Fatty acid composition and antioxidant activity of Pistacia lentiscus L. fruit fatty oil from Algeria

Belyagoubi-Benhammou N.;Belyagoubi L.;El Zerey-Belaskri;Zitouni A.;Ghembaza N.;Benhassaini H.;Atik-Bekkara F.;Piras A.;Falconieri D.;Rosa A.

2018-01-01

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Abstract

The current study was carried out to investigate the chemical composition of Pistacia lentiscus fruit fatty oil by HPLC–DAD and GC analysis. The quantification of phenolic content and DPPH radical scavenging capacity of this oil were furthermore evaluated. The results showed that the oil has the highest phenolic content (810 mg GAE/kg oil). The capacity to scavenge DPPH radical was admissible (EC50 = 20.619 ± 0.312 mg/mL), compared to the butylated hydroxyanisole (BHA) (0.012 ± 0.0001 mg/mL). The main fatty acids where oleic, palmitic, linoleic, palmitoleic and stearic acids which have specific carbon number and their values in percentage are C18:1 n-9 (50.02 ± 0.55%), C16:0 (24.83 ± 1.25%), C18:2 n-6 (17.24 ± 0.10%), C16:1 n-7(1.55 ± 0.09%) and C18:0 (1.08 ± 0.02%), respectively. The analyses showed concentrations of approximately 26% of saturated fatty acids, 52% of monounsaturated and 18% of polyunsaturated.