Tunisian table olive phenolic compounds and their antioxidant capacity

被引：37

作者：

Ben Othman, N. ^{[1
]}

Roblain, D. ^{[2
]}

Thonart, P. ^{[2
]}

Hamdi, M. ^{[1
]}

机构：

[1] INSAT, Lab Ecol Technol Microbienne, Tunis, Tunisia

[2] Fac Univ Sci Agronom, Ctr Wallon Biol Ind, Unite Bioind, B-5030 Gembloux, Belgium

来源：

JOURNAL OF FOOD SCIENCE | 2008年 / 73卷 / 04期

关键词：

antioxidant; hydroxytyrosol; phenolic; table olives;

D O I：

10.1111/j.1750-3841.2008.00711.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

For the 1st time, 4 olive cultivars, the Meski, Chemlali, Besbessi, and Tounsi, from the Tunisian market were investigated to evaluate the phenolic compounds contribution in nutritional value of table olives. From the Meski cultivar, we have chosen 4 different samples to evaluate differnces within the same cultivar. Basic characteristics and total phenolic content were evaluated in flesh and kernel. The highest value of flesh phenolic context was observed in sample M4 of the Meski cultivar; however, the lowest value was obeserved in the Besbessi cultivar and they were 1801 and 339 mg GA/100 g dry weight, respectively. The main simple phenolic compounds identified in flesh extracts are hydroxytyrosol, tyrosol, and vanillic acid. Oleuropein was not detected in any sampls. The antioxidant activity of Tunisian olive fresh varies between 212 and 462 mu M TEAC/g of dry weight. Antioxidant activity of olives was related to their phenolic content but we found a low correlation between phenolic content and TEAC.

引用

页码：C235 / C240

页数：6

共 38 条

[1] IMPORTANCE AND EVOLUTION OF PHENOLIC-COMPOUNDS IN OLIVE DURING GROWTH AND MATURATION [J].