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How the “Olive Oil Polyphenols” health claim depends on anthracnose and olive f...
Peres, Maria de Fátima; Gouveia, Cecília; Vitorino, Conceição; Oliveira, Helena; Dias, Suzana FerreiraOlive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted f...
How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive F...
Peres, Fátima; Gouveia, Cecília; Vitorino, Conceição; Oliveira, Helena; Ferreira-Dias, SuzanaOlive anthracnose, caused by Colletotrichum fungi, and the olive fruit fly Bactrocera olea are, respectively, the most important fungal disease and pest affecting olive fruits worldwide, leading to detrimental effects on the yield and quality of fruits and olive oil. This study focuses on the content of hydroxytyrosol (HYT) and its derivatives (the “olive oil polyphenols” health claim) in olive oils extracted f...
Development of Cobrançosa "functional olive oils" by co-processing techniques
Marques, Madalena Pinho; Dias, Suzana Ferreira; Gouveia, Cecília; Vitorino, Conceição; Mourato, Miguel; Martins, Luísa; Peres, Maria de FátimaThe aim of this work was to develop "functional olive oils" by co-processing techniques of ‘Cobrançosa’ olives with the addition of Thymus citriodorus (TL, lemon thyme) and T. mastichina L. (TM) from organic agriculture. The “functional olive oils” were prepared by: (i) thyme addition to the olives during the unit operations of crushing or malaxation, and (ii) implementation of ultrasound before the malaxation ...
Influence of olive anthracnose and olive fruit fly on bioactive compounds of Co...
Gouveia, Cecília; Dias, Suzana Ferreira; Vitorino, Conceição; Oliveira, Helena; Peres, Maria de FátimaPhenolic compounds are the most important bioactive compounds in olives and since 2012 a health claim can be declared for the olive oil if it contains more than 5 mg of hydroxytyrosol (Hyt) and its derivatives per 20 g of oil1. In turn, β-carotene is a precursor of vitamin A that essentially functions in many biological processes including vision. However, the presence of bioactive compounds in olive oils depen...
Azeites da cv. 'Galega Vulgar': Influência da região de origem nas suas carater...
Rodrigues, Nuno; Peres, Fátima; Vitorino, Conceição; Peres, António M.; Cruz, Rebeca; Casal, Susana; Pereira, J.A.A ‘Galega Vulgar’ é uma das cultivares mais difundidas em Portugal, apresentando-se distribuída por grande parte do território nacional. Trabalhos recentes têm demonstrado que a região pode influir ao nível da composição e caraterísticas dos azeites obtidos
Azeites da cv. ‘Galega Vulgar’: influência da região de origem nas suas carater...
Rodrigues, Nuno; Peres, Fátima; Vitorino, Conceição; Peres, António M.; Cruz, Rebeca; Casal, Susana; Pereira, J.A.A ‘Galega Vulgar’ é uma das cultivares mais difundidas em Portugal, apresentando-se distribuída por grande parte do território nacional. Trabalhos recentes têm demonstrado que a região pode influir ao nível da composição e caraterísticas dos azeites obtidos. Assim, o presente trabalho teve como objetivo avaliar o efeito da origem na composição de azeites da cv. ‘Galega Vulgar’ provenientes diferentes regiões na...
Olive oil extraction optimization of ‘Galega Vulgar’ fruits by response surface...
Peres, Maria de Fátima; Gouveia, Cecília; Vitorino, Conceição; Dias, Suzana FerreiraNew strategies to attain better yields, without compromising olive oil quality, are necessary in olive oil extraction. To improve virgin olive oil yield, several processing aids (talc, calcium carbonate, salt, enzymes) have already been tested. ‘Galega Vulgar’, one of the most abundant Portuguese cultivar for olive oil, usually gives difficult pastes in the malaxation step, which represents a loss of income. Th...
Bioactive compounds and morphology in Opuntia spp. fruits from Portuguese ecoty...
Reis, C.M.G.; Gouveia, Cecília; Vitorino, Conceição; Gazarini, Luiz Carlos; Ribeiro, M.M.A.; Peres, Maria de FátimaThe Opuntia spp. has minimal soil and water requirements, and the O. ficus-indica, in particular is sought to be an alternative for the Mediterranean region agricultural economy. The morphology, bioactive compounds and antioxidant properties of fruits were studied in twenty Portuguese ecotypes belonging to four Opuntia species (O. ficus-indica, O. robusta, O. dillenii and O. elata). The ecotypes were compared w...
Ácido ascórbico, betalaínas, e fenóis totais em ecótipos de Opuntia spp.
Reis, C.M.G.; Gouveia, Cecília; Vitorino, Conceição; Gazarini, Luiz Carlos; Ribeiro, M.M.A.; Peres, Maria de FátimaO género Opuntia spp. pertence à família Cactaceae, sendo a espécie Opuntia ficus-indica (OFI) a que tem maior importância económica. Em frutos de vinte populações provenientes de quatro espécies do género Opuntia spp. (OFI, O. robusta, O. dillenii and O. elata), com origem em Portugal, foram estudadas as características cromáticas, a acidez, o pH, o teor em sólidos solúveis totais (SST) e ainda os teores em ác...
Bioactive compounds of portuguese virgin olive oils discriminate cultivar and r...
Peres, Maria de Fátima; Martins, Luísa; Mourato, Miguel; Vitorino, Conceição; Dias, Suzana FerreiraThe presence of different bioactive compounds in virgin olive oil affects its nutritional, oxidative and sensorial properties. Phenolic compounds are olive endogenous bioactive compounds highly susceptible to degradation. Olive endogenous oxidoreductases, mainly polyphenol oxidases (PPO) and peroxidases (POD), may play an important role on the profile of bioactive compounds in olive oil by promoting oxidation o...