Abstract

The aim of this study was to evaluate the total antioxidant capacity of different Moroccan olive kernel samples by the electrochemical methods. The paper presents the preparation and characterization of the H2O2 amperometric sensor and its utilization for antioxidant evaluation of some real olive oil samples from different regions of Morocco. The obtained results were found in good correlation with reality. The analytical calibration graph was recorded for H2O2 species. This method was used for determine the antioxidant capacity of olive kernel, obtaining results consistent with their phenol profiles.