Effect of Extraction Solvent on Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activities of Algerian Pomace Olive Oil

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The present study was aimed to investigate the effect of extraction solvent on oil yield, phenolic, flavonoid content and antioxidant activities. For this purpose, two-phases pomace olive were subjected to solvent extraction using solvents of different polarities (Acetone, Hexane, methanol, Petroleum ether and mixture of Chloroform/Methanol). The phenolic compound in pomace olive oil were extracted by methanol-water. The Folin-Ciocalteu and Aluminium trichloride (AlCl3) method was employed to calculate the total phenolic and flavonoid content respectively, while antioxidant capacity was assessed with DPPH, β-carotene/linoleic acid and FRAP. The oil content of pomace olive obtained after extraction with solvents of different polarities was in the range of 7.55 - 16.92 g/100 g. The best oil yield (16.92%) was obtained with the mixture Chloroform/Methanol 25/75. POO8 (extracted with pure Methanol) has the highest content of total phenolic and flavonoid which was 136.78 mg GAE/100g oil and 27.66 mg QE/100g oil, respectively. On the other hand, POO7 (extracted with mixture Chloroform/ Methanol 25/75) exhibited the highest radical DPPH scavenging power (71.40%), and POO5 (extracted with mixture Chloroform/Methanol 75/25) presented the highest bleaching rate of β-carotene (83.84%). High positive significant correlation (r=0.880, p<0.01) was found between total phenolic content and FRAP. However, no significant correlation was found between total flavonoid content and β-carotene bleaching. The results obtained demonstrated that pomace olive oil could have to be used as natural a potential source of bioactive compounds (antioxidants)

R. Ferhat
A. Lekbir
H. Ouadah
M.A. Kahoul
L. Khlalfa
S. Laroui
O. Alloui-Lombarkia
International Food Research Journal