title: Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: effect of dry salting process.
abstract: Six Algerian olive cultivars (Azeradj, Sigoise, Bouchouk, Abelout, Aberkane and Atefah) processed by dry salting were investigated for the total polyphenols, ortho-diphenol profile and antioxidant activity. The dry salting affects total polyphenol and o-diphenol contents with a loss rate of 6-46% and 7-50%, respectively, depending on the cultivar. Consequently, a decrease in the antioxidant activity was observed, 10-35% for the reducing power, 29-58% for the DPPH radical scavenging activity and 10-48% for the ferrous-chelating power. Among the o-diphenols identified in the salted olives, hydroxytyrosol was the most abundant followed by verbascoside and caffeic acid. The comparative study showed that Sigoise from Relizane which contains the highest levels of polyphenols and o-diphenols exhibits the best antioxidant activity. Our results suggest that in addition to the processing, the cultivar and the geographical origin would have a pronounced influence on both o-diphenol composition and antioxidant activity of olives.
authors.affiliation: Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria.
authors.forename: Ouahiba
authors.initials: O
authors.lastname: Soufi
authors.affiliation: Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: Concepción
authors.initials: C
authors.lastname: Romero
authors.affiliation: Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria. Electronic address: haylouaileche@yahoo.fr.
authors.forename: Hayette
authors.initials: H
authors.lastname: Louaileche
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005519:Food Preservation; D005638:Fruit; D005960:Glucosides; D031658:Olea / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D012965:Sodium Chloride
chemical_list: D000975:Antioxidants; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; C058956:acteoside; D012965:Sodium Chloride
keywords: Antioxidant activity; Cultivar; Dry salting; HPLC; Olive; Ortho-diphenol composition