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.
Highlights
IntroductionOlive oil is a “natural functional” food that is both nutritional and curative and contains a high level of AGMI represented by oleic acid and several bioactive minor components with health benefits
The health benefits of some foods are gaining increasing attention from consumers
The objective of this study is to determine the richness of bioactive compounds on health such as polyphenols, sterols, tocopherols, carotenoids and chlorophyll, to evaluate their commercial, nutritional and pharmacological quality, which has become a priority with regard to the requirements the international market and the International Olive Oil Council
Summary
Olive oil is a “natural functional” food that is both nutritional and curative and contains a high level of AGMI represented by oleic acid and several bioactive minor components with health benefits These compounds are contained in the unsaponifiable fraction; their content varies according to variety, climate, maturity of the olives at harvest the extraction system and the type of oil, common, virgin and extra virgin oil[1]. They represent about 2% of the weight of the oil and comprise more than 230 substances belonging to different chemical categories: tocopherols, carotenoids, phenols, volatile compounds, aliphatic and terpene alcohols, aldehydes, chlorophyll and sterols[2]. Sterols represent the major constituents of the unsaponifiable fraction of olive oil (20%) and are present in free form and esterified with fatty acids[4], the main ones being β-sitosterol, Δ-5avenasterol and campesterol[5]; these substances are opposed to the intestinal absorption of cholesterol and lead to a decrease in hypercholesterolemia[6]
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