Antioxidant capacity of Tunisian virgin olive oils from dif | 15992
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African Journal of Food Science and Technology

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Antioxidant capacity of Tunisian virgin olive oils from different olive cultivars


Samia Dabbou, Faten Brahmi, Sihem Dabbou, Manel Issaoui, Samira Sifi and Mohamed Hammami

This work aimed to study the antioxidant capacity of phenolic extracts of four Tunisian olive oils from Chaïbi, Oueslati and two mixture olive cultivars in relation to their lipid composition and α-tocopherol content. Oleic acid showed high levels (>70%) except for Mix1 (66.2%). α-tocopherol contents were higher than 300 mg kg-1 except for Oueslati oil (171.6 mg kg-1). Total phenol content ranged between 396 and 652 mg kg-1. Furthermore, the highest antioxidant capacity in virgin olive oil measured by the two methods total antioxidant activity by ABTS test (TAA-ABTS) and radical scavenging activity by DPPH assay (RSA-DPPH), was observed in Mix2 (0.9 mmol TE kg-1 and 72.3%, respectively) which showed the correlation between the antioxidant capacity of virgin olive oils studied with polar components and lipid profile, important components to their shelf life. The results obtained from this study imply that Tunisian cultivars are a precious source of bioactive compounds with high antioxidant activities that have a synergistic effect.

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