The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the fruits varied considerably. The results indicated that the extent of antioxidant activity of the extract is in accordance with the amount of phenolics present in the olive fruit.
| Published in |
Journal of Plant Sciences (Volume 3, Issue 3-1)
This article belongs to the Special Issue Valorization of Leaves, Fruits and Stems of Aromatic Plants and Studies of Their Vegetative Cycle ; Extraction, Purification and Biological Activities |
| DOI | 10.11648/j.jps.s.2015030301.12 |
| Page(s) | 8-12 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Olea europaea L., Anthocyanin, Caroenoids, Phytochemical Composition, Antioxidant Activity
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APA Style
Faten Brahmi, Beligh Mechri, Madiha Dhibi, Mohamed Hammami. (2015). Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents. Journal of Plant Sciences, 3(3-1), 8-12. https://doi.org/10.11648/j.jps.s.2015030301.12
ACS Style
Faten Brahmi; Beligh Mechri; Madiha Dhibi; Mohamed Hammami. Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents. J. Plant Sci. 2015, 3(3-1), 8-12. doi: 10.11648/j.jps.s.2015030301.12
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Download@article{10.11648/j.jps.s.2015030301.12,
author = {Faten Brahmi and Beligh Mechri and Madiha Dhibi and Mohamed Hammami},
title = {Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents},
journal = {Journal of Plant Sciences},
volume = {3},
number = {3-1},
pages = {8-12},
doi = {10.11648/j.jps.s.2015030301.12},
url = {https://doi.org/10.11648/j.jps.s.2015030301.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jps.s.2015030301.12},
abstract = {The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the fruits varied considerably. The results indicated that the extent of antioxidant activity of the extract is in accordance with the amount of phenolics present in the olive fruit.},
year = {2015}
}
TY - JOUR T1 - Antioxidant Capacity and Phenolic Content of Olive Fruits from Tunisia, Extracted with Different Solvents AU - Faten Brahmi AU - Beligh Mechri AU - Madiha Dhibi AU - Mohamed Hammami Y1 - 2015/04/23 PY - 2015 N1 - https://doi.org/10.11648/j.jps.s.2015030301.12 DO - 10.11648/j.jps.s.2015030301.12 T2 - Journal of Plant Sciences JF - Journal of Plant Sciences JO - Journal of Plant Sciences SP - 8 EP - 12 PB - Science Publishing Group SN - 2331-0731 UR - https://doi.org/10.11648/j.jps.s.2015030301.12 AB - The antioxidant capacity and phenol content of the olive fruits from the variety chetoui, were studied. Four solvent systems were used; hexane, dichloromethane, ethyl acetate and methanol. The antioxidant capacity of the fruit extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assays. The efficiency of the solvents used to extract phenols from the fruits varied considerably. The results indicated that the extent of antioxidant activity of the extract is in accordance with the amount of phenolics present in the olive fruit. VL - 3 IS - 3-1 ER -
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