阿尔及利亚黑橄榄和绿橄榄卤水提取物潜在的抗氧化、炎症和抗菌生物活性分子的研究和定量

Nadia Mohamadi, M. Meraghni, Foued Merdaci, Asma Necib, Mehdi El Arbi, Khaoula Elhadef, S. Smaoui, M. Bouaziz
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引用次数: 1

摘要

食用橄榄产业会产生大量的废水,这些废水的处理费用很高,而且对环境有害。本研究旨在找到一种方法,从Bejaia和Sigoise品种的Mascara生产黑色和绿色桌橄榄盐水中回收盐水,以创造有价值的副产品,并为可持续发展做出贡献。在这种情况下,高效液相色谱-二极管阵列检测(HPLC-DAD)分析显示羟基酪醇(4-(2-二羟基苯基乙醇)的浓度最高;睫毛膏(EOGM)的绿表橄榄卤水为69.67 mg/100 mg,贝加亚(EOBB)的黑表橄榄卤水为tyrosol (Ty) (28.8 mg/100 mg)。多酚和邻二酚的存在可能是其抗氧化、抗炎和抗菌特性的原因。以DPPH(2,2-二苯基-1-picrylhydrazyl)和ABTS (2,20- azinobis[3-乙基苯并噻唑啉-6-磺酸盐])自由基和过氧化氢(H2O2)自由基为研究对象,考察其抗氧化活性。抑菌活性表明,黑橄榄提取物的抑菌效果最好,其最小抑菌浓度(MIC)为0.625 ~ 0.31 mg/mL。贝加亚黑橄榄提取物(EOBB)和绿橄榄睫毛膏提取物(EOGM)的抗炎活性分别为20.06µg/mL和20.21µg/mL,证明了这些提取物对人体的抗炎作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation and quantification of the potential antioxidant, inflammatory, and antibacterial bioactive molecules of the extracts of Algerian black and green table olive brine
The table olive industry produces a large amount of wastewater that can be expensive to be treated and harmful to the environment. This study aimed to find a way to reuse brine water from the production of black and green table olive brines from Bejaia and Mascara of the Sigoise cultivar in order to create a valuable byproduct and con-tribute to sustainable development. In this context, the high-performance liquid chromatography–diode-array detection (HPLC-DAD) analysis revealed the highest concentration of hydroxytyrosol (4-(2-dihydroxy phenyl ethanol); 69.67 mg/100 mg) for green table olive brines of Mascara (EOGM) and tyrosol (Ty) (28.8 mg/100 mg) for black table olive brines of Bejaia (EOBB). Presence of polyphenols and ortho-diphenols could be responsible for their antioxidant, anti-inflammatory, and antibacterial properties. To assess antioxidant activity, the scavenging effects of DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,20-Azinobis[3-ethylbenzothiazoline-6-sulfonate]) radicals as well as hydrogen peroxide (H2O2) radicals were used. The antimicrobial activity showed that the black olive extract exhibited the best inhibitory effect, with a minimum inhibitory concentration (MIC) ranging from 0.625 mg/mL to 0.31 mg/mL. The anti-inflammatory activity of tested extracts of black olives of Bejaia (EOBB) and green of olives Mascara (EOGM) was 20.06 µg/mL and 20.21 µg/mL, respectively, which demonstrated the anti-inflammatory effect of these extracts on human beings.
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