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Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives

2012Journal article Restricted access
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dc.contributor.authorMalheiro, Ricardo
dc.contributor.authorCasal, Susana
dc.contributor.authorSousa, Anabela
dc.contributor.authorPinho, P. Guedes de
dc.contributor.authorPeres, António M.
dc.contributor.authorDias, L.G.
dc.contributor.authorBento, Albino
dc.contributor.authorPereira, J.A.
dc.date.accessioned2013-03-12T16:22:32Z
dc.date.available2013-03-12T16:22:32Z
dc.date.issued2012
dc.description.abstractThe effect of olive cultivar on sensory characteristics, chemical composition, and nutritional value of traditional stoned green table olives “alcaparras” was studied. The most representative cultivars from Trás-os-Montes region, Portugal (Cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana, and Verdeal Transmontana) were studied. The results showed that, regardless the cultivar, water was the main constituent with values greater than 70%, followed by fat that varied between 12.5% and 20.1%. Carbohydrates amount was greater in Cv. Madural (9.2%) and those produced from Cv. Cobrançosa had higher level of nitrogenous compounds, with 1.4%. Ashes contents of table olives varied from 1.6% to 1.9%, without significant differences among cultivars. Moreover, 100 g of “alcaparras” provided an energetic value between 154 and 212 kcal for Cv. Madural and Verdeal Transmontana, respectively. Oleic acid was the main fatty acid detected (higher than 66.9%), followed by palmitic acid (10.8–13.3%) and linoleic acid (2.7–10.3%). A linear discriminant model was established based on the “alcaparras” table olives fatty acids profile. Three fatty acids (C16:0, C18:0, and C18:3) and total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids contents allowed distinguishing between the five olive cultivars studied, with overall sensitivity and specificity of 100%. The total content of vitamin E of the table olives varied from 3.5 and 6.0 mg/kg (for Cv. Santulhana and Negrinha de Freixo, respectively), being α-tocopherol the most abundant. The consumer’s panel showed higher preference for the table olives of Cv. Verdeal Transmontana and Negrinha de Freixo, while Cv. Madural was negatively characterized in all the descriptors evaluated. Keywords Olea europaea L. . Stoned table olives.por
dc.identifier.citationMalheiro, Ricardo; Casal, Susana; Sousa, Anabela; Pinho, Paula G.; Peres, António M.; Dias, Luís G.; Bento, Albino; Pereira, José A. (2012). Effect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olives. Food Bioprocess Technology. ISSN 1935-5130. 5:5, p. 1733-1742por
dc.identifier.doi10.1007/s11947-011-0567-x
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10198/8253
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.subjectOlea europaea L.por
dc.subjectStoned table olivespor
dc.subjectOlive cultivarpor
dc.subjectNutritional valuepor
dc.subjectFatty acidspor
dc.subjectTocopherolspor
dc.titleEffect of cultivar on sensory characteristics, chemical composition, and nutritional value of stoned green table olivespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1742por
oaire.citation.startPage1733por
oaire.citation.titleFood Bioprocess Technolpor
oaire.citation.volume5por
person.familyNameMalheiro
person.familyNamePeres
person.familyNameDias
person.familyNameBento
person.familyNamePereira
person.givenNameRicardo
person.givenNameAntónio M.
person.givenNameLuís G.
person.givenNameAlbino
person.givenNameJosé Alberto
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
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person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-7342-0511
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridI-8470-2012
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id25650218300
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id57204366348
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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