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Determination of shelf life of table olive flours produced from Cobrançosa cultivar

2021Conference poster Open access
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dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorMarques, Filipe M.
dc.contributor.authorPereira, J.A.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2023-03-24T14:36:25Z
dc.date.available2023-03-24T14:36:25Z
dc.date.issued2021
dc.description.abstractIn the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369, having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRamalhosa, Elsa; Marques, Filipe M.; Pereira, J.A.; Rodrigues, Nuno (2021). Determination of shelf life of table olive flours produced from Cobrançosa cultivar. In Millenium: Journal of Education, Technologies and Health. Viseupt_PT
dc.identifier.issn1647-662X
dc.identifier.urihttp://hdl.handle.net/10198/28045
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherPolitécnico de Viseupt_PT
dc.relationMountain Research Centre
dc.subjectTable olivespt_PT
dc.subjectInnovationpt_PT
dc.subjectPhysic-chemical characterizationpt_PT
dc.subjectOxidative stabilitypt_PT
dc.subjectValorizationpt_PT
dc.titleDetermination of shelf life of table olive flours produced from Cobrançosa cultivarpt_PT
dc.typeconference poster
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.endPage72pt_PT
oaire.citation.startPage72pt_PT
oaire.citation.titleMilleniumpt_PT
oaire.citation.volume2(ed espec nº8)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRamalhosa
person.familyNamePereira
person.familyNameRodrigues
person.givenNameElsa
person.givenNameJosé Alberto
person.givenNameNuno
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id55258560600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3
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