Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia
Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia
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DOI：
10.1021/jf0497004
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发表时间：
2004-08-25
影响因子：
6.1
通讯作者：
Sayadi, S
中科院分区：
文献类型：
--
作者：
Bouaziz, M;Chamkha, M;Sayadi, S
首次对油橄榄中酚类化合物进行了鉴定和定量。对切姆拉利橄榄的成熟过程进行了研究。采用反相高效液相色谱法对果实发育各阶段的酚类成分进行了研究。橄榄苦苷是Chemlali橄榄中含量丰富的酚类化合物，其含量在成熟过程中逐渐增加。研究了橄榄果实中橄榄苦苷含量与羟基酪醇含量之间的间接关系。其他酚类单体和类黄酮的含量也发生了微弱的变化。总酚含量从6到16 g/kg不等，以邻苯三酚当量表示。在成熟期的最后阶段，其含量最高。通过测定橄榄提取物对1,1-二苯基-2-苦味酰肼自由基的清除作用，评价橄榄提取物的抗氧化能力。橄榄提取物的IC50值为3.2 ~ 1.5马克杯/毫升。样品的抗氧化活性与总酚含量之间存在相关性。随着成熟，抗氧化活性增强。这可能与果实发育过程中总酚含量的增加有关。
For the first time the identification and quantification of phenolic compounds of the Olea europaea L. cv. Chemlali olive were carried out to examine their profile during maturation. The phenolic composition was studied by using reverse-phase high-performance liquid chromatography during all steps of fruit development. Oleuropein is the abundant phenolic compound in Chemlali olive, and its concentration increases during maturation. An indirect relationship between oleuropein content in olive fruit and hydroxytyrosol was observed. Weak changes in the amounts of the other phenolic monomers and flavonoids were also observed. The total phenolic content varied from 6 to 16 g/kg expressed as pyrogallol equivalents. Its highest level was found at the last maturation period. The antioxidant capacity of olive extracts was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl. The IC50 values of the olive extract ranged from 3.2 to 1.5 mug/mL. There was a correlation between antioxidant activity and total phenolic content of samples. The antioxidant activity increased with maturation. This could be attributed to the increase of the tolal phenol level with fruit development.