Phenolic compounds in olives and olive oil from Algerian and Italian Olea europaea cultivars and their antioxidant activity

Olive fruits (OF) and virgin olive oil (VOO) have nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet.1 The chemical composition of phenolic of OF and VOO is mainly affected by the variety, location, and environmental conditions.2 Phenolic compounds of OF and VOO affect olive and oil shelf lifes since they retard oxidation and the sensorial properties: color, astringency, bitterness, and flavour.2,3 and possess protective effects on human health, including cancer and cardiovascular diseases. In the present study, the identification and quantitation of the most representative phenolic compounds present in OF and VOO of two Algerian (chamlal and sigoise) and some Italian cultivars (leccino cat, ogliarola bradano, maiatica pandolfo, frantoiana pandolfo, leccino pandolfo, frantoiana cat, coratina) using HPLC-DAD based method is reported. HPLC-DAD HRMS was also used to confirm results obtained. Quantitative or semi-quantitative information on OF and VOO phenols is of great interest to find the compounds responsible of the olive oil benefits and to distinguish VOOs with different geographical origin.2,3 Analyzed olive extracts and oils demonstrated significative differences (p < 0.05) in secondary metabolite identified, expecially concerning phenolic acids. The antioxidant activity was also measured using: 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and β-carotene bleaching assays, 4,5 and relative antioxidant capacity index.5 According to all tests, the highest hydroxytyrosol amount and antioxidant capacity were observed for the Italian cultivars coratina and ogliarola, and the Algerian cultivar chamlal.