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Table olive flours: an ingredient rich in bioactive compounds?

2022Artigo científico Acesso aberto
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorOliveira, Catarina Isabel
dc.contributor.authorCasal, Susana
dc.contributor.authorPereira, J.A.
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2022-03-10T11:20:28Z
dc.date.available2022-03-10T11:20:28Z
dc.date.issued2022
dc.description.abstractThe aim of this study was to produce different “table olive flours” from fruits at different maturation stages. “Table olive flour” is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobrançosa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS +) were analyzed. “Table olive flours” with different colors and different characteristics were obtained. The “green table olive flour” had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The “black table olive flour” was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed “flours”, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobrançosa, different “table olive flours” with distinct properties and high amounts of health-promoting compounds can be produced.pt_PT
dc.description.sponsorshipThis research was funded by Foundation for Science and Technology (FCT, Portugal). The authors are grateful for the financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), SusTEC (LA/P/0007/2020) and REQUIMTE-LAQV (UIDB/50006/2020) units, AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) and GreenHealth Project (NORTE-01-0145-FEDER-000042) co-financed by European Regional Development Fund (ERDF) through the NORTE 2020 (Programa Operacional Regional doNorte 2014/2020). Nuno Rodrigues thanksNational funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program contract.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Nuno; Oliveira, Catarina; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa (2022). “Table olive flours”: an ingredient rich in bioactive compounds? Applied Sciences. ISSN 2076-3417. 12:3, p. 1-pt_PT
dc.identifier.doi10.3390/app12031661pt_PT
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10198/25200
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2020pt_PT
dc.relationMountain Research Center
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTable olive flourspt_PT
dc.subjectFatty acidspt_PT
dc.subjectTocopherolspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleTable olive flours: an ingredient rich in bioactive compounds?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1661pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNamePereira
person.familyNameRamalhosa
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameElsa
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-2503-9705
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
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