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Food Funct. 2014 Dec;5(12):3132-42. doi: 10.1039/c4fo00560k.

Bioactivity and phenolic composition from natural fermented table olives.

Author information

1
Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal. rmalheiro@ipb.pt jpereira@ipb.pt.

Abstract

In the present work, the phenolic composition, and antioxidant and antimicrobial properties of twenty-four samples of naturally fermented table olives from the northeast of Portugal were evaluated. The analysis of phenolic composition was performed by HPLC/DAD, and ten compounds were identified, hydroxytyrosol, verbascoside derivate and hydroxytyrosol glycol being the most abundant. Total phenolic content varied between 2.37 and 64.17 μg mg(-1) of extract. The IC50 values from the antioxidant activity methods tested varied between 0.30 and 1.66 mg mL(-1) for reducing power, and between 0.13 and 0.83 mg mL(-1) for DPPH. The results obtained in the antioxidant activity were extremely significantly correlated with the main phenolic compounds as well as with the total phenolic content. A principal component analysis allowed grouping the samples according to their phenolic composition and antioxidant potential. Table olive extracts were able to inhibit some pathogenic microorganisms, mainly Gram-positive bacteria. Higher antimicrobial inhibition was recorded in the extracts rich in phenolic compounds and higher antioxidant potential.

PMID:
25266980
DOI:
10.1039/c4fo00560k
[Indexed for MEDLINE]

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