Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents
Journal of Plant Sciences
Volume 3, Issue 3-1, June 2015, Pages: 8-12
Received: Mar. 25, 2015;
Accepted: Mar. 25, 2015;
Published: Apr. 23, 2015
Views 4291 Downloads 168
Faten Brahmi, Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Beligh Mechri, Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Madiha Dhibi, Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
Mohamed Hammami, Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia
The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the fruits varied considerably. The results indicated that the extent of antioxidant activity of the extract is in accordance with the amount of phenolics present in the olive fruit.
Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents, Journal of Plant Sciences. Special Issue: Valorization of Leaves, Fruits and Stems of Aromatic Plants and Studies of Their Vegetative Cycle ; Extraction, Purification and Biological Activities.
Vol. 3, No. 3-1,
2015, pp. 8-12.
Ames, B.N., Gold, L.S., Willet, W.C (1995) The causes and prevention of cancer. Proc Natl Acad of Sci USA 92, 5258–5265.
Ness, A.R., Powles, J.W (1997) Fruit and vegetables, and cardiovascular disease: a review. Int J Epidemiol 26, 1–13.
Cao, G., Russell, R.M., Lischner, N., Prior, R.L (1998) Serum antioxidant capacity is increased by consumption of strawberries spinach, red wine or vitamin C in elderly women. J Nutr 128, 2383–2390.
Lang, A.E., Lozano, A.M (1998) Parkinson’s disease. First of two parts. N. Engl J Med 339, 111–114.
Christen, Y (2000) Oxidative stress and Alzheimer’s disease. Am J of Clin Nutr 71, 621S–629S.
Liu, R.H (2004) Potential synergy of phytochemicals in cancer prevention: mechanism of action. J Nutr 134, 3479S– 3485S.
Diplock, A. T., Charleux, J. L., Crozier-Willi, G., Kok, F. J., Rice- Evans, C., Roberfroid, M., et al. (1998). Functional food science and defence against reactive oxidative species. Br J Nutr 80, 77–112.
Helen, A., Krishnakumar, K., Vijayammal, P. L., Augusti, K. T (2000) Antioxidant effect of onion oil (Allium cepa. Linn) on the damage induced by nicotine in rats as compared to alphatocopherol. Toxicol Lett 116, 61–68.
Dabbou, S., Issaoui, M., Servili, M., Taticchi, A., Sifi, S., Montedoro, G. F et al (2009) Characterisation of virgin olive oils from European olive cultivars introduced in Tunisia. Eur J Lipid Sci Technol 111, 292–401.
Issaoui, M., Ben Hassine, K., Flamini, G., Brahmi, F., Chehab, H., Aouni, Y., (2009) Discrimination of some monovarietal olive oils according to their oxidative stability, volatiles compounds and sensory analysis. J Food Lipids 16, 164–186.
Ben Temime, S., Taamalli, W., Baccouri, B., Abaza, L., Daoud, D., Zarrouk, M (2006) Changes in olive oil quality of Chétoui variety according to origin of plantation. J Food Lipids 13, 88–99.
Padmavati, M., Sakthivel, N., Thara, K.V., Reddy, A.R (1997) Differential sensitivity of rice pathogens to growth inhibition by flavonoids. Phytochemistry 46, 499–502. Pansiot, F.P., Rebour, H., 1961. Mejoramiento del cultivo del olivo. FAO, Rome, pp. 251–259.
Chung, Y.C., Chen, S.J., Hsu, C.K., Chang, C.T., Chou, S.T (2005) Studies on the antiox-idative activity of Graptopetalum paraguayense E. Walther. Food Chem 91, 419–424.
Gould, K.S., Markham, K.R., Smith, R.H., Goris, J.J (2000) Functional role of anthocyanins in the leaves of Quintinia serrata A. Cunn. J. Exp. Bot 51, 1107–1115.
Giusti, M.M., Wrolstad, R.E (2000) Characterization and measurement of anthocyanins by UV–Visible spectroscopy. In: Wrolstad, R.E. (Ed.), Current protocols in Food Analytical Chemistry. Wiley, New York, pp. F1.2.1–F1.2. 13.
Talcott, S.T., Howard, L.R (1999) Phenolic autoxidation is responsible for color degra-dation in processed carrot puree. J. Agric. Food Chem 47, 2109–2115.
Gross, J (1991) Pigments in Vegetables: Chlorophylls and Carotenoids. Van Nostrand Reinhold, New York.
Sokmen, A., Jones, B. M., Erturk, M (1999) The in vitro antibacterial activity of Turkish plants. J Ethnopharmacol 67, 79–86.
Montedoro, G.F., Servili, M., Baldioli, M., Miniati, E (1992) Simple and hydrolysable compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem 40,1571–1576.
Zhishen, J., Mengcheng, T., Jianming, W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64, 555–559.
Kontogiorgis, C., Hadjipavlou-Litina, D (2005) Synthesis and antiinflammatory activity of coumarin derivatives. J Med Chem 48, 6400.
Sies, H., Stahl, W (1995) Vitamins E and C, beta;-carotene and carotenoids as antioxidants. Am J Clin Nutr 62, 1315 s–1321s.
Slattery, M. L., Benson, J., Curtin, K., Ma, K. N., Schaeffer, D., Potter, J. D (2000) Carotenoids and colon cancer. Am J Clin Nutr 71, 575–582.
Hatano, T., Edamatsu, R., Mori, A (1989) Effects of interaction of tannins with coexisting substances. Chem. Pharm. Bull 37, 2016–2021.
Duh, P.D., Tu, Y.Y., Yen, G.C (1999) Antioxidative activity of water extracts of Hamg jyur (Chrysanthemum morifolium). Lebensm.-Wiss. Technol 32, 269–277.
Tanaka, M., Kuei, C.W., Nagashima, Y (1998) Application of antioxidative maillrad reaction products from histidine and glucose to sardine products. Nippon Suisan Gakkaishi 47, 1409–1414.
Alothman, M., Rajeev, B., Karim, A.A (2009) Antioxidant capacity and phenolic content of selected tropical fruit from Malaysia, extracted with different solvents. Food Chem 115, 785–788.
Antolovich, M., Prenzler, P., Robards, K., Ryan, D (2000) Sample preparation in the determination of phenolic compounds in fruit. Analyst 125, 989–1009.
Luthria, D. L., Mukhopadhyay, S (2006) Influence of sample preparation on assay of phenolic acids from eggplant. J. Agric. Food Chem 54, 41–47.
Karmanoli, K (2002) Secondary metabolites as allelochemicals in plant defence against microorganisms of the phyllosphere. In: Reigosa, M., Pedrol, N. (Eds.), Allelopathy from Molecules to Ecosystems. Science Publishers Inc., NH, USA, 277–288.
Borchers, A.T., Keen, C.L., Gerstiwin, M.E (2004) Mushrooms, tumors, and immunity: an update. Exp. Biol. Med 229, 393–406.
Guo, C., Yang, J., Wei, J., Li, Y., Xu, J., Jiang, Y (2003) Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutr Res 23, 1719–1726.