Grasas y Aceites, Vol 64, No 3 (2013)

Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria


https://doi.org/10.3989/gya.072212

M. Douzane
Laboratory of Food Technology, National Institute of the Agronomic research of Algeria, Algeria

A. Tamendjari
Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia, Algeria

A. K. Abdi
Laboratory of Food Technology, National Institute of the Agronomic research of Algeria, Algeria

M. S. Daas
Laboratory of Food Technology, National Institute of the Agronomic research of Algeria, Algeria

F. Mehdid
Laboratory of Food Technology, National Institute of the Agronomic research of Algeria, Algeria

M. M. Bellal
Department of Technology of the Food industry and human Nutrition. Agronomic National Institute of Algiers (INA), Algeria

Abstract


The high oxidative stability of virgin olive oil is related to its high monounsaturated/polyunsaturated ratio and to the presence of antioxidant compounds, such as tocopherols and phenols. In this paper, the isolation of phenolic compounds from virgin olive oil from several Algerian varieties was tested and discussed in order to know its potential uses and benefits. Quantification of phenolic and o-diphenolic substances was performed using the traditional Folin-Ciocalteau method and the sodium molybdate reaction, respectively. The qualitative and quantitative characterizations of phenolic compounds were carried out by HPLC.
The experimental results show that tyrosol, hydroxytyrosol and 4-HBA (4-hydroxybenzoic acid) are the main individual phenolic compounds identified in the varieties studied. The varieties with large fruits (Grosse du Hamma, Aghenfas, Azeradj, Aguenaou, Aberkane, Bouchouk de Guergour, X-Aghenfas, Rougette de Guelma, Sigoise) are clearly distinguished from the varieties with medium-sized and small fruits by having the highest levels of individual phenolic compounds. Moreover, varieties with small fruits (Hamra, Chemlal, Boughenfas, Limli, Aimel and Mekki) presented the highest levels of oleuropein.

Keywords


Algerian varieties; Chemical composition; Phenolic compounds; Virgin olive oil

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