Table olives from Portugal: Phenolic compounds, antioxidant potential, and antimicrobial activity

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Jose Alberto Pereira (Author) Other; Ana P G Pereira (Author) Other; Isabel C F R Ferreira (Author) Other; Patricia Valentao (Author) FFUP; Paula B Andrade (Author) FFUP; Rosa Seabra (Author) Other; Leticia Estevinho (Author) Other; Albino Bento (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 54

Pages: 8425-8431

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 123 Citations

ISI Web of Science

Scopus - 168 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-GAM

DOI: 10.1021/jf061769j

Resumo (PT): The phenolic compounds composition, antioxidant potential, and antimicrobial activity of different table olives from Portugal, namely, natural black olives “Galega”, black ripe olive “Negrinha de Freixo”, Protected Designation of Origin (PDO) “Azeitona de Conserva Negrinha de Freixo” olives, and “Azeitona de Conserva de Elvas e Campo Maior” Designation of Origin (DO) olives, were investigated. The analysis of phenolic compounds was performed by reversed-phase HPLC/DAD, and seven compounds were identified and quantified: hydroxytyrosol, tyrosol, 5-O-caffeoilquinic acid, verbascoside, luteolin 7-O-glucoside, rutin, and luteolin. The antioxidant activity was assessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals, and the β-carotene linoleate model system. The antioxidant activity was correlated with the amount of phenolics found in each sample. The antimicrobial activity was screened using Gram-positive (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and Gram-negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). PDO and DO table olives revealed a wide range of antimicrobial activity. C. albicans was resistant to all the analyzed extracts. <br> <br> Keywords: Table olives; phenolics; antioxidant potential, antimicrobial activity <br> <a target="_blank" href="http://pubs.acs.org/doi/abs/10.1021/jf061769j"> Texto integral </a> <br> <br>

Abstract (EN): The phenolic compounds composition, antioxidant potential, and antimicrobial activity of different table olives from Portugal, namely, natural black olives "Galega", black ripe olive "Negrinha de Freixo", Protected Designation of Origin ( PDO) "Azeitona de Conserva Negrinha de Freixo" olives, and "Azeitona de Conserva de Elvas e Campo Maior" Designation of Origin ( DO) olives, were investigated. The analysis of phenolic compounds was performed by reversed-phase HPLC/DAD, and seven compounds were identified and quantified: hydroxytyrosol, tyrosol, 5-O-caffeoilquinic acid, verbascoside, luteolin 7-O-glucoside, rutin, and luteolin. The antioxidant activity was assessed by the reducing power assay, the scavenging effect on DPPH ( 2,2-diphenyl-1-picrylhydrazyl) radicals, and the beta-carotene linoleate model system. The antioxidant activity was correlated with the amount of phenolics found in each sample. The antimicrobial activity was screened using Gram-positive ( Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and Gram-negative bacteria ( Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi ( Candida albicans, Cryptococcus neoformans). PDO and DO table olives revealed a wide range of antimicrobial activity. C. albicans was resistant to all the analyzed extracts.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7