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Orientador(es)
Resumo(s)
The phenolic compounds composition, antioxidant potential, and antimicrobial activity of different
table olives from Portugal, namely, natural black olives “Galega”, black ripe olive “Negrinha de Freixo”,
Protected Designation of Origin (PDO) “Azeitona de Conserva Negrinha de Freixo” olives, and
“Azeitona de Conserva de Elvas e Campo Maior” Designation of Origin (DO) olives, were investigated.
The analysis of phenolic compounds was performed by reversed-phase HPLC/DAD, and seven
compounds were identified and quantified: hydroxytyrosol, tyrosol, 5- O-caffeoilquinic acid, verbascoside,
luteolin 7-O-glucoside, rutin, and luteolin. The antioxidant activity was assessed by the reducing
power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals, and the
â-carotene linoleate model system. The antioxidant activity was correlated with the amount of phenolics
found in each sample. The antimicrobial activity was screened using Gram-positive ( Bacillus cereus,
Bacillus subtilis, Staphylococcus aureus) and Gram-negative bacteria ( Pseudomonas aeruginosa,
Escherichia coli, Klebsiella pneumoniae) and fungi ( Candida albicans, Cryptococcus neoformans).
PDO and DO table olives revealed a wide range of antimicrobial activity. C. albicanswas resistant
to all the analyzed extracts.
Descrição
Palavras-chave
Table olives Phenolics Antioxidant potential Antimicrobial activity
Contexto Educativo
Citação
Pereira, J.A.; Pereira, Ana Paula; Ferreira, Isabel C.F.R.; Valentão, P.; Andrade, P.B.; Seabra, R.M.; Estevinho, Leticia M.; Bento, Albino (2006). Table olives from Portugal: phenolics compounds, antioxidant potential and antimicrobial activity. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. 54:22, p. 8425-8431
Editora
ACS