Publicação
Determination of shelf life of table olive flours produced from Cobrançosa cultivar
| Resumo: | In the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369, having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month. |
|---|---|
| Autores principais: | Ramalhosa, Elsa |
| Outros Autores: | Marques, Filipe M.; Pereira, J.A.; Rodrigues, Nuno |
| Assunto: | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850828389941248 |
|---|---|
| author | Ramalhosa, Elsa |
| author2 | Marques, Filipe M. Pereira, J.A. Rodrigues, Nuno |
| author2_role | author author author |
| author_facet | Ramalhosa, Elsa Marques, Filipe M. Pereira, J.A. Rodrigues, Nuno |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Ramalhosa, Elsa\",\"Person.identifier.orcid\":\"0000-0003-2503-9705\"},{\"Person.name\":\"Marques, Filipe M.\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Ramalhosa, Elsa Marques, Filipe M. Pereira, J.A. Rodrigues, Nuno |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-03-24T14:36:25Z |
| datacite.date.embargoed.fl_str_mv | 2023-03-24T14:36:25Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| datacite.titles.title.fl_str_mv | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Ramalhosa, Elsa Marques, Filipe M. Pereira, J.A. Rodrigues, Nuno |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-03-24T14:36:25Z |
| dc.date.embargoed.fl_str_mv | 2023-03-24T14:36:25Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/28045 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Politécnico de Viseu |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| dc.title.fl_str_mv | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6670 |
| description | In the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369, having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePoster |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/1566bb05-db71-4064-8ec7-fd7a137b8c32/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_1543cb6edb3ebe438be2709dae4e6c4d |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/28045 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/28045 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Ramalhosa, Elsa Ramalhosa, Elsa https://www.ciencia-id.pt/1A1D-FC05-A05D 1A1D-FC05-A05D http://orcid.org/0000-0003-2503-9705 0000-0003-2503-9705 Marques, Filipe M. Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Politécnico de Viseu |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engPolitécnico de Viseupt_PTIn the present work, flours from table olives from the cultivar Cobrançosa subjected to natural fermentation were prepared. These flours will be added to several dishes or sauces, such as mayonnaises. Only the pulp of the table olives was used to produce the fours. The product's shelf life was determined when subjected to storage (with and without exposure to light) at room temperature. Several parameters were evaluated, such as colour; water activity; moisture, ash and fat contents; total phenols (TP); antioxidant activity percentage of DPPH radical scavenging activity; oxidative stability - peroxide value (PV) and ultraviolet spectrophotometry analysis (extinction coefficients (K) at 232 and 268 nm); and sensory analysis, over 0, 1, 2 and 3 months. For each condition, three independent samples were always analysed. Water activity varied between 0.110 and 0.369, having increased over time. The moisture content rose from the beginning to one month. The TP varied between 221 and 1015 mg gallic acid/kg of oil, with no defined trend. No significant differences were detected among the samples for the percentage of DPPH radical scavenging activity and PV. However, this parameter increased over time, indicating the occurrence of oxidation. No significant changes on K232 and K268 values were observed over time and among samples. Regarding the sensory analysis, until one month, the samples presented a reasonable overall assessment, while after one and two months, the samples had an intense rancid smell. Thus, it was concluded that the storage time had a more significant effect than light on the quality of the flours and the shelf life was about one month.application/pdfpt_PTDetermination of shelf life of table olive flours produced from Cobrançosa cultivarPersonalRamalhosa, ElsaDSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3DSpacehttp://dspace.org/items/d74be6c0-1703-4f77-bd81-e289ec981ee3RamalhosaElsaCiência IDhttps://www.ciencia-id.pt1A1D-FC05-A05DORCIDhttp://orcid.org0000-0003-2503-9705Scopus Author IDhttps://www.scopus.com6602978189Marques, Filipe M.PersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1647-662X2023-03-24T14:36:25Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/28045http://purl.org/coar/access_right/c_abf2open accessTable olivesInnovationPhysic-chemical characterizationOxidative stabilityValorization202898 bytesFundação para a Ciência e a TecnologiaMountain Research Centre6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_6670conference posterhttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/1566bb05-db71-4064-8ec7-fd7a137b8c32/downloadMillenium2(ed espec nº8)7272 |
| spellingShingle | Determination of shelf life of table olive flours produced from Cobrançosa cultivar Ramalhosa, Elsa Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| subject.fl_str_mv | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| title | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| title_full | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| title_fullStr | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| title_full_unstemmed | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| title_short | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| title_sort | Determination of shelf life of table olive flours produced from Cobrançosa cultivar |
| topic | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| topic_facet | Table olives Innovation Physic-chemical characterization Oxidative stability Valorization |
| url | http://hdl.handle.net/10198/28045 |
| visible | 1 |