Olive (Olea europea) oil: physico-chemical characterization and antioxidant activities in vitro and in vivo

Abstract

Olive oil, especially extra virgin olive oil, gained popularity recently due to its beneficial effects toward human health. Olive oil contained high amounts of monounsaturated fatty acids, especially oleic acid (C18:1) and some minor components such as tyrosol and hydroxytyrosol which are important to human health. Olive oils have been reported to have antioxidant in vitro and in vivo. This article reviewed some physico-chemical properties and antioxidant activities of olive oil either in vitro or in vivo. Olive oil was evaluated in vitro using radical scavenging activities, ferric reducing antioxidant power (FRAP), metal chelating power, beta-carotene bleaching, linoleic acid-ferric thiocyanate method. In vivo, the antioxidant activities of olive oil were evaluated using glutathione Stransferase, catalase, and superoxide dismutase. Phenolics compounds present in olive oil contribute to antioxidant activities, therefore, olive oil is potential to be used as a food supplement.

Antioxidant Potential of Red Palm-Pressed Mesocarp Olein

“…The findings follow the same trend of the difference between TPC and TFC (Table 1) . Literature data showed that FRAP method has limitation which is unable to measure polyphenolic compounds and thiols in which the total reducing power was significantly correlated with the phenolic compounds 73) and squalene (Table 5) . The results are in good agreement with the literature data where most of the compounds in OO are not phenolic compounds as a huge difference was observed between the TPC and TFC values, therefore, a great discrepancy was observed between OO and the other oil extracts.…”