TITLE

ANTIOXIDANT ACTIVITY OF A CRUDE PREPARATION RICH IN PHENOLIC COMPOUNDS FROM THE OLIVE STONES OF TWO MOROCCAN CULTIVARS, A PRELIMINARY STUDY

AUTHOR(S)
Elbir, Mustapha; Amhoud, Abdellatif; Mbarki, Mohamed; Visioli, Francesco
PUB. DATE
February 2014
SOURCE
Current Topics in Nutraceutical Research;Feb-May2014, Vol. 12 Issue 1/2, p9
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Olives and olive oil are rich in phenolic compounds whose biological activities are being uncovered. Yet, very few studies have focused upon the phenolic composition of olive pits (aka seeds, stones). Because there is a need to provide added value to by-products such as olive pits and to build the bases for their potential exploitation, we assessed the antioxidant activities of extracts from two Moroccan varieties, i.e. Picholine and Haouzia. Mature olive fruits from the Moroccan Picholine cultivar that grows in the province of Beni Mellal of Middle Atlas and from the Haouzia area called Marrakech-Tensift-Al Haouz, in Morocco, were picked during the 2009 and 2010 harvesting seasons and polyphenols were extracted from the pits with ethanol and acetone. We then performed three different in vitro tests of antioxidant activity that showed how the radical scavenging and antioxidant activity of the Picholine extract is comparable with that of pure oleuropein and of vitamin C. In summary, olive pits from the Moroccan Picholine variety appear to be an interesting by-product that might provide useful as sources of phenolic antioxidants, to be potentially exploited in the food or cosmetic sectors.
ACCESSION #
100305349

 

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