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Advisor(s)
Abstract(s)
This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ‘‘alcaparras’’. This kind
of olives are largely produced and consumed in Trás-os-Montes region (Northeast of Portugal). Different solvents and temperature
extraction conditions were employed in order to achieve the best method to obtain phenolic compounds and a higher antioxidant
activity. The optimum method (water at boiling temperature) was applied on 10 samples from the traditional market. The total phenol
content ranged between 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) values were in
the range 0.36–1.64 and 0.34–1.72 mg/mL for reducing power and radical scavenging effect, respectively. A significantly negative linear
regression was observed between the total phenol content found in the samples and its antioxidant activity.
Description
Keywords
Stoned table olives Extraction conditions Phenols Antioxidant potential
Pedagogical Context
Citation
Sousa, A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Bento, Albino; Pereira, J.A. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”. LWT - Food Science and Technology. ISSN 0023-6438. 41:4, p. 739-745
Publisher
Elsevier