Characterization of Phenolic Profile and Antioxidant Potential of Some Algerian Olive Oils Cultivars

Background: Olive oil is a source of antioxidants and poses positive effects on human health. The objective of this study was firstly to identify and quantify the phenolics of some Algerian olive oils; secondly, the antioxidant activity of the samples was assessed. Methods: The virgin olive oils used in this study were derived from three Algerian cultivars, including Azeradj, Bouchouk, and Chemlal. After preparation of the samples,the phenolic, ortho-diphenol and flavonol contents in addition to phenolic profile were determined. Also, antioxidant capacity, reducing power, and 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical scavenging activity values were analyzed. Statistical analysis of the data was done with Statistica 5.5 Fr.Results: The phenolic contents of analyzed olive oils showed significant differences (p<0.05) between three different cultivars. The total phenolics of the studied cultivars were ranged from 132.8 to 318.9 mg Gallic Acid Equivalents (GAE)/kg. The orthodiphenols contents varied between 13.02 and 31.1 mg caffeic acid equivalents/kg. Also, the total flavonol content was ranged from 6.5 to 13.6 mg quercetin equivalents/kg. On the other hand, significant differences (p<0.05) were found between phenolic profiles and antioxidant activity of the three Algerian olive oil cultivars.Conclusion: Both Chemlal and Azeradj Algerian olive oil cultivars can be considered as appropriate sources of bioactive phytochemicals, which play a major role in human health as free radical scavenger and can replace synthetic antioxidant in the food products.© 2018, Shahid Sadoughi University of Medical Sciences. This is an open access article under the Creative Commons Attribution 4.0 International License

Keywords:

Olive Oil , Phenols , Antioxidants