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Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents

Received: 25 March 2015     Accepted: 25 March 2015     Published: 23 April 2015
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Abstract

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.

Published in Journal of Plant Sciences (Volume 3, Issue 3-1)

This article belongs to the Special Issue Valorization of Leaves, Fruits and Stems of Aromatic Plants and Studies of Their Vegetative Cycle ; Extraction, Purification and Biological Activities

DOI 10.11648/j.jps.s.2015030301.12
Page(s) 8-12
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Olea europaea L., Anthocyanin, Caroenoids, Phytochemical Composition, Antioxidant Activity

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Cite This Article
  • APA Style

    Faten Brahmi, Beligh Mechri, Madiha Dhibi, Mohamed Hammami. (2015). Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents. Journal of Plant Sciences, 3(3-1), 8-12. https://doi.org/10.11648/j.jps.s.2015030301.12

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    ACS Style

    Faten Brahmi; Beligh Mechri; Madiha Dhibi; Mohamed Hammami. Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents. J. Plant Sci. 2015, 3(3-1), 8-12. doi: 10.11648/j.jps.s.2015030301.12

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    AMA Style

    Faten Brahmi, Beligh Mechri, Madiha Dhibi, Mohamed Hammami. Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents. J Plant Sci. 2015;3(3-1):8-12. doi: 10.11648/j.jps.s.2015030301.12

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  • @article{10.11648/j.jps.s.2015030301.12,
      author = {Faten Brahmi and Beligh Mechri and Madiha Dhibi and Mohamed Hammami},
      title = {Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents},
      journal = {Journal of Plant Sciences},
      volume = {3},
      number = {3-1},
      pages = {8-12},
      doi = {10.11648/j.jps.s.2015030301.12},
      url = {https://doi.org/10.11648/j.jps.s.2015030301.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.s.2015030301.12},
      abstract = {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.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents
    AU  - Faten Brahmi
    AU  - Beligh Mechri
    AU  - Madiha Dhibi
    AU  - Mohamed Hammami
    Y1  - 2015/04/23
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jps.s.2015030301.12
    DO  - 10.11648/j.jps.s.2015030301.12
    T2  - Journal of Plant Sciences
    JF  - Journal of Plant Sciences
    JO  - Journal of Plant Sciences
    SP  - 8
    EP  - 12
    PB  - Science Publishing Group
    SN  - 2331-0731
    UR  - https://doi.org/10.11648/j.jps.s.2015030301.12
    AB  - 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.
    VL  - 3
    IS  - 3-1
    ER  - 

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Author Information
  • Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia

  • Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia

  • Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia

  • Laboratory of Biochemistry, UR03/ES-08 ‘‘Human Nutrition and Metabolic Disorder”, Faculty of Medicine, University of Monastir, Monastir ,Tunisia

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