Physicochemical Characteristics and Antioxidant Activity of Some Algerian Extra Virgin Olive Oils (Olea europaea L.)

Current Nutrition & Food Science Pub Date : 2024-02-13 DOI:10.2174/0115734013273929231220044011

Boudjema Saoudi, L. Tichati, Azzeddine Lachraf, Mohammed Kuddus, M. Touarfia, Soumaya Haberra

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Abstract

The present work was conducted to investigate the quality and antioxidant properties of some Algerian extra virgin olive oils (EVOOs). In this paper, the physicochemical characteristics and antioxidant properties of four EVOOs of monovarietal samples (Chemlal) from East Algeria were studied Physicochemical characteristics, which include free acidity, peroxide index, saponification index, specific extinction coefficients, water content, refractive index, relative density, and chemical composition, in addition to their antioxidant activity, were investigated based on DPPH free radical-scavenging activity (DPPH-SA). The results of physicochemical and quality parameters proved that all samples are EVOOs with highly nutritious and health benefits for the consumer, as per the recommendation of the International Olive Council (IOC). The results showed that the olive oils from the southern arid region of Algeria (Sahara), have a high antioxidant activity than the samples from the Northern regions. These findings revealed a significant influence of geographic location on the chemical characteristics and antioxidant activities of olive oil from the same cultivar (Chemlal). These olive oils from the arid Saharan region may be used as a functional food with great antioxidant potential.

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一些阿尔及利亚特级初榨橄榄油（Olea europaea L.）的理化特征和抗氧化活性

本研究旨在调查一些阿尔及利亚特级初榨橄榄油（EVOO）的质量和抗氧化特性。理化特性包括游离酸度、过氧化物指数、皂化指数、特定消光系数、含水量、折射率、相对密度和化学成分，此外还根据 DPPH 自由基清除活性（DPPH-SA）研究了它们的抗氧化活性。理化和质量参数的结果证明，根据国际橄榄油理事会（IOC）的建议，所有样品都是对消费者具有高度营养和健康益处的橄榄油。结果表明，阿尔及利亚南部干旱地区（撒哈拉沙漠）的橄榄油比北部地区的样品具有更高的抗氧化活性。这些发现揭示了地理位置对同一栽培品种（Chemlal）橄榄油的化学特性和抗氧化活性的显著影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Current Nutrition & Food Science

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