Chemical Characterization of "Alcaparras" Stoned Table Olives from Northeast Portugal

• Type: Article in International Scientific Journal
• Date: 2011

Authors

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

Journal

Title: Molecules

Vol. 16

Pages: 9025-9040

ISSN: 1420-3049

Publisher: MDPI

Indexing

ISI Web of Knowledge - 14 Citations

Scopus - 14 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-002-JYP

DOI: 10.3390/molecules16119025

Abstract (EN): Commercial stoned table olives named "alcaparras" from Tras-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004-2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total fat, ash, carbohydrates, and energy), with a detailed report of the fatty acids and tocopherols composition. Water was the major constituent (72.5 +/- 5.5%), followed by fat (14.6 +/- 5.1%). The average amount of protein and ash were 1.1% and 3.4%, respectively, reporting unusual ash values for table olives, related to the technological process. One hundred grams of fresh stoned table olives presented an average energetic value of 156 kcal, lower than most table olives. The lipids are rich in oleic acid (average of 77.7 +/- 2.0%), followed by palmitic acid and linoleic acid. Samples showed an average of total tocopherols of 1.2 mg/100 g of fresh weight, being a-tocopherol the most abundant. Table olives are important sources of MUFA, as olive oil, recognized as a preventive factor in diseases in which free radicals are implicated, complemented by the amounts of vitamin E, with both antioxidant and vitamin action.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 16