Analysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette).

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Authors

  • Benrachou Nora
     Faculty of Science, Department of Agronomy, El Tarf University/36000 Algeria. ,DZ
  • Rahal lynda
     Department of Biology, Faculty of Sciences, El Tarf University, 36000, Algeria. ,DZ
  • Cherifa Henchiri
     Department of Biochemistry, Faculty of Sciences, Badji-Mokhtar University, Annaba-23000, Algeria ,DZ

DOI:

https://doi.org/10.18311/jnr/2016/14725

Keywords:

Antioxidant, Bioactive Minor Components, Carotenoid, Olive Oils, Phytosterols
research article

Abstract

The study of bioactive compounds on the health of the unsaponifiable fraction of three olive oils from three cultivars of eastern Algeria carried out by gas chromatography revealed the presence of 11 compounds with the predominance of b-Sitosterol, Sterol characteristic of olive oils and having a nutritional and pharmacological value. The highest content was found in Limli oil (81.59%). Two triterpene dialcohols were chromatographed with sterols (erythrodiol and uvaol), the content of which can be identified fraud and to detect whether the virgin oil is mixed with the oil of pomace. Analysis of the alcohol fraction by GPC-FID revealed the predominance of a triterpene alcohol, 24-methylene cycloarenol for the three varieties with a higher content for Blanquette (48.03%) followed by cycloarenol. For the aliphatic alcohols, the analysis shows the predominance of four alcohols with 22, 23, 24 and 28 carbon atoms whose contents are higher for Limli oil. The spectrophotometric determination of antioxidant pigments shows that Limli oil is richer in chlorophylls with an average of 13.53 mg / kg and a significantly higher carotenoid content for Bouricha and Limli (13.10 -12.82 mg / Kg). The total polyphenols were lower for Blanquette (83.36 mg / kg) compared with Bouricha and Limli (133.3 mg / kg and 121.3 mg / kg), making them more stable during oxidation storage and whose beneficial effects of olive oil are mainly attributed to these substances, in particular the antioxidant action that would protect against diseases of oxidative stress.

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Published

2016-10-15

How to Cite

Nora, B., lynda, R., & Henchiri, C. (2016). Analysis of bioactive minor compounds in three olive oils from varieties of olive tree eastern Algerian (Bouricha, Limli and Blanquette). Journal of Natural Remedies, 16(4), 153–164. https://doi.org/10.18311/jnr/2016/14725

Issue

Volume 16, Issue 4, October 2016

Section

Articles
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Scopus
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Europe PMC
Received 2017-01-26
Accepted 2017-03-15
Published 2016-10-15

 

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