Abstract
The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42–545.42 mg.100 g-1) while oleuropein is the major phenolic compound in fresh olives (994.27 mg.100 g-1). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12–92.75% in scavenging activity against the DPPH radical, 37.78–93.98% in reducing capacity, 59.45–97.94% in the hydrogen peroxide radical and 7.26–51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index).
Highlights
Table olives (Olea europaea) and olive oil are the main constituents of the Mediterranean diet
Phenolic contents (Table 1) differ significantly (p
The results showed that among the processed olives, only Sigoise denoted a positive value of relative antioxidant capacity index (RACI)
Summary
Table olives (Olea europaea) and olive oil are the main constituents of the Mediterranean diet. According to the statistical data (IOC, 2013), the worldwide production of table olives is estimated at more than 2.3 million tons (2013–2014 season). The Algerian production is on the rise, from 67.600 tonnes (average of 2001–2006) to 139.700 tonnes (2007–2013). With this production, Algeria contributes with 3.8 and 6%, respectively, to world production. Table olives possess important biological proprieties, linked to their predominance in monounsaturated fat contents, and to antioxidant compounds like phenolics and tocopherols which have health benefits (Bianchi, 2003). Phenolic compounds have been shown to beneficially alter lipid composition, platelet and cellular function, as well as reduce oxidative damage and inflammation (Cicercale et al, 2010). Soni et al (2006) reported the action of olive pulp extract on gastrointestinal disorders due to their antibacterial activity
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