Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira, Tatiane C.G.; Ramalhosa, Elsa; Colla, Eliane; Pereira, J.A.; Pereira, Ermelinda

Publication

Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

2016Conference object

dc.contributor.author	Oliveira, Tatiane C.G.
dc.contributor.author	Ramalhosa, Elsa
dc.contributor.author	Colla, Eliane
dc.contributor.author	Pereira, J.A.
dc.contributor.author	Pereira, Ermelinda
dc.date.accessioned	2017-03-08T12:14:27Z
dc.date.available	2017-03-08T12:14:27Z
dc.date.issued	2016
dc.description.abstract	Yeasts have an important role in fermented foods, including table olives. These microorganisms can be a new source of natural antioxidants. Free-radical-scavenging antioxidants have potential as protective agents against various degenerative diseases caused by oxidative damage. In the present study, antioxidant activity of indigenous yeasts isolated during the natural fermentation of table olives (Negrinha Freixo cv.) was evaluated. These strains were previously identified by rDNA sequences of the ITS region. The antioxidant activity was performed by the percentage of reduction of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The studied strains are included in the genera Saccharomyces, Candida, Pichia, Debaryomyces, Rhodotorula and Galactomyces. Saccharomyces boulardii was included as probiotic reference strain. All strains showed distinct antioxidant activity. The ability to scavenge DPPH radical indicated that S. cerevisiae isolated from table olives may be a promising candidate strain for use as probiotics with antioxidant activity.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Oliveira, Tatiane Cristina Gonçalves de; Ramalhosa, Elsa; Colla, Eliane; Pereira, J.A.; Pereira, Ermelinda (2016). Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. In IUFOST 2016. 18th World Congress of Food Science and Technology. Dublin, Irlanda	pt_PT
dc.identifier.uri	http://hdl.handle.net/10198/14107
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Yeasts	pt_PT
dc.subject	Table olives	pt_PT
dc.subject	Antioxidant activity	pt_PT
dc.title	Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Dublin, Irlanda	pt_PT
oaire.citation.title	IUFOST 2016. 18th World Congress of Food Science and Technology	pt_PT
person.familyName	Oliveira
person.familyName	Ramalhosa
person.familyName	Pereira
person.familyName	Pereira
person.givenName	Tatiane C. G.
person.givenName	Elsa
person.givenName	José Alberto
person.givenName	Ermelinda
person.identifier.ciencia-id	8412-9342-DFCA
person.identifier.ciencia-id	1A1D-FC05-A05D
person.identifier.ciencia-id	611F-80B2-A7C1
person.identifier.ciencia-id	3916-218E-1629
person.identifier.orcid	0000-0002-2117-7943
person.identifier.orcid	0000-0003-2503-9705
person.identifier.orcid	0000-0002-2260-0600
person.identifier.orcid	0000-0002-9431-5059
person.identifier.rid	L-6798-2014
person.identifier.scopus-author-id	6602978189
person.identifier.scopus-author-id	57204366348
person.identifier.scopus-author-id	35222107200
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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