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Current Nutrition & Food Science

Author(s): Boudjema Saoudi*, Lazhari Tichati, Azzeddine Lachraf, Mohammed Kuddus, Moundji Touarfia and Soumaya Haberra

DOI: 10.2174/0115734013273929231220044011

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

Page: [893 - 903] Pages: 11

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Abstract

Background: The present work was conducted to investigate the quality and antioxidant properties of some Algerian extra virgin olive oils (EVOOs).

Objective: In this paper, the physicochemical characteristics and antioxidant properties of four EVOOs of monovarietal samples (Chemlal) from East Algeria were studied.

Methods: 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).

Results: 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.

Conclusion: 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.

Graphical Abstract

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