Effet de la variété de l’huile d’olive sur les caractéristiques physico-chimiques et l’actitivité antioxydante

Content Provider	Semantic Scholar
Author	Khaoula, Hamoun Laincer, Firdousse
Copyright Year	2019
Abstract	The present study aimed to the quality parameters and the evaluation of the antioxidant potentiels of six varieties of olive oils "Chemlal, Azeradj, Bouchouk, Limli, Aimel, Aberkane" cultived in bejaiacity. Some varieties "Bouchouk and Azerajd» are interesting because of their high levels of total polyphenols (270.42 and 237.32 mg / kg) and ortho-diphenols for Chemlal(33.21 mg / kg). The best antiradical activity of the phenolic extracts is registered for the variety Azerajd (91,25%), both Bouchouk and Limli varieties follows closely and show an inhibition capacity of (70.79%). as well as limli showed a high reducing potential (347.68 μmole qui trolo/kg).The results of this study show that the consumption of Algerian olive oils is good source of antioxidants.
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Alternate Webpage(s)	http://www.univ-bejaia.dz/dspace/bitstream/handle/123456789/14041/Effet%20de%20la%20vari%C3%A9t%C3%A9%20de%20l%E2%80%99huile%20d%E2%80%99olive%20sur%20les%20caract%C3%A9ristiques%20physico-chimiques%20et%20l%E2%80%99actitivit%C3%A9%20antioxydante.pdf?isAllowed=y&sequence=1
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article