Chemical characterization of “Alcaparras” stoned table olives from Northeast Portugal

Sousa, Anabela; Casal, Susana; Bento, Albino; Malheiro, Ricardo; Oliveira, Beatriz; Pereira, J.A.

Publication

Chemical characterization of “Alcaparras” stoned table olives from Northeast Portugal

2011Journal article

dc.contributor.author	Sousa, Anabela
dc.contributor.author	Casal, Susana
dc.contributor.author	Bento, Albino
dc.contributor.author	Malheiro, Ricardo
dc.contributor.author	Oliveira, Beatriz
dc.contributor.author	Pereira, J.A.
dc.date.accessioned	2016-12-21T10:21:04Z
dc.date.available	2016-12-21T10:21:04Z
dc.date.issued	2011
dc.description.abstract	Commercial stoned table olives named "alcaparras" from Trás-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004-2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total fat, ash, carbohydrates, and energy), with a detailed report of the fatty acids and tocopherols composition. Water was the major constituent (72.5 ± 5.5%), followed by fat (14.6 ± 5.1%). The average amount of protein and ash were 1.1% and 3.4%, respectively, reporting unusual ash values for table olives, related to the technological process. One hundred grams of fresh stoned table olives presented an average energetic value of 156 kcal, lower than most table olives. The lipids are rich in oleic acid (average of 77.7 ± 2.0%), followed by palmitic acid and linoleic acid. Samples showed an average of total tocopherols of 1.2 mg/100 g of fresh weight, being α-tocopherol the most abundant. Table olives are important sources of MUFA, as olive oil, recognized as a preventive factor in diseases in which free radicals are implicated, complemented by the amounts of vitamin E, with both antioxidant and vitamin action.	pt_PT
dc.description.sponsorship	The authors are grateful to INTERREG III A Program, Project PIREFI for financial support of this work.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Sousa, Anabela; Casal, Susana; Bento, Albino; Malheiro, Ricardo; Oliveira, M.B.P.P.; Pereira, J.A. (2011). Chemical characterization of “Alcaparras” stoned table olives from Northeast Portugal. Molecules. ISSN 1420-3049. 16, p. 9025-9040	pt_PT
dc.identifier.doi	10.3390/molecules16119025	pt_PT
dc.identifier.issn	1420-3049
dc.identifier.uri	http://hdl.handle.net/10198/13634
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	Olea europaea L.	pt_PT
dc.subject	Stoned table olives	pt_PT
dc.subject	Fatty acids	pt_PT
dc.subject	Tocopherols	pt_PT
dc.subject	Phytochemicals	pt_PT
dc.title	Chemical characterization of “Alcaparras” stoned table olives from Northeast Portugal	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	9040	pt_PT
oaire.citation.issue	12	pt_PT
oaire.citation.startPage	9025	pt_PT
oaire.citation.title	Molecules	pt_PT
oaire.citation.volume	16	pt_PT
person.familyName	Bento
person.familyName	Malheiro
person.familyName	Pereira
person.givenName	Albino
person.givenName	Ricardo
person.givenName	José Alberto
person.identifier.ciencia-id	D516-325A-9AD7
person.identifier.ciencia-id	611F-80B2-A7C1
person.identifier.orcid	0000-0001-5215-785X
person.identifier.orcid	0000-0002-7342-0511
person.identifier.orcid	0000-0002-2260-0600
person.identifier.rid	N-9706-2016
person.identifier.rid	L-6798-2014
person.identifier.scopus-author-id	35247694000
person.identifier.scopus-author-id	25650218300
person.identifier.scopus-author-id	57204366348
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication	0fa7974d-abd3-444b-9a7e-16d16530a0f7
relation.isAuthorOfPublication	7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery	233115be-9d46-49d0-8b7d-2d64406d64a0