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Author(s): Anabela Sousa
Ricardo Malheiro
Susana Casal
Albino Bento
Jose Alberto Pereira
Title: Antioxidant activity and phenolic composition of Cv. Cobrancosa olives affected through the maturation process
Issue Date: 2014
Abstract: 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. Cobrangosa 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. Cobrangosa 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. Cobrangosa olive products' quality and biological properties.
Subject: Outras ciências agrárias
Other Agrarian Sciences
Scientific areas: Ciências agrárias::Outras ciências agrárias
Agrarian Sciences::Other Agrarian Sciences
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FFUP - Artigo em Revista Científica Internacional

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