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Resumo(s)
In the present work, the phenolic composition, and antioxidant and antimicrobial properties of twentyfour
samples of naturally fermented table olives from the northeast of Portugal were evaluated. The analysis
of phenolic composition was performed by HPLC/DAD, and ten compounds were identified, hydroxytyrosol,
verbascoside derivate and hydroxytyrosol glycol being the most abundant. Total phenolic
content varied between 2.37 and 64.17 μg mg−1 of extract. The IC50 values from the antioxidant activity
methods tested varied between 0.30 and 1.66 mg mL−1 for reducing power, and between 0.13 and
0.83 mg mL−1 for DPPH. The results obtained in the antioxidant activity were extremely significantly correlated
with the main phenolic compounds as well as with the total phenolic content. A principal component
analysis allowed grouping the samples according to their phenolic composition and antioxidant
potential. Table olive extracts were able to inhibit some pathogenic microorganisms, mainly Gram-positive
bacteria. Higher antimicrobial inhibition was recorded in the extracts rich in phenolic compounds and
higher antioxidant potential.
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Citação
Malheiro, Ricardo; Mendes, Patrícia; Fernandes, Fátima; Rodrigues, Nuno; Bento, Albino; Pereira, J.A. (2014). Bioactivity and phenolic composition from natural fermented table olives. Food & Function. ISSN 2042-6496. 5:12, p. 3132–3142
Editora
Royal Society of Chemistry