Aceites de oliva de Argelia: Componentes fenólicos, actividades antioxidante y antibacteriana
DOI:
https://doi.org/10.3989/gya.035713Palabras clave:
Aceite de oliva, Actividad antibacteriana, Actividad antioxidante, FenolesResumen
Se ha estudiado la composición fenólica y las actividades antioxidante y antimicrobiana, contra seis bacterias, de extractos de aceites de oliva de once variedades argelinas. La actividad antioxidante se evaluó mediante la determinación del efecto captador de radicales de DPPH y ABTS.+. La actividad antimicrobiana se midió como zona de inhibición y como concentración inhibitoria mínima (MIC) sobre bacterias perjudiciales humanas y agentes patógenos transmitidos por los alimentos. Los resultados mostraron que los fenoles totales está significativamente (p < 0,05) correlacionados con DPPH (r = 0,72) y los radicales ABTS.+ (r= 0,76). Entre las bacterias ensayadas, S. aureus y, en menor grado B. subtilis mostraron la mayor sensibilidad; el MIC varió de 0,6 a 1,6 mg·mL-1 y 1,2 a 1,8 mg·mL-1 respectivamente. Los resultados muestran que los aceites de oliva argelinos pueden constituir una buena fuente de antioxidantes y agentes antimicrobianos.
Descargas
Citas
Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M. 2009. Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia. Sci. Hortic. 120, 77–83. http://dx.doi.org/10.1016/j.scienta.2008.10.006
Arslan D. 2012. Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. Grasas Aceites 63,158–166. http://dx.doi.org/10.3989/gya.071611
Bendini A, Bonoli M, Cerretani L, Bigguzi B, Lercker G, Toschi, TG. 2003. Liquid and solid-phase extractions of phenols from virgin olives oil and their separation by chromatographic and electrophoretic methods. J. Chromatogr. 985, 425–433. http://dx.doi.org/10.1016/S0021-9673(02)01460-7
Bisignano G, Tomaino A, Cascio RL, Crisafi G, Uccella N, Saija, A.1999. On the in-vitro antimicrobial activity of oleuropein and hydroxytyrosol. J. Pharm. Pharmacol. 51, 971–974. http://dx.doi.org/10.1211/0022357991773258
Brenes M, Hidalgo, FJ, García A, Ríos JJ, García P, Zamora R, Garrido A. 2000. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem Soc. 77, 715–720. http://dx.doi.org/10.1007/s11746-000-0115-4
Brenes M, Medina E, Romero C, De Castro A. 2006. Antimicrobial activity of olive oil. Agro Food Industry hi-tech, 18, 6–8.
Bubonja-Sonje M, Giacometti J, Abram M. 2011. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols. Food Chem. 127, 1821–1827. http://dx.doi.org/10.1016/j.foodchem.2011.02.071
Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura Carretero A, Del Carlo M, Gallina-Toschi T, Lercker G, Compagnone D, Fernández-Gutiérrez A. 2005. Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil. J. Agri. Food Chem. 53, 8918–8925. http://dx.doi.org/10.1021/jf0515680
Cerretani L, Bendini A, Del Caro A, Piga A, Vacca V, Caboni M F, Toschi TG. 2006. Preliminary characterization of virgin olive oils obtained from different cultivars in Sardinia. Eur. Food Res. Technol. 222, 354–361 http://dx.doi.org/10.1007/s00217-005-0088-9
Cicerale S, Conlan X A, Sinclair AJ, Keast R S J. 2009. Chemistry and health of olive oil phenolics. Crit. Rev. Food Sci. Nutr. 49, 218–236. http://dx.doi.org/10.1080/10408390701856223
Cicerale S, Lucas L, Keast, R. 2010. Biological activities of phenolic compounds present in virgin olive oil. Int. J. Mol. Sci. 11, 458–479. http://dx.doi.org/10.3390/ijms11020458
Cowan MM. 1999. Plant products as antimicrobial agents. Clin Microbiol Rev. 12, 564–582.
Favati F, Caporale G, Bertuccioli, M. 1994. Rapid determination of phenol content in extra virgin olive oil. Grasas Aceites 45, 68–70. http://dx.doi.org/10.3989/gya.1994.v45.i1-2.974
Furneri PM, Piperno A, Saija A, Bisignano G. 2004. Antimicrobial activity of hydroxytyrosol. Antimicrob. Agents Ch. 48, 4892–4894. http://dx.doi.org/10.1128/AAC.48.12.4892-4894.2004
Haddada FM, Krichène D, Manai H, Oueslati I, Daoud D, Zarrouk M. 2008. Analytical evaluation of six monovarietal virgin olive oils from Northern Tunisia. J. Lipid Sci Technol. 110, 905–913. http://dx.doi.org/10.1002/ejlt.200700251
Ilyasoglu H, Ozcelik B, Hoed V V, Verhe R. 2010. Characterization of Aegean Olive Oils by Their Minor Compounds. J. Am. Oil Chem. Soc. 87, 627–636. http://dx.doi.org/10.1007/s11746-009-1538-5
IOC 1996. Analyse spectrophotometrique dans l'ultraviolet. Conseil Oléicole International/T20/ Doc 19 6 juin 1996, Madrid. Espagne.
IOC 2003. Classification des huiles d'olive. Normes Internationales applicables à l'huile d'olive et l'huile de grignon d'olive. Conseil Oléicole International.
IUPAC 1979. International Union of Pure and Applied Chemistry. Méthodes d'analyses des matières grasses et dérivés. 6éme édition. Edition ETIG. Paris.
