"Table Olive Flours": An Ingredient Rich in Bioactive Compounds?

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Rodrigues, N (Autor) Outra; Oliveira, C (Autor) Outra; Susana Casal (Autor) FFUP; Pereira, JA (Autor) Outra; Ramalhosa, E (Autor) Outra

Revista

Título: Applied Sciences

Vol. 41

Página Final: 1661

Editora: MDPI

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00W-30V

DOI: 10.3390/app12031661

Abstract (EN): Featured Application This ingredient will use the surplus of table olive fruits that do not have the characteristics to be marketed, such as fruits with no commercial size or containing some visual defects. In this way, these fruits can be valued through flour production. The production of this new product will also reduce waste and be more sustainable, in line with the objectives of the circular economy. The aim of this study was to produce different "table olive flours" from fruits at different maturation stages. "Table olive flour" is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrancosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS(?+)) were analyzed. "Table olive flours" with different colors and different characteristics were obtained. The "green table olive flour" had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The "black table olive flour" was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed "flours", nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrancosa, different "table olive flours" with distinct properties and high amounts of health-promoting compounds can be produced.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 14