| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4512282 | Industrial Crops and Products | 2016 | 8 Pages |
•This study evaluates the composition and the antioxidant activity of Algerian oleaster oils.•The oleaster oils contained higher amount of phenols and tocopherols than the olive oil reference.•The oleaster oils exhibited higher antioxidant properties than the olive oil reference.•Eriodictyol and naringenin, two atypical compounds in olive oil were identified in oleaster oils.•This study highlights the high potential of oleaster to improve olive oil quality.
Wild olive trees, also called oleasters, are largely distributed all around the Mediterranean basin. The objective of this study was to evaluate the quality, the composition and the antioxidant activity of four Algerian oleaster oils in comparison to an extra virgin olive oil (EVOO) reference. Three of the four oleaster oils exhibited a composition in accordance to the extra virgin oil category. The total phenol, ortho-diphenol and tocopherol contents were equal to higher in the oleaster oils, than in the EVOO reference. Moreover, all the oleaster oils exhibited higher antioxidant properties than the EVOO reference. Interestingly, the phenolic composition of the oleaster oils differed greatly between samples. Two compounds usually not described in olive oil were identified, namely eriodictyol and naringenin. Principal component analysis (PCA) applied to tocopherol and phenolic compounds showed clear variability between oil samples. Taken together, these results highlight the high potential of oleaster oil as a phytochemical resource, a possible alternative food and a genetic resource to improve the olive oil quality.
