Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives

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

Authors

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

Journal

Title: Food and Chemical Toxicology

Vol. 49

Pages: 450-457

ISSN: 0278-6915

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 56 Citations

Scopus - 64 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-VBY

DOI: 10.1016/j.fct.2010.11.023

Abstract (EN): Stoned green table olives "alcaparras" prepared from five different cultivars (Cv. Cobrancosa, Madural, Negrinha de Freixo. Santulhana and Verdeal Transmontana) were investigated concerning their phenolic composition and antioxidant potential. From each cultivar, five independent lots were prepared. The phenolic profile was determined by HPLC/DAD at 280 nm, and antioxidant potential measured using the reducing power and scavenging effect on DPPH (2.2-diphenyl-1-picrylhydrazyl) radicals assays. Twelve phenolic compounds were identified, being hyrdoxytyrosol the most abundant one, followed by verbascoside and tyrosol. Cv. Cobrancosa and Santulhana reported higher content of phenolic compounds, with 165.76 and 163.66 mg/kg of fresh "alcaparras" table olives, respectively. Regarding antioxidant activity, Cv. Santulhana and Cobrancosa showed higher EC50 values, lower than 1.40 and 0.48 mg/mL for reducing power and DPPH methods, respectively. Significant negative correlations were obtained between olive phenolics and EC50 values from the antioxidant activity. The direct contact of the pulp with water, characteristic of this processing method, eliminates important hydrossoluble compounds, being the cultivar used an important determinant for the final "alcaparras" composition in terms of ingested phenolic compounds and antioxidant activity.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8