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
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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.
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