UPM Institutional Repository

Effect of fruit maturity on the composition of high-value components and biological activities of olives from newly developed cultivars


Citation

Ullah, Sami and Anwar, Farooq and Rehman, Muhammad Fayyaz Ur and Qadir, Rahman and Ansar, Muhammad Ramzan and M. Ali, Hayssam and Muhammad Mustaqeem and Silva Dias, Ca´ssio da (2023) Effect of fruit maturity on the composition of high-value components and biological activities of olives from newly developed cultivars. Arabian Journal of Chemistry, 16 (10). art. no. 105195. pp. 1-12. ISSN 1878-5352; ESSN: 1878-5379

Abstract

The present study evaluates the variations in the composition of targeted high-value components (phenolics, fatty acids, organic acids and natural sugars) and biological activities of olive fruits, collected at different maturity stages, from two locally developed cultivars BARI Zaitoon-1 (BZ1) and BARI Zaitoon-2 (BZ2). Ultrasound-assisted extraction (UAE) was employed to extract phenolic compounds. The oil yield was significantly increased during the maturation, while a decrease in bioactives extract yield was noted. The maximum oil yield (33.8 %) was recovered from BZ1 olives at the fully ripen stage, while the maximum extract yield (34.5 %) was given by BZ2 at the unripen stage. According to HPLC analysis, total phenolic acids, including sinapic, caffeic, gallic, chlorogenic and benzoic acids in BZ1 and BZ2 olives, were higher at semi-ripen and unripen stages, respectively. Myricetin was detected as the major flavonoid in both cultivars, but its concentration gradually decreased during fruit maturation. A good correlation of total phenolic contents (TPC) with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and total flavonoid contents (TFC) with ferric reducing antioxidant potential (FRAP) was observed. Similarly, an increase in the contents of total sugars and organic acids was noticed corresponding to fruit maturity. Furthermore, the tested olives fruit extracts inhibited the growth of Gram-positive bacterial strains (B. subtilis and S. aureus) more effectively than Gram-negative strains (K. oxytoca, S. typhi, and E. coli). The GC–MS analysis of extracted olive oil revealed that oleic acid was the major fatty acid found at three maturity stages for both cultivars. The current research revealed considerable variations in the selected components profile and biological activities of the tested olive cultivars as a function of fruit maturity. Based on these findings, the uses of olives can be recommended for specific applications to maximize the functional food and nutraceutical benefits of this valuable fruit.


Download File

Full text not available from this repository.

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.arabjc.2023.105195
Publisher: Elsevier
Keywords: Ultrasound-assisted extraction; Phenolic antioxidants; HPLC; Oleic acid; Organic acids; Natural sugars; Thrombolysis; Hemolysis
Depositing User: Ms. Nur Faseha Mohd Kadim
Date Deposited: 15 Oct 2024 05:50
Last Modified: 15 Oct 2024 05:50
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.arabjc.2023.105195
URI: http://psasir.upm.edu.my/id/eprint/107445
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item