Repository logo
 
Publication

Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

2008Journal article Open access
Simple item page
dc.contributor.authorSousa, Anabela
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorBento, Albino
dc.contributor.authorPereira, J.A.
dc.date.accessioned2008-09-03T14:14:38Z
dc.date.available2008-09-03T14:14:38Z
dc.date.issued2008
dc.description.abstractThis 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.en
dc.identifier.citationSousa, 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. 739-745en
dc.identifier.doi10.1016/j.lwt.2007.04.003
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/740
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectStoned table olivesen
dc.subjectExtraction conditionsen
dc.subjectPhenolsen
dc.subjectAntioxidant potentialen
dc.titleEffect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”en
dc.typejournal article
dspace.entity.typePublication
person.familyNameFerreira
person.familyNameBarros
person.familyNameBento
person.familyNamePereira
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameAlbino
person.givenNameJosé Alberto
person.identifier144781
person.identifier469085
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccess
rcaap.typearticleen
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery233115be-9d46-49d0-8b7d-2d64406d64a0

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Sousa et al., 2008. LWT 41, 739-745.pdf
Size:
344.33 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.82 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus