Influence of fruit ripening process on the natural antioxidant content of Chemlali olive cultivar
Written by sctunisie no commentsA quantitative study of monomeric phenols and flavonoids based on separation by high performance liquid chromatography (HPLC) was carried out to examine phenolic profile during maturation of chemlali olive cultivar. The extracts were dominated by oleuropein. Its concentration decreases with fruit maturity and is accompanied by the increase of other phenols such as hydroxytyrosol. A weak change in the amounts of tIavonoids and other phenolic monomers was observed. The total phenolic content determined by colorimetric measurement ranges from 6 to 16 g Kg-1 of pyrogallol equivalent. The level of free phenols in the hydrolysate solution after enzymatic and acid hydrolysis was higher than their level in the extracts. The antioxidant capacity of Chemlali olive fruit extract before and after hydrolysis was also investigated. The radical scavenging effect was evaluated using DPPH experiment. An inverse relationship between total phenols and IC50 value during maturation was established. An increase of antioxidant potential after enzymatic and acidic hydrolysis was also observed.
M. Bouaziz, M. Damak, S. Sayadi
Olive, Phenolic compounds, Maturation, Enzymatic hydrolysis, Antioxidant
Pages 11-20
