Grasas y Aceites, Vol 65, No 1 (2014)

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities


https://doi.org/10.3989/gya.035713

F. Laincer
aLaboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia, Algeria

R. Laribi
aLaboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia, Algeria

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

L. Arrar
Laboratoire de Biochimie Appliquée, Département de Biologie, Université Ferhat Abbas, Algeria

P. Rovellini
INNOVHUB – Stazioni Sperimentali per l’ Industria, Italy

S. Venturini
INNOVHUB – Stazioni Sperimentali per l’ Industria, Italy

Abstract


The phenolic compositions, antioxidant and antimicrobial activities against six bacteria of phenolic extracts of olive oil varieties from eleven Algerian varieties were investigated. The antioxidant activity was assessed by determining the scavenging effect on the DPPH and ABTS.+ radicals. The antimicrobial activity was measured as a zone of inhibition and minimum inhibitory concentration (MIC) on human harmful and foodborne pathogens. The results show that total phenols was significantly (p < 0.05) correlated with DPPH (r = 0.72) and ABTS.+ radicals (r = 0.76). Among the bacteria tested, S. aureus and to a lesser extent B. subtilis showed the highest sensitivity; the MIC varied from 0.6 to 1.6 mg·mL-1 and 1.2 to 1.8 mg·mL-1, respectively. The results reveal that Algerian olive oils may constitute a good source of antioxidant and antimicrobial agents.

Keywords


Antibacterial activity; Antioxidant activity; Olive oil; Phenols

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