Speaker
Description
Pistacia lentiscus oil is increasingly appearing on the Moroccan market, and several cooperatives are starting to sale it for massage and cosmetic uses. Extracting the oil from the fruits generates cakes that, depending on the chosen extraction method, may still contain bioactive compounds such as phenols.
The main objective of the current study was to characterize and compare the chemical composition of the phenolic extracts of Pistacia lentiscus fruit and its oil cake. Fruit samples were collected in the Al Haouz region. The phenolic profile was studied by HPLC and the antioxidant capacity of the two extracts was assessed by DPPH (IC50) and FRAP (EC50).
The results showed that the oil cake contains 10.06% oil, corresponding to an oil loss of around one-third. Oil cake contains a polyphenol content of 78.1 mg GAE/g DM, whereas fruits only contain 69.4 mg GAE/g DM. The phenolic profile is similar between the oil cake and the fruits. Nine compounds have been identified, with myricetin digalloyl rhamnoside being the major compound. Regarding the antioxidant activity, the two extracts showed an interesting capacity, in agreement with the flavonoid-rich phenolic composition found. However, the IC50 and EC50 of oil cake extract are slightly lower than those from fruits.
In the light of these results, it would be interesting to extend our work towards finding innovative ways of developing the use of the Pistacia lentiscus oil by-product.
Key words: Pistacia lentiscus; lentisc oil cake, chemical composition; antioxidant activity.
