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


  • F. Laincer aLaboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia
  • R. Laribi aLaboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia
  • A. Tamendjari aLaboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia
  • L. Arrar Laboratoire de Biochimie Appliquée, Département de Biologie, Université Ferhat Abbas
  • P. Rovellini INNOVHUB – Stazioni Sperimentali per l’ Industria
  • S. Venturini INNOVHUB – Stazioni Sperimentali per l’ Industria




Antibacterial activity, Antioxidant activity, Olive oil, Phenols


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.


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How to Cite

Laincer F, Laribi R, Tamendjari A, Arrar L, Rovellini P, Venturini S. Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities. Grasas aceites [Internet]. 2014Mar.30 [cited 2024Apr.15];65(1):e001. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1466