García-González D L, Romero N, Aparicio, R. 2010. Comparative Study of Virgin Olive Oil Quality from Single Varieties Cultivated in Chile and Spain. J. Agric. Food Chem. 58, 12899–12905. http://dx.doi.org/10.1021/jf1031313
Kappel VD, Costa GM, Scola G, Silva FA, Landell MF, Valente P, Souza D, Vanz D, Reginatto F, Moreira CDG. 2008. Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L. var. pendulum at different maturity stages. J. Med. Food 11, 267–274. http://dx.doi.org/10.1089/jmf.2007.626
Karaosmanoglu H, Soyer F, Ozen B, Tokatli F. 2010. Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils. J. Agric. Food Chem. 58, 8238–8245 http://dx.doi.org/10.1021/jf1012105
Keceli T, Gordon MH. 2001. The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil. J. Sci. Food Agric. 81, 1391–1396. http://dx.doi.org/10.1002/jsfa.959
Lavelli L. 2002. Comparison of the antioxidant activities of extra virgin olive oils J. Agri. Food Chem. 50, 7704–7708. http://dx.doi.org/10.1021/jf020749o
Majewska M, Skrzycki M, Podsiad M, Czeczot H. 2011. Evaluation of antioxidant potential of flavonoids: an in vitro study. Acta Pol. Pharm. 68, 611–5.
Medina E, De Castro A, Romero C, Brenes M. 2006. Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity. J. Agric. Food Chem. 54, 4954–4961. http://dx.doi.org/10.1021/jf0602267
Minioti KS, Georgiou CA. 2010. Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity. Grasas Aceites 61, 45–51 http://dx.doi.org/10.3989/gya.010508
Montedoro GF, Servili M, Baldioli M, Miniati E. 1992.Simple and hydrolyzable compounds in virgin olive oil. 1. Their extraction, separation and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 40, 1571–76. http://dx.doi.org/10.1021/jf00021a019
Nakbi A, Issaoui M, Dabbou S, Koubaa N, Echbili A, Hammami M, Attia N. 2010. Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils. J. Food Compos. Anal. 23, 711–715. http://dx.doi.org/10.1016/j.jfca.2010.05.003
NGD C89. 2010. Determinazione dei biofenoli negli oli di oliva mediante HPLC. 1–8
Oliveras-Lopez M J, Innocenti M, Giaccherini C, Ieri F, Romani A, Mulinac N. 2007. Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids. Talanta 73, 726–732. http://dx.doi.org/10.1016/j.talanta.2007.04.045
Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhalder B, Bartsch H. 2000. Identification of lignans as major components in the phenolic fraction of olive oil. Clin. Chem. 46, 976–988.
Papadopoulou C, Soulti K, Roussis IG. 2005. Potential Antimicrobial Activity of Red and White Wine Phenolic Extracts against Strains of Staphylococcus aureus, Escherichia coli and Candida albicans. Food Technol. Biotechnol. 43, 41–46.
Pereira JA, Pereira APG, Ferreira IGFR, Valentap P, Andrade PB, Seabra R, Estivinho L, Bento A. 2006. Table olives from Portugal; phenolic compounds, antioxidant potential and antimicrobial activity. J. Agric. Food Chem. 54, 8425–8431. http://dx.doi.org/10.1021/jf061769j
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS.+ radical cation decolorization assay. Free Radic. Biol. Med. 26, 1231–1237. http://dx.doi.org/10.1016/S0891-5849(98)00315-3
Romero C, Medina E, Vargas J, Brenes M, De Castro A. 2007. In vitro activity of olive oil polyphenols against Helicobacter pylori. J. Agric. Food Chem. 55, 680–686. http://dx.doi.org/10.1021/jf0630217
Rovellini P, Cortesi N. 2002. Liquid chromatography-mass spectrometry in the study of oleuropein and ligstroside aglycons in virgin olive oils: aldehydic, dialdehydic forms and their oxidized products. Riv. Ital. Sost. Grasse 79, 1–14.
Rovellini P. 2008. Elenolic acid in virgin olive oil: liquid chromatography-mass spectrometry method. Riv. Ital. Sost. Grasse 85, 21–31.
Samaniego-Sánchez C, Troncoso González AM, García-Parrilla MC, Quesada Granados JJ, López García de la Serrana H, López Martínez MC. 2007. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content Anal. Chim. Acta 593, 103–107. http://dx.doi.org/10.1016/j.aca.2007.04.037
Servili M, Esposto S, Fabiani R, Urbani S, Taticchi A, Mariucci F, Selvaggini R Montedoro G F. 2009. Phenolic compounds in olive oil: antioxidant, health and Organoleptic activities according to their chemical structure. Inflammopharmacol. 17, 1–9. http://dx.doi.org/10.1007/s10787-008-8014-y
Taniglan K, Ozcan M, Unver A, 2007. Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils. Grasas Aceites 58, 142–147
Tsimidou M, Papadopoulos G, Boskou D. 1992. Phenolic compounds 443 and stability of virgin olive oil-Part I. Food Chem. 45, 141–144. http://dx.doi.org/10.1016/0308-8146(92)90025-W
Tunçel G, Nergiz C. 1993. Antimicrobial effect of some olive phenols in a laboratory medium. Lett. Appl Microbiol. 17, 300–302. http://dx.doi.org/10.1111/j.1472-765X.1993.tb01472.x
Visioli F, Galli C. 1998. Olive Oil Phenols and their Potential Effects on Human Health J. Agric. Food Chem. 46, 4292–4296. http://dx.doi.org/10.1021/jf980049c
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2014 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
