Olive antioxidants under climatic conditions
Dhouha Saidana Naija
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, TunisiaSamia Ben Mansour Gueddes
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, TunisiaImed Cheraief
Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorder”, Faculty of Medicine, Monastir 5019, TunisiaFathy Ben Mariem
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, TunisiaWafa Ghariani
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, TunisiaMohamed Braham
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, TunisiaAbstract
Climate change has become a widespread serious phenomenon. Its effects are related to variability in local climates rather than in global climatic patterns. Mediterranean countries are the most concerned where olive tree constitutes one of the most dynamic cultivations. This work focuses on the research for new indicators of the adaptation of the olive tree to several climatic conditions. ‘Chemlali’ and ‘Chetoui’ represent the primary Tunisian olive tree cultivars. To adapt to different climatic conditions characterizing the north, the center and the south of the country (superior semiarid, inferior semiarid and inferior arid respectively), these varieties synthesize many interesting compounds that have been screened and compared. Indeed, the methanolic extracts from ‘Chemlali’ and ‘Chetoui’ leaves have been tested for their antioxidant activities. The chemical compositions of the extracts have been quantified in antioxidants. Both ‘Chemlali’ and ‘Chetoui’ exhibited a significant antioxidant activity, reaching 90%. However, Chemlali activity was more important in the inferior semiarid (80%) and in the inferior arid (70%), while ‘Chetoui’ activity was more significant in the superior semiarid and in the inferior arid. Total phenols of ‘Chemlali’ showed a triple content in the inferior arid comparatively to the superior semiarid. Additionally, flavonoids, o-diphenols, saponin and carotenoids of ‘Chemlali’ increased significantly in this area as opposed to those of ‘Chetoui’. 2(3H) 5-methyl furanone, 4-vinyl methoxyphenol, and hexadecanoic acid known for their antioxidant activity and many others have been identified in these varieties.
Keywords:
Olive tree, superior semiarid, inferior semiarid, inferior arid, antioxidantsReferences
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Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, Tunisia
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, Tunisia
Laboratory of Biochemistry, UR “Human Nutrition and Metabolic Disorder”, Faculty of Medicine, Monastir 5019, Tunisia
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, Tunisia
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, Tunisia
Laboratory of the Improvement of Olive Tree Productivity and Product Quality, Olive Tree Institute, Sousse Station, 4061, Tunisia
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