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Effect of Extraction Method on Organoleptic, Physicochemical Properties and Some Biological Activities of Olive Oil from the Algerian Chemlal Variety

Year 2022, , 58 - 67, 30.06.2022
https://doi.org/10.26650/EurJBiol.2022.1109068

Abstract

Objective: The production of olive oil in Algeria is of great importance. The choice of the extraction method is crucial in order to achieve the best yields of high quality oil. This work aims to study the effect of the extraction method on the sensory and physicochemical characteristics and the antioxidant and antimicrobial activities of three types of olive oil derived from the same sample of olive fruits (Chemlal variety). Materials and Methods: Several physicochemical and sensory parameters of olive oil samples were evaluated by referenced methods (ISO, IOC, AFNOR, etc.). The fatty acid composition of oils was determined by gas chromatography. Total phenolic content and antioxidant activity were estimated using the Folin-Ciocalteu assay and FRAP test, respectively. Antimicrobial activity analysis was performed using the agar diffusion technique against five strains. Results: The analyses revealed that olive oil obtained by manual extraction is classified in the extra virgin category, according to the International Olive Oil Council. The two other oils, traditional and industrial, were of virgin class. Fatty acid composition shows significant differences between the three oils which are characterized by a remarkable richness of phenolic compounds (447-528 mg GAE/kg oil). The best antioxidant activity was noted in the manual olive oil (PR0.5=78.60 μg/mL). Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 6538 were more sensitive to action of the manual oil compared to other bacterial and fungal strains tested, with inhibition zones of 15.84±0.07 and 15.31±0.20 mm, respectively. This activity was significantly decreased by evaluating antimicrobial effect of the other oils. Conclusion: The method of extraction significantly affects the properties of olive oil, where the manual method preserves the best quality of oil. Keywords: Olive oil, extraction

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References

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Year 2022, , 58 - 67, 30.06.2022
https://doi.org/10.26650/EurJBiol.2022.1109068

