Antioxidant activity and phenolic composition of Cv. Cobrancosa olives affected through the maturation process

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Anabela Sousa (Author) Other; Ricardo Malheiro (Author) Other; Susana Casal (Author) FFUP; Albino Bento (Author) Other; Jose Alberto Pereira (Author) Other

Journal

Title: Journal of Functional Foods

Vol. 11

Pages: 20-29

ISSN: 1756-4646

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00A-3TD

DOI: 10.1016/j.jff.2014.08.024

Abstract (EN): Maturation stage is a critical feature to obtain high quality olive products, with maximized bioactivity. In this study, phenolic composition and antioxidant activity of Cv. Cobrangosa through the maturation process were evaluated. The phenolic profile was assessed by HPLC/DAD, and antioxidant activity was studied through its reducing power and free-radical scavenging activity. Total phenols varied from 34 to 1 g/kg, respectively, in the first and last sampling dates. Oleuropein, the main phenolic in the first stages of maturation, decreased drastically during ripening. At intermediate and high maturation stages hydroxytyrosol was the predominant phenol. Globally, the reducing capacity of Cv. Cobrangosa olive fruits decreased during the maturation process but its radical scavenging activity was only slightly altered. A principal components analysis corroborated the characteristic phenolic profile and changes experienced by the olive fruit during the maturation process. These results are important to maximize Cv. Cobrangosa olive products' quality and biological properties.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10