Publicação
Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process
| Resumo: | Maturation stage is a critical feature to obtain high quality olive products, with maximized bioactivity. In this study, phenolic composition and antioxidant activity of Cv. Cobrançosa through the maturation process were evaluated.The phenolic profile was assessed by HPLC/ DAD, and antioxidant activity was studied through its reducing power and free-radical scavenging activity. Total phenols varied from 34 to 1 g/kg, respectively, in the first and last sampling dates. Oleuropein, the main phenolic in the first stages of maturation, decreased drastically during ripening. At intermediate and high maturation stages hydroxytyrosol was the predominant phenol. Globally, the reducing capacity of Cv. Cobrançosa olive fruits decreased during the maturation process but its radical scavenging activity was only slightly altered. A principal components analysis corroborated the characteristic phenolic profile and changes experienced by the olive fruit during the maturation process. These results are important to maximize Cv. Cobrançosa olive products’ quality and biological properties. |
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| Autores principais: | Sousa, Anabela |
| Outros Autores: | Malheiro, Ricardo; Casal, Susana; Bento, Albino; Pereira, J.A. |
| Assunto: | Maturation process Cv. Cobrançosa Phenolic profile Antioxidant activity |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Maturation stage is a critical feature to obtain high quality olive products, with maximized bioactivity. In this study, phenolic composition and antioxidant activity of Cv. Cobrançosa through the maturation process were evaluated.The phenolic profile was assessed by HPLC/ DAD, and antioxidant activity was studied through its reducing power and free-radical scavenging activity. Total phenols varied from 34 to 1 g/kg, respectively, in the first and last sampling dates. Oleuropein, the main phenolic in the first stages of maturation, decreased drastically during ripening. At intermediate and high maturation stages hydroxytyrosol was the predominant phenol. Globally, the reducing capacity of Cv. Cobrançosa olive fruits decreased during the maturation process but its radical scavenging activity was only slightly altered. A principal components analysis corroborated the characteristic phenolic profile and changes experienced by the olive fruit during the maturation process. These results are important to maximize Cv. Cobrançosa olive products’ quality and biological properties. |
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