Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/14107
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dc.contributor.authorOliveira, Tatiane Cristina Gonçalves de-
dc.contributor.authorRamalhosa, Elsa-
dc.contributor.authorColla, Eliane-
dc.contributor.authorPereira, J.A.-
dc.contributor.authorPereira, Ermelinda-
dc.identifier.citationOliveira, Tatiane Cristina Gonçalves de; Ramalhosa, Elsa; Colla, Eliane; Pereira, J.A.; Pereira, Ermelinda (2016) - Antioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal. In IUFOST 2016. 18th World Congress of Food Science and Technology. Dublin, Irlandapt_PT
dc.description.abstractYeasts have an important role in fermented foods, including table olives. These microorganisms can be a new source of natural antioxidants. Free-radical-scavenging antioxidants have potential as protective agents against various degenerative diseases caused by oxidative damage. In the present study, antioxidant activity of indigenous yeasts isolated during the natural fermentation of table olives (Negrinha Freixo cv.) was evaluated. These strains were previously identified by rDNA sequences of the ITS region. The antioxidant activity was performed by the percentage of reduction of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The studied strains are included in the genera Saccharomyces, Candida, Pichia, Debaryomyces, Rhodotorula and Galactomyces. Saccharomyces boulardii was included as probiotic reference strain. All strains showed distinct antioxidant activity. The ability to scavenge DPPH radical indicated that S. cerevisiae isolated from table olives may be a promising candidate strain for use as probiotics with antioxidant activity.pt_PT
dc.subjectTable olivespt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleAntioxidant activity of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugalpt_PT
degois.publication.locationDublin, Irlandapt_PT
degois.publication.titleIUFOST 2016. 18th World Congress of Food Science and Technologypt_PT
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