 0.25 mg/100 g were found in fresh Dhokar. A new iridoid compound, isolated as pure compound, was not previously reported in the literature. Its structure was established by spectroscopic analyses (NMR, UV, MS, and IR). DPPH, ABTS, and FRAP assays showed that the most important antioxidant capacity of olive extracts was found in with Gemri‐Dhokar cultivar.