Volume 10, Numéro 3, Pages 2236-2249

Effect Of Impregnation Of Two Varieties Of Dry Figs (abrkane And Taamrioute) In Olive Oil To Improve Their Physicochemical And Biological Properties

Authors : Alileche Khoukha . Hadj-ziane-zafour Amel . Megatli Smail . Djeziri Mourad . Ouali Abdelkrim .


Description of the subject: The dried fig and olive oil are consumed because of their high nutritional value in the essential fatty acids omega-3 and omega-6. Objective. The objective of this study is to evaluate the nutritional and therapeutic intake of dried figs in their native state, extra virgin olive oil as is and figs soaked in olive oil after 90 days of maceration. Methods. The methodology consists in studying the characterization of physicochemical parameters, the determination of phenolic compounds, the evaluation of the antioxidant activity and the anti-inflammatory activity of two varieties of dried figs (Abrkane and Taamrioute), and extra virgin olive oil. Results: The results of the chemical indices allowed classifying the control oil and the two remaining macerate oils in the category "extra virgin" in relation to the standards of the International Olive Oil Council COI, 2018, an increase in the level of phenolic compounds in the macerates but on the other hand its decrease is remarkable in the remaining oils. Macerates have the best reducing power and the best antiradical activity with a highly significant decrease (p<0.001) of the oedema of albino mice at the dose (200 mg/kg) compared to the control oil and figs only (74.62%) at the 4 th hour. Conclusion. The results show that macerates have been nutritionally enriched including black fig macerates. They have anti-inflammatory and antioxidant properties that could justify their use against oxidative and inflammatory stress-related diseases.


dried figs olive oil phenolic compound antioxidant activity and anti inflammatory activity