Tunisian Table Olive Phenolic Compounds And Their Antioxidant Capacity

[en] For the 1st time, 4 olive cultivars, theMeski, Chemlali, Besbessi, and Tounsi, fromthe 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 differences within the same cultivar. Basic characteristics and total phenolic content were evaluated in flesh and kernel. The highest value of flesh phenolic content was observed in sample M4 of the Meski cultivar; however, the lowest value was observed in the Besbessi cultivar and they were 1801 and 339 mg GA/100 g dry weight, respectively. Themain simple phenolic compounds identified in flesh extracts are hydroxytyrosol, tyrosol, and vanillic acid. Oleuropein was not detected in any samples. The antioxidant activity of Tunisian olive flesh varies between 212 and 462 μM 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

Disciplines :

Food science

Author, co-author :

Ben Othman, N.

Weber, Dominique ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Thonart, Philippe ; Université de Liège - ULiège > Gembloux Agro-Bio Tech

Hamdi, M.

Language :

English

Title :

Tunisian Table Olive Phenolic Compounds And Their Antioxidant Capacity

Publication date :

2008

Journal title :

Journal of Food Science

ISSN :

0022-1147

eISSN :

1750-3841

Publisher :

Wiley

Volume :

Issue :

Pages :

C235-C240

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 20 November 2009

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