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| - Identification and Antioxidant Potential of Flavonoids and LowMolecular Weight Phenols in Olive Cultivar Chemlali Growing inTunisia
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| - Increasing interest in phenolic compounds in olives is due to their antioxidant and health-enhancingproperties. In this study the phenolics in fruits of the Tunisian olive cultivar Chemlali were extractedby methanol−water and fractionated using Sephadex LH-20 column chromatography. The identificationof phenolic monomers and flavonoids was based on separation by high-performance liquidchromatography equipped with a diode array detector followed by liquid chromatography−massspectrometry and gas chromatography−mass spectrometry analysis. Oleuropein, a secoiridoidglycoside esterified with a phenolic acid, was the major compound. Eight phenolic monomers and 12flavonoids were also identified in Chemlali olives. Five flavonoids were isolated and purified usingSephadex LH-20 column chromatography and preparative paper chromatography. The antioxidantactivity of the extract and the purified compounds was evaluated by measuring the radical scavengingeffect on 1,1-diphenyl-2-picrylhydrazyl and by using the β-carotene−linoleate model assay. Acidhydrolysis of the extract enhanced its antioxidant activity. Hydroxytyrosol and quercetin showedantioxidant activities similar to that of 2,6-di-tert-butyl-4-methylphenol. A hydroxyl group at the orthoposition at 3‘ on the B ring of the flavonoid nucleus could contribute to the antioxidant activity of theflavonoids. Keywords: Chemlali olive; phenolics; flavonoids; acid hydrolysis; antioxidant
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