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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

Anabela Sousa (Autor) Outra; Ricardo Malheiro (Autor) Outra; Susana Casal (Autor) FFUP; Albino Bento (Autor) Outra; Jose Alberto Pereira (Autor) Outra

Revista

Título: Journal of Functional Foods

Vol. 11

Páginas: 20-29

ISSN: 1756-4646

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10