Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions

The recovery of food waste is a stimulating opportunity for and competitive development agroindustries. In this context, the objective study was to report antioxidant potential phenolic compounds content olive stones (OS) six Algerian cultivars. Two extraction methods were used: microwave assisted (MAE) conventional solvent (CSE) in order improve total (TPC) maximization two processes by Box-Behnken design (BBD) from stone Olea Europaea L. cv Ayemele. optimal processing parameters obtained (i) MAE: 22% (v/v) ethanol, 40 s, 500 W, ratio 65:1 (mL/g) (ii) CSE: 33% 24 min, 71 °C, 60:1 (mL/g). Phenolic then extracted cultivars with MAE best conditions, as it strategy term TPC recovery. different according variety. Chemlale richest (7.23 mg GAE/g) followed Azeboudj (6.33 GAE/g), Atefah (6.04 Agraraz (5.63 Azeradj (5.35 Ayemel (5.14 GAE/g). A similar profile observed flavonoids activities. anti-inflammatory effects optimized extracts assessed regarding their ability prevent lipopolysaccharide-induced reactive oxygen species nitric oxide production macrophage cell line (RAW 264.7). Olive that are issued oil, table olives can therefore be considered renewable by-products thanks high added value. These bioactive target natural additives markets, pharmaceutical cosmetic industries, all which currently very receptive such products.