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Université de Perpignan Via Domitia, Laboratoire BAE-LBBM, Bâtiment S, 52 Av Paul Alduy 66860 Perpignan cedex – France Laboratoire de Biodiversité et Biotechnologies Microbiennes, USR 3579 Sorbonne Universités (UPMC) Paris 6 et CNRS Observatoire Océanologique, 66650 Banyuls-sur-Mer, France Laboratoire de Chimie Organique LR17ES08, Faculté des Sciences de Sfax, Département de Chimie, B.P. « 1171 » 3038, Sfax, Université de Sfax, Tunisie Département de Physique-Chimie, Faculté des Sciences et Techniques de Sidi Bouzid, B. P 380, 9100, Sidi Bouzid, Université de Kairouan, Tunisie E-mail: gaith.rigane@yahoo.fr Manuscript received online 09 July 2020, accepted 10 August 2020 In this research, different olive paste treatments, including physical treatments such as ultrasounds or microwaves as well as chemical treatments with addition of sodium citrate, were proposed. Therefore, the main objective of this work was to compare different treatments and optimize various classical and original spectrophotometric methods in order to evaluate the most appropriate and reproducible one for the determination of the phenolic content as well as the antioxidant capacity of olive oil. In addition, the combination of microwaves and sodium citrate tested at two concentrations (150 and 300 g/L) followed by a malaxation step for 20 min yielded good results in terms of polyphenols content compared with the conventional treatment. However, the shortest time of sonication treatment (10 min) led to the highest phenolic content determined by both Folin and gold nanoparticles methods (7.5 and 14.7 mg of gallic acid equivalent/kg of oil, respectively). This study provides assistance to the Virgin Olive Oil (VOO) sector by optimizing extraction procedures and introducing these different techniques with affecting the oil extraction yield. |