Abstract

Project Number

no

References

  • 1. Serreli G, Deiana M. Biological relevance of extra virgin olive oil polyphenols metabolites. Antioxidants 2018; 7(12): 170.
  • 2. Otero P, Garcia-Oliveira P, Carpena M, Barral-Martinez M, Chamorro F, Echave J, et al. Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies. Trends Food Sci Technol 2021; 116: 1084-104.
  • 3. Petrakis C. Olive oil extraction. Boskou D, editor. Olive Oil: Chemistry and Technology. 2nd ed. AOCS Press; 2006.p.191-23.
  • 4. Souilem S, El-Abbassi A, Kiai H, Hafidi A, Sayadi S, Galanakis, CM. Olive oil production sector: Environmental effects and sustainability challenges. Galanakis CM, editor. Olive mill waste. Academic Press; 2017.p.1-28.
  • 5. Saffar Taluri S, Jafari SM, Bahrami A. Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals. Sci Rep 2019; 9(1): 19688.
  • 6. Huang CL, Sumpio BE. Olive Oil, the Mediterranean Diet, and Cardiovascular Health. J. Am. Coll. Surg 2008; 207(3): 407-16.
  • 7. Titouh K, Mazari A, Aït Meziane MZ. Contribution to improvement of the traditional extraction of olive oil by pressure from whole and stoned olives by addition of a co-adjuvant (talc). OCL 2020; 27, 23.
  • 8. Acar A, Arslan D. Some technological pretreatments applied during olive oil extraction: Impacts on quality parameters and minor constituents. Glob J Agric Innov Res Dev 2017; 4: 47-7.
  • 9. International Olive Oil Council (IOC). Sensory analysis of olive oil: method of organoleptic evaluation of virgin olive oil. COI/T.20/ Doc. /Rév.10: 2018. Report No 15.
  • 10. International Olive Oil Council (IOC). Trade standard applicable to olive oils and olive-pomace oils. COI/T.15/NC /Rév.14: 2019. Report No 3.
  • 11. International Organization for Standardization (ISO). Animal and vegetable fats and oils - Determination of refractive index. Ref. No.EN ISO 6320:2000/AC: 2006 D/E/F.
  • 12. Journal officiel de la république algérienne (JORA). Méthodes officielles d’analyses physico-chimiques relatives aux corps gras d’origine animales et végétales (Official Journal of the Algerian Republic (JORA). Official methods of physico-chemical analysis relating to fatty substances of animal and vegetable origin): 2011. Report No 64.
  • 13. International Olive Oil Council (IOC). Spectrophotometer investigation in the ultraviolet, COI/T.20/ Doc./Rev.3: 2015. Report No 19.
  • 14. Règlement relatif aux caractéristiques des huiles d’olive et des huiles de grignons d’olive ainsi qu’aux méthodes d’analyse y afférentes (JOL 248 du 5.9.1991, p : 114): 1991. Report No 2568/91.
  • 15. French Association for Standardization (AFNOR). Fats – oilseeds – derived products, 4th ed, Paris: 1984. p: 459.
  • 16. Minguez-Mosquera IM, Rejano-Navarro L, Gandul-Rojas B, Sanchez Gomez AH, Garrido-Fernandez J. Color-pigment correlation in virgin olive oil. J Am Oil Chem Soc 1991; 68(5): 33-6.
  • 17. International Olive Oil Council (IOC). Préparation des esters méthyliques d’acides gras de l’huile d’olive et de l’huile de grignons d’olive. Conseil Oléicole International. COI/T.20/Doc.: 2001. Report No 24.
  • 18. Pirisi FM, Cabras P, Cao CF, Migliorini M, Muggelli M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures. J Agric Food Chem 2000; 48(4): 1191-916.
  • 19. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Vitic 1965; 16(3): 144-58.
  • 20. Topçu G, Ay M, Bilici A, Sarıkürkcü C, Öztürk M, Ulubelen A. A new flavone from antioxidant extracts of Pistacia terebinthus. Food Chem 2007; 103(3): 816-22.
  • 21. Medina E, de Castro A, Romero C, Brenes M. Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: Correlation with antimicrobial activity. J Agric Food Chem 2006; 54(14): 4954-961.
  • 22. Bouzid W, Yahia M., Abdeddaim M., Aberkane MC, Ayachi A. Évaluation de l’activité antioxydante et antimicrobienne des extraits de l’aubépine monogyne. Leban Sci J 2011; 12(1): 59-69.
  • 23. Ponce AG, Fritz R, del Valle C, Roura SI. Antimicrobial activity of essential oils on the native microflora of organic Swiss chard. LWT. Food Sci. Technol. J 2003; 36(7): 679-84.
  • 24. Ouelhadj A, Salem LA, Djenane D. Activité antibactérienne de l’huile essentielle de Pelargonium x asperum et son potentiel synergique avec la nisine. Phytothérapie 2019; 17(3): 140-8.
  • 25. Bianchi G. Extraction systems and olive oil. OCL 1999; 6(1): 49-55.
  • 26. Pouyet B, Ollivier V. Réglementations sur l’étiquetage et la présentation des huiles d’olive. OCL 2014; 21(5): D508.
  • 27. Amirante P, Clodoveo ML, Dugo G, Leone A, Tamborrino A. Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality. Food Chem 2006; 98(4): 797-05.
  • 28. Codex Alimentarius. Norme pour les huiles d’olive et les huiles de grignons d’olive. CODEX STAN 33-1981 Adoptée en 1981. Révisée en 1989, 2003, 2015, 2017. Amendée en 2009, 2013. Codex STAN 33-1981. Rév 2017.
  • 29. Santos OV, Corrêa NCF, Soares FASM, Gioielli LA, Costa CEF, Lannes SCS. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Res Int 2012; 47(2): 253-8.
  • 30. Sekour B. Phyto-protection de l’huile d’olive vierge par ajout des plantes végétales (thym, ail, romarin) (Phyto-protection of virgin olive oil by adding vegetable plants (thyme, garlic, rosemary). University of Boumerdes, Magister thesis. 2012.
  • 31. Benincasa C, De Nino A, Lombardo N, Perri E, Sindona G, Tagarelli A. Assay of aroma active components of virgin olive oils from Southern Italian Regions by SPME-GC/Ion Trap Mass Spectrometry. J Agric Food Chem 2003; 51(3):733-41.
  • 32. Essiari M, Zouhair R, Chimi H. Contribution à l’étude de la typicité des huiles d’olives vierges produites dans la région de Sais (Maroc). Olivae 2014; 119: 8-22.
  • 33. Abdullah F, Mohammed E. Modélisation de la répartition du transfert des métaux lourds et des oligoéléments dans les sols forestiers, l’huile d’argan et dans les différentes parties d’arganier (Modeling of the distribution of the transfer of heavy metals and trace elements in forest soils, argan oil and in the different parts of the argan tree). Mohammed V-Agdal University, Doctoral thesis. 2012.
  • 34. Vidal AM, Alcalá S, de Torres A, Moya M, Espínola F. Industrial production of a balanced virgin olive oil. LWT. 2018;97:588–96.
  • 35. Meftah H, Latrache H, Hamadi F, Hanine H, Zahir H,. El louali M. Comparaison des caractéristiques physicochimiques des huiles d’olives issus de différentes zones de la région Tadla Azilal (Maroc) (Comparison of the physico-chemical characteristics of the olive oil coming from different zones in Tadla Azilal area (Morocco). J Mater Environ Sci 2014; 5(2): 641-6.
  • 36. Salvador MD, Aranda F, Gómez-Alonso S, Fregapane G. Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chem 2001; 74(3): 267-74.
  • 37. Psomiadou E, Tsimidou M. Pigments in Greek virgin olive oils: occurrence and levels. J Sci Food Agric 2001; 81(7): 640-7.
  • 38. Giuffrida D, Salvo F, Salvo A, Pera LL, Dugo G. Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chem 2007; 101(2): 833-7.
  • 39. Tanouti K, Elamrani A, Serghini-Caid H, khalid A, Bahetta Y, Benali A, et al. Caractérisation d’huiles d’olive produites dans des coopératives pilotes (Lakrarma et Kenine) au niveau du Maroc Oriental. Les Technologies De Laboratoire 2010; 5(18): 18-26.
  • 40. Baccouri B, Guerfel M, Zarrouk W, Taamalli W, Daoud D, Zarrouk M. Wild olive (Olea europaea L.) selection for quality oil production. J. Food Biochem 2011; 35(1): 161-76.
  • 41. Sait S. Activités antioxydante et antibactérienne des huiles d’oléastres (Olea europaea var. oleaster) de la région de Béjaïa (Antioxidant and antibacterial activities of oleaster oils (Olea europaea var. oleaster) from the Béjaïa region). University of Bejaia, Magister thesis. 2012.
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There are 72 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Messad Sara 0000-0002-9815-0327

Souhila Bensmaıl This is me 0000-0002-6366-7537

Omar Salhı This is me 0000-0002-0211-1981

Djamila Djouahra-fahem This is me 0000-0002-5442-2319

Project Number no
Publication Date June 30, 2022
Submission Date April 27, 2022
Published in Issue Year 2022

Cite

AMA Sara M, Bensmaıl S, Salhı O, Djouahra-fahem D. Effect of Extraction Method on Organoleptic, Physicochemical Properties and Some Biological Activities of Olive Oil from the Algerian Chemlal Variety. Eur J Biol. June 2022;81(1):58-67. doi:10.26650/EurJBiol.2022.1109068