Functional Enrichment of Algerian Olive Oils by Black Fig Maceration: Effects on Oxidative Stability, Bioactive Compounds, and Antibacterial Activity
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Abstract
The present study evaluates the impact of black fig (Ficus carica L.) maceration on the functional quality of Algerian virgin olive oils (cultivars Chemlal and Sigoise) during 45 days of storage. Physicochemical indices, total phenols, flavonoids, chlorophylls, carotenoids, DPPH, and ABTS.+ radical-scavenging activities (including IC50 values), and antibacterial activity against Gram-positive and Gram-negative bacteria were assessed. Results show that storage increased free acidity, peroxide value, and UV extinction coefficients (K232and K270) while reducing phenolic content and antioxidant activity. Black fig maceration significantly mitigated these degradations by enriching the oils with phenols, flavonoids, and pigments, thereby enhancing antioxidant capacity. Filtration stabilized the enriched oils, though a marginal decrease in bioactive levels was observed. The two cultivars exhibited distinct enrichment profiles: Chemlal maintained higher DPPH activity, whereas Sigoise achieved greater phenolic gains. Antibacterial activity was most pronounced against Gram-positive strains and displayed a clear concentration-dependent effect. Multivariate analyses (PCA and HCA) confirmed the integrated effect of maceration and filtration on functional enrichment. This study demonstrates that black fig maceration is a natural and efficient strategy to synergistically enhance the antioxidant and antibacterial properties of olive oils, offering practical applications for functional food development.
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