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Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions

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Abstract

The recovery of food waste is a stimulating opportunity for and competitive development of agroindustries. In this context, the objective of this study was to report the antioxidant potential and phenolic compounds content of olive stones (OS) of six Algerian cultivars. Two extraction methods were used: microwave assisted extraction (MAE) and conventional solvent extraction (CSE) in order to improve the recovery of total phenolic content (TPC) and the maximization of the two extraction processes by the Box-Behnken design (BBD) from olive stone of Olea Europaea L. cv Ayemele. The optimal processing parameters obtained were (i) for MAE: 22% (v/v) ethanol, 40 s, 500 W, and ratio 65:1 (mL/g) and (ii) for CSE: 33% (v/v) ethanol, 24 min, 71 °C, and ratio 60:1 (mL/g). Phenolic compounds were then extracted from olive stones of six Algerian cultivars with MAE best extraction conditions, as it was the best strategy in term of TPC recovery. The phenolic content was different according to the olive variety. The stones of Chemlale were the richest in TPC (7.23 mg GAE/g) followed by Azeboudj (6.33 mg GAE/g), Atefah (6.04 mg GAE/g), Agraraz (5.63 mg GAE/g), Azeradj (5.35 mg GAE/g) and Ayemel (5.14 mg GAE/g). A similar profile was observed with total flavonoids content and antioxidant activities. The anti-inflammatory effects of the optimized extracts by MAE were assessed regarding their ability to prevent lipopolysaccharide-induced of reactive oxygen species and nitric oxide production in a macrophage cell line (RAW 264.7). Olive stones that are issued from the production of olive oil, and table olives can therefore be considered as renewable by-products thanks to their compounds with high added value. These bioactive compounds can target the food natural additives markets, pharmaceutical and cosmetic industries, all of which are currently very receptive such natural products.

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Acknowledgements

We thank the Ministry of Higher Education and Scientific Research, Algeria for providing the Algerian – French Scholarship. We would like to thank all members of MIB laboratory at the ISVV of Bordeaux (France) for their precious help.

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Authors and Affiliations

  1. Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algérie

    Kenza Djemaa-Landri, Sabrina Hamri-Zeghichi, Wassila Belkhiri-Beder & Nabil Kadri

  2. Univ. Bordeaux, Faculté des Sciences Pharmaceutiques, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Equipe Molécules d’Intérêt Biologique (MIB) - ISVV, 33882, Villenave d’Ornon cedex, France

    Stéphanie Krisa, Stéphanie Cluzet, Tristan Richard & Josep Valls

  3. Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, Bouira, Algérie

    Nabil Kadri

  4. Centre National de Recherche en Technologie de l’Agroalimentaire (CRTA), 06000, Bejaia, Algérie

    Khodir Madani

  5. Département de Génie des Procédés, Faculté de Technologie, Université de Bejaia, Bejaia, Algérie

    Wassila Belkhiri-Beder

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  1. Kenza Djemaa-Landri
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  2. Sabrina Hamri-Zeghichi
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Djemaa-Landri, K., Hamri-Zeghichi, S., Belkhiri-Beder, W. et al. Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions. Food Measure 15, 4166–4180 (2021). https://doi.org/10.1007/s11694-021-00992-w

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