Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions
| dc.rights.license | open | en_US |
| dc.contributor.author | DJEMAA-LANDRI, K. | |
| dc.contributor.author | HAMRI-ZEGHICHI, S. | |
| dc.contributor.author | BELKHIRI-BEDER, W. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | KRISA, Stephanie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CLUZET, Stephanie | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RICHARD, Tristan | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | VALLS FONAYET, Josep | |
| dc.contributor.author | KADRI, N. | |
| dc.contributor.author | MADANI, K. | |
| dc.date.accessioned | 2021-12-01T15:20:34Z | |
| dc.date.available | 2021-12-01T15:20:34Z | |
| dc.date.issued | 2021-06-08 | |
| dc.identifier.issn | 2193-4134 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/123968 | |
| dc.description.abstractEn | The recovery of food waste is a stimulating opportunity for and competitive development of agroindustries. In this context, the objective of this study was to report the antioxidant potential and phenolic compounds content of olive stones (OS) of six Algerian cultivars. Two extraction methods were used: microwave assisted extraction (MAE) and conventional solvent extraction (CSE) in order to improve the recovery of total phenolic content (TPC) and the maximization of the two extraction processes by the Box-Behnken design (BBD) from olive stone of Olea Europaea L. cv Ayemele. The optimal processing parameters obtained were (i) for MAE: 22% (v/v) ethanol, 40 s, 500 W, and ratio 65:1 (mL/g) and (ii) for CSE: 33% (v/v) ethanol, 24 min, 71°C, and ratio 60:1 (mL/g). Phenolic compounds were then extracted from olive stones of six Algerian cultivars with MAE best extraction conditions, as it was the best strategy in term of TPC recovery. The phenolic content was different according to the olive variety. The stones of Chemlale were the richest in TPC (7.23 mg GAE/g) followed by Azeboudj (6.33 mg GAE/g), Atefah (6.04 mg GAE/g), Agraraz (5.63 mg GAE/g), Azeradj (5.35 mg GAE/g) and Ayemel (5.14 mg GAE/g). A similar profile was observed with total flavonoids content and antioxidant activities. The anti-inflammatory effects of the optimized extracts by MAE were assessed regarding their ability to prevent lipopolysaccharide-induced of reactive oxygen species and nitric oxide production in a macrophage cell line (RAW 264.7). Olive stones that are issued from the production of olive oil, and table olives can therefore be considered as renewable by-products thanks to their compounds with high added value. These bioactive compounds can target the food natural additives markets, pharmaceutical and cosmetic industries, all of which are currently very receptive such natural products. | |
| dc.language.iso | EN | en_US |
| dc.rights | Attribution 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/3.0/us/ | * |
| dc.subject.en | Response surface methodology | |
| dc.subject.en | Phenolic compounds | |
| dc.subject.en | Extraction methods | |
| dc.subject.en | Antioxidant activity | |
| dc.subject.en | Optimization | |
| dc.title.en | Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions | |
| dc.title.alternative | J. food meas. charact | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1007/s11694-021-00992-w | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Journal of Food Measurement and Characterization | en_US |
| bordeaux.page | 4166-4180 | en_US |
| bordeaux.volume | 15 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Oenologie - EA 4577 | en_US |
| bordeaux.issue | 5 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| hal.export | false | |
| dc.rights.cc | CC BY | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Food%20Measurement%20and%20Characterization&rft.date=2021-06-08&rft.volume=15&rft.issue=5&rft.spage=4166-4180&rft.epage=4166-4180&rft.eissn=2193-4134&rft.issn=2193-4134&rft.au=DJEMAA-LANDRI,%20K.&HAMRI-ZEGHICHI,%20S.&BELKHIRI-BEDER,%20W.&KRISA,%20Stephanie&CLUZET,%20Stephanie&rft.genre=article |
