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Advisor(s)
Abstract(s)
Maturation stage is a critical feature to obtain high quality olive products, with maximized
bioactivity. In this study, phenolic composition and antioxidant activity of Cv. Cobrançosa
through the maturation process were evaluated.The phenolic profile was assessed by HPLC/
DAD, and antioxidant activity was studied through its reducing power and free-radical
scavenging activity.
Total phenols varied from 34 to 1 g/kg, respectively, in the first and last sampling dates.
Oleuropein, the main phenolic in the first stages of maturation, decreased drastically during
ripening. At intermediate and high maturation stages hydroxytyrosol was the predominant
phenol. Globally, the reducing capacity of Cv. Cobrançosa olive fruits decreased during
the maturation process but its radical scavenging activity was only slightly altered. A principal
components analysis corroborated the characteristic phenolic profile and changes
experienced by the olive fruit during the maturation process. These results are important
to maximize Cv. Cobrançosa olive products’ quality and biological properties.
Description
Keywords
Maturation process Cv. Cobrançosa Phenolic profile Antioxidant activity
Citation
Sousa, Anabela; Malheiro, R.; Casal, Susana; Bento, Albino; Pereira, J.A. (2014). Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process. Journal of Functional Foods. ISSN 1756-4646. 11, p. 20-29
Publisher
Elsevier