Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

  1. O. Soufi 1
  2. C. Romero 2
  3. M.J. Motilva 3
  4. X. Borrás Gaya 3
  5. H. Louaileche 1
  1. 1 Université de Bejaia, Algérie
  2. 2 Universidad Pablo de Olavide, Instituto de la Grasa, CSIC, España
  3. 3 Universidad de Lleida, España
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Revista:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Año de publicación: 2016

Volumen: 67

Número: 2

Tipo: Artículo

DOI: 10.3989/GYA.0641152 DIALNET GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Grasas y aceites

Resumen

En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P<0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.

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Fuente de los datos: Dialnet