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Table olives from Portugal: phenolic compounds, antioxidant potential and antimicrobial activity

2006Journal article Restricted access
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dc.contributor.authorPereira, J.A.
dc.contributor.authorPereira, Ana Paula
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorValentão, Patrícia
dc.contributor.authorAndrade, Paula B.
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorBento, Albino
dc.date.accessioned2008-09-03T15:38:06Z
dc.date.available2008-09-03T15:38:06Z
dc.date.issued2006
dc.description.abstractThe 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.en
dc.identifier.citationPereira, 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. 8425-8431en
dc.identifier.doi10.1021/jf061769j
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10198/750
dc.language.isoengen
dc.publisherACSen
dc.subjectTable olivesen
dc.subjectPhenolicsen
dc.subjectAntioxidant potentialen
dc.subjectAntimicrobial activityen
dc.titleTable olives from Portugal: phenolic compounds, antioxidant potential and antimicrobial activityen
dc.typejournal article
dspace.entity.typePublication
person.familyNamePereira
person.familyNamePereira
person.familyNameFerreira
person.familyNameEstevinho
person.familyNameBento
person.givenNameJosé Alberto
person.givenNameAna Paula
person.givenNameIsabel C.F.R.
person.givenNameLetícia M.
person.givenNameAlbino
person.identifier144781
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person.identifier.ciencia-id1413-70AA-CDF6
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0003-1489-5207
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0001-5215-785X
person.identifier.ridL-6798-2014
person.identifier.ridE-8500-2013
person.identifier.ridN-9706-2016
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id54401473200
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id35247694000
rcaap.rightsrestrictedAccess
rcaap.typearticleen
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