Laboratory of Bioresources: Integrative Biology and Exploiting, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, 5000, Monastir, Tunisia.
Unité de Recherche UR17ES30 "Génomique, Biotechnologie et Stratégies Antivirales", Institut Supérieur de Biotechnologie, Université de Monastir, BP74, Avenue Tahar Hadded, 5000, Monastir, Tunisia.
Environ Sci Pollut Res Int. 2022 Mar;29(11):16392-16403. doi: 10.1007/s11356-021-16645-w. Epub 2021 Oct 14.
The production of extra virgin olive oil (EVOO) flavored with diverse spices, herbs, fruits, and vegetables or natural aromas is believed to provide advantageous properties considering either the high nutritional value or biological activity in addition to the flavoring and industrial aspects. The biological activities including antioxidant and antimicrobial properties of Tunisian EVOO obtained from "Chemlali" variety and mixed with chili pepper were investigated. Molecular analyses, including the detection of twelve olive-infecting viruses and Pseudomonas savastanoi pv savastanoi, were performed to ensure that the samples were obtained from healthy olive trees and EVOO quality was not affected. Quality parameters like free acidity, peroxide number, oxidative stability, and specific absorption at K232 nm and K270 nm were also investigated and no significant variation was revealed. The content of minor compounds such as chlorophylls, carotenoids, and total phenols showed minor changes. However, the profiles of the volatile compounds showed remarkable differences, which appeared to be the main factor for the observed variability in consumer acceptance. The results showed for the first time high quantities of polyphenols and ortho-diphenols. Four colorimetric methods were used for the determination of the antioxidant activity, namely DPPH, ABTS, FRAP, and β-carotene test. Compared to the control, a higher level of antioxidant activity was observed for the flavored EVOO. Furthermore, significant results were obtained in the antimicrobial tests. The quality parameters of the mixture showed no alteration compared to the control. Finally, all the measurements and the chemical characterization gave a scientific basis for food technology innovation of new food products.
用各种香料、草药、水果和蔬菜或天然香气调配特级初榨橄榄油（EVOO），除了调味和工业方面，人们认为它具有高营养价值或生物活性，从而带来有益的特性。研究了从“Chemlali”品种中获得的、与辣椒混合的突尼斯特级初榨橄榄油的生物活性，包括抗氧化和抗菌特性。进行了分子分析，包括检测 12 种感染橄榄的病毒和 Pseudomonas savastanoi pv savastanoi，以确保样品取自健康的橄榄树，并且特级初榨橄榄油的质量不受影响。还研究了质量参数，如游离酸度、过氧化物值、氧化稳定性以及在 K232nm 和 K270nm 的特定吸光度，未发现显著变化。叶绿素、类胡萝卜素和总酚等微量化合物的含量也显示出较小的变化。然而，挥发性化合物的图谱显示出显著的差异，这似乎是消费者接受度观察到的可变性的主要因素。结果首次表明多酚和邻二苯酚的含量很高。使用了四种比色法来测定抗氧化活性，即 DPPH、ABTS、FRAP 和β-胡萝卜素测试。与对照相比，调味特级初榨橄榄油表现出更高水平的抗氧化活性。此外，在抗菌测试中也获得了显著的结果。与对照相比，混合物的质量参数没有变化。最后，所有的测量和化学特性为新技术产品的食品技术创新提供了科学依据。
