Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives

• Type: Article in International Scientific Journal
• Date: 2015

Authors

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

Journal

Title: LWT - Food Science and Technology

Vol. 62

Pages: 1120-1126

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00G-3SX

DOI: 10.1016/j.lwt.2015.01.046

Abstract (EN): In the present study we propose to determine an approximate optimum harvesting period for table olives and olive oil of two Portuguese olive cultivars (Madural and Verdeal Transmontana) based on phenolic modifications (HPLC/DAD) and antioxidant activity (scavenging capacity on 2,2-diphenyl-1-picrylhydrazyl and reducing power). Samples were collected from almost edibility to slightly over-mature. The sum of polyphenols, as well as its most abundant components oleuropein and hydroxytyrosol, decreased during this maturation period, more intensively in Madural than Verdeal Transmontana. In their green stages an antioxidant potential loss was gradually observed in both olive cultivars, while in the latter purple-black phases a slight increase in the antioxidant activity was observed. Both phenolic profile and antioxidant activity were highly correlated with the maturation process. A principal component analysis showed the particular effect of maturation in both olive cultivars. Based on the acquired knowledge we can advance that, for these cultivars and geographical region, olives harvest for table olives, traditionally collected sooner, can be performed in the middle of September. For olive oil harvesting can occur in the first days of November, giving priority to cv. Madural rather than Verdeal Transmontana, in order to enhance the bioactivity, phenolic composition and stability of olive oils.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7