The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on\nthe major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and\nleaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves\nand oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power.\nOther parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were\nalso taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity\n(50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold),\nflavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased\nantioxidant activity (1.6-fold)...................
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