Abdallah Marwa, Marzocco Stefania, Adesso Simona, Zarrouk Mokhtar, Guerfel Mokhtar
University of Tunis El Manar, Faculty of sciences of Tunis, Campus University, Tunis 1060, Tunisia; Laboratory of biotechnology of olive, Center of biotechnology of Borj Cedria, BP 901, 2050, Hammam-Lif, Tunisia.
Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Salerno, Italy.
Acta Histochem. 2018 Jan;120(1):1-10. doi: 10.1016/j.acthis.2017.10.005. Epub 2017 Nov 8.
Here we evaluate the olive oil antiradical and anti-inflammatory potential through its polyphenols extracts and examine the influence of olive maturity on olive oil quality properties, polyphenols composition and biological potentials. Samples have been obtained from minor Tunisian olive cultivars (Chemchali, Fouji and Zarrazi) at different maturity indices. Principal quality properties were evaluated and polyphenols analysis was carried out by Folin Ciocalteu reagent and HPLC-UV-MS. Antiradical activity was examined by DPPH and FRAP scavenging assays while J774A.1 murine macrophages were used to evaluate anti-inflammatory potential by analyzing NO production with Griess reagent method and iNOS and COX-2 expression by cytofluorimetric analysis. Our results revealed that quality characteristics, total phenol content, as well as phenolic compound concentrations were significantly affected by the olive maturity levels. On the other hand, the polyphenols extracts showed an interesting radical scavenging capacity and a potential ability to inhibit inflammatory markers at 90% for NO release and 75% for iNOS expression. Thus, our study establishes that olive oil through its polyphenols extracts has a substantial antiradical and anti-inflammatory potential. Likewise a lot of attention should be attributed to olive ripening level in order to decide the optimum harvesting time.
在此，我们通过橄榄油的多酚提取物评估其抗自由基和抗炎潜力，并研究橄榄成熟度对橄榄油品质特性、多酚成分及生物活性的影响。样本取自突尼斯的小众橄榄品种（Chemchali、Fouji和Zarrazi），处于不同的成熟度指标阶段。评估了主要品质特性，并通过福林 - 乔卡泰试剂以及高效液相色谱 - 紫外 - 质谱联用仪进行多酚分析。通过DPPH和FRAP清除试验检测抗自由基活性，同时利用J774A.1小鼠巨噬细胞，采用格里斯试剂法分析一氧化氮（NO）生成量，并通过细胞荧光分析评估诱导型一氧化氮合酶（iNOS）和环氧化酶 - 2（COX - 2）的表达，以此评估抗炎潜力。我们的研究结果表明，橄榄的成熟度水平对品质特征、总酚含量以及酚类化合物浓度均有显著影响。另一方面，多酚提取物表现出了有趣的自由基清除能力以及抑制炎症标志物的潜在能力，对NO释放的抑制率达90%，对iNOS表达的抑制率达75%。因此，我们的研究证实，橄榄油通过其多酚提取物具有显著的抗自由基和抗炎潜力。同样，为了确定最佳采收时间，应高度关注橄榄的成熟度水平。
