Phenolic profile and effect of growing area on Pistacia lentiscus seed oil. (15th August 2018)

• Record Type: Journal Article
• Authors: Mezni, Faten; Slama, Awatef; Ksouri, Riadh; Hamdaoui, Ghaith; Khouja, Mohamed Larbi; Khaldi, Abdelhamid
• Is Part Of: Food chemistry. Volume 257(2018)
• Page Start: 206
• Page End: 210
• Publication Date: 2018-08-15
• Subjects: Pistacia lentiscus -- Seed oil -- Phenolic profile -- Growing area; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.03.019
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Pistacia lentiscus seed oils exhibited a high level of phenols. Phenolic acids are the main phenolic compounds in Pistacia lentiscus oils. Phenolic composition of Pistacia lentiscus oils varied significantly between the growing areas. Abstract: In this investigation, we aimed to study, for the first time, the phenolic composition of Pistacia lentiscus seed oils from different growing areas. Extraction of the phenolic fraction from oils was done by methanol/water. Phenolic profiles were determined using chromatographic analysis by High Performance Liquid Chromatography (HPLC-DAD/MSD) and its quantification was done using an internal standard which is unidentified in the studied oil (syringic acid). Forty phenolic compounds were quantified and only eighteen of them were identified. The eight studied oils showed different phenolic profiles. The total phenols amount varied from 538.03 mg/kg oil in Jbel Masour oils to 4260.57 mg/kg oil in oils from Kef Erraai. The highest amount of secoiridoids was reached by Bouchoucha oil containing 366.71 mg/kg oil of Oleuropein aglycon. Oils from Kef Erraai locality contained the highest concentrations in flavonols (377.44 mg/kg oil) and in phenolic acids (2762.67 mg/kg oil).