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Orientador(es)
Resumo(s)
This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ‘‘alcaparras’’. This kind
of olives are largely produced and consumed in Trás-os-Montes region (Northeast of Portugal). Different solvents and temperature
extraction conditions were employed in order to achieve the best method to obtain phenolic compounds and a higher antioxidant
activity. The optimum method (water at boiling temperature) was applied on 10 samples from the traditional market. The total phenol
content ranged between 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) values were in
the range 0.36–1.64 and 0.34–1.72 mg/mL for reducing power and radical scavenging effect, respectively. A significantly negative linear
regression was observed between the total phenol content found in the samples and its antioxidant activity.
Descrição
Palavras-chave
Stoned table olives Extraction conditions Phenols Antioxidant potential
Contexto Educativo
Citação
Sousa, A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Bento, Albino; Pereira, J.A. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”. LWT - Food Science and Technology. ISSN 0023-6438. 41:4, p. 739-745
Editora
Elsevier