| Effect of the maturation process on the phenolic fractions, fatty acids, and antioxidant activity of the Chétoui olive fruit cultivar. | |
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MedLine Citation:
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PMID: 18257524 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Maturity is one of the most important factors associated with the quality evaluation of fruit and vegetables. This work aims to investigate the effect of the maturation process of the olive fruit on the phenolic fraction and fatty acid of irrigated Chétoui cultivar. The phenolic composition was studied by using reverse-phase high-performance liquid chromatography followed by LC-MS and GC-MS analyses and fatty acids by GC. Oleuropein was the major phenolic compound at all stages of ripeness. Unexpectedly, both phenolic compounds hydroxytyrosol and oleuropein exhibited the same trends during maturation. Indeed, the oleuropein levels decreased during the ripening process and were not inversely correlated with the concentrations of hydroxytyrosol. The antioxidant capacity of olive extracts was evaluated by measuring the radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the beta-carotene linoleate model system. The IC 50 and AAC values of the olive extracts decreased from 3.68 to 1.61 microg/mL and from 645 to 431, respectively. There was a correlation between the antioxidant activity and the oleuropein concentration. The fatty acid composition was quantified in olive fruit during maturation and showed that fatty acids were characterized by the highest level of oleic acid, which reached 65.2%. |
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Authors:
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Nahla Damak; Mohamed Bouaziz; Mohamed Ayadi; Sami Sayadi; Mohamed Damak |
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Publication Detail:
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Type: Journal Article Date: 2008-02-08 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Mar |
Date Detail:
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Created Date: 2008-03-05 Completed Date: 2008-04-28 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 1560-6 Citation Subset: IM |
Affiliation:
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Laboratoire de Chimie des Substances Naturelles, Faculté des Sciences de Sfax, B.P. 802, 3038 Sfax, Tunisia. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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metabolism* Chromatography, High Pressure Liquid / methods Chromatography, Liquid / methods Fatty Acids / analysis* Free Radical Scavengers Fruit / chemistry* Gas Chromatography-Mass Spectrometry / methods Olea / chemistry*, metabolism, physiology* Oxidation-Reduction Phenols / analysis* Pyrans / analysis |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Fatty Acids; 0/Free Radical Scavengers; 0/Phenols; 0/Pyrans; 32619-42-4/oleuropein |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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