Open AccessAnalysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette).
Author(s) -
Nora Benrachou,
Rahal lynda,
Chérifa Henchiri
Publication year - 2016
Publication title -
journal of natural remedies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.154
H-Index - 19
eISSN - 2320-3358
pISSN - 0972-5547
DOI - 10.18311/jnr/2016/14725
Subject(s) - unsaponifiable , chemistry , food science , carotenoid , triterpene , sterol , pomace , polyphenol , antioxidant , peroxide value , fraction (chemistry) , iodine value , phenols , olive oil , chromatography , organic chemistry , cholesterol , biochemistry , medicine , alternative medicine , pathology
The study of bioactive compounds on the health of the unsaponifiable fraction of three olive oils from three cultivars of eastern Algeria carried out by gas chromatography revealed the presence of 11 compounds with the predominance of b-Sitosterol, Sterol characteristic of olive oils and having a nutritional and pharmacological value. The highest content was found in Limli oil (81.59%). Two triterpene dialcohols were chromatographed with sterols (erythrodiol and uvaol), the content of which can be identified fraud and to detect whether the virgin oil is mixed with the oil of pomace. Analysis of the alcohol fraction by GPC-FID revealed the predominance of a triterpene alcohol, 24-methylene cycloarenol for the three varieties with a higher content for Blanquette (48.03%) followed by cycloarenol. For the aliphatic alcohols, the analysis shows the predominance of four alcohols with 22, 23, 24 and 28 carbon atoms whose contents are higher for Limli oil. The spectrophotometric determination of antioxidant pigments shows that Limli oil is richer in chlorophylls with an average of 13.53 mg / kg and a significantly higher carotenoid content for Bouricha and Limli (13.10 -12.82 mg / Kg). The total polyphenols were lower for Blanquette (83.36 mg / kg) compared with Bouricha and Limli (133.3 mg / kg and 121.3 mg / kg), making them more stable during oxidation storage and whose beneficial effects of olive oil are mainly attributed to these substances, in particular the antioxidant action that would protect against diseases of oxidative stress.