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Tunisian table olive phenolic compounds and their antioxidant capacity.
J Food Sci. 2008 May; 73(4):C235-40.JF

Abstract

For the 1st time, 4 olive cultivars, the Meski, Chemlali, Besbessi, and Tounsi, from the 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. The main 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 muM 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.

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Authors+Show Affiliations

Ben Othman N
Laboratoire d'Ecologie et de Technologie Microbienne, Inst. Natl. des Sciences Appliquées et de la Technologie (INSAT), 2 Boulevard de la terre, BP676 1080 Tunis, Tunisia.
Roblain D
No affiliation info available
Thonart P
No affiliation info available
Hamdi M
No affiliation info available

MeSH

AntioxidantsChromansDietFruitNutritive ValueOleaPhenolsPhenylethyl AlcoholSpecies SpecificityTunisiaVanillic Acid

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

18460116

Citation

Ben Othman, N, et al. "Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity." Journal of Food Science, vol. 73, no. 4, 2008, pp. C235-40.
Ben Othman N, Roblain D, Thonart P, et al. Tunisian table olive phenolic compounds and their antioxidant capacity. J Food Sci. 2008;73(4):C235-40.
Ben Othman, N., Roblain, D., Thonart, P., & Hamdi, M. (2008). Tunisian table olive phenolic compounds and their antioxidant capacity. Journal of Food Science, 73(4), C235-40. https://doi.org/10.1111/j.1750-3841.2008.00711.x
Ben Othman N, et al. Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity. J Food Sci. 2008;73(4):C235-40. PubMed PMID: 18460116.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Tunisian table olive phenolic compounds and their antioxidant capacity. AU - Ben Othman,N, AU - Roblain,D, AU - Thonart,P, AU - Hamdi,M, PY - 2008/5/8/pubmed PY - 2008/6/17/medline PY - 2008/5/8/entrez SP - C235 EP - 40 JF - Journal of food science JO - J Food Sci VL - 73 IS - 4 N2 - For the 1st time, 4 olive cultivars, the Meski, Chemlali, Besbessi, and Tounsi, from the 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. The main 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 muM 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/18460116/Tunisian_table_olive_phenolic_compounds_and_their_antioxidant_capacity_ DB - PRIME DP - Unbound Medicine ER -