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

M. Douzane; A. Tamendjari; A. K. Abdi; M. S. Daas; F. Mehdid; M. M. Bellal

doi:10.3989/gya.072212

Autores/as

M. Douzane Laboratory of Food Technology, National Institute of the Agronomic research of Algeria
A. Tamendjari Laboratory of Applied Biochemistry, Faculty of Natural and Life Sciences, University of Bejaia
A. K. Abdi Laboratory of Food Technology, National Institute of the Agronomic research of Algeria
M. S. Daas Laboratory of Food Technology, National Institute of the Agronomic research of Algeria
F. Mehdid Laboratory of Food Technology, National Institute of the Agronomic research of Algeria
M. M. Bellal Department of Technology of the Food industry and human Nutrition. Agronomic National Institute of Algiers (INA)

DOI:

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

Palabras clave:

Aceite de oliva virgen, Composición química, Compuestos fenólicos, Variedades argelinas

Resumen

La alta estabilidad oxidativa de los aceites de oliva vírgenes está relacionada con su alta relación de ácidos grasos monoinsaturados/poliinsaturados y con la presencia de componentes antioxidantes, como tocoferoles y polifenoles. En este trabajo se llevó acabo un aislamiento y cuantificación de compuestos fenólicos de aceites de oliva virgenes de variedades argelinas, con el fin de conocer sus potenciales usos y beneficios. La cuantificación de los componentes fenólicos y o-difenólicos se realizó por método tradicional de Folin-Ciocalteu y mediante la reacción con molibdato de sodio, respectivamente. Los compuestos fenólicos individuales cualitativos y cuantitativos en los extractos y en una mezcla estándar fueron determinados por HPLC. Los resultados experimentales muestran que el tirosol, hidroxitirosol y el 4-HBA (ácido 4-hidroxibenzoico) son los principales compuestos fenólicos individuales identificados en el conjunto de la población de las variedades estudiadas. Por otra parte, la población de las variedades con frutos grandes (Grosse du Hamma, Aghenfas, Azeradj, Aguenaou, Aberkane, Bouchouk de Guergour, X-Aghenfas, Rougette de Guelma, Sigoise) se distinguen claramente de las variedades con frutos medios y pequeños. Además, la población de variedades con frutos pequeños (Hamra, Chemlal, Boughenfas, Limli, Aimel y Mekki) presentó el nivel más alto en oleuropeína.

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Citas

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