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Antioxidants (Basel). 2019 May 18;8(5). pii: E138. doi: 10.3390/antiox8050138.

Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation.

Author information

1
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. alessio.aprile@unisalento.it.
2
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. carmine.negro@unisalento.it.
3
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. erika.sabella@unisalento.it.
4
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. andrea.luvisi@unisalento.it.
5
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. francesca.nicoli@unisalento.it.
6
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. eliana.nutricati@unisalento.it.
7
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. marzia.vergine@unisalento.it.
8
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. antonio.miceli@unisalento.it.
9
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Research Unit of Lecce, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. federica.blando@ispa.cnr.it.
10
Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy. luigi.debellis@unisalento.it.

Abstract

The olive tree "Cellina di Nardò" (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes are also suitable and potentially marketable as table olives. When used for this purpose, olives are harvested after complete maturation, which gives to them a naturally black color due to anthocyanin accumulation. This survey reports for the first time on the total phenolic content (TPC), anthocyanin characterization, and antioxidant activity of CdN olive fruits during ripening and after fermentation. The antioxidant activity (AA) was determined using three different methods. Data showed that TPC increased during maturation, reaching values two times higher in completely ripened olives. Anthocyanins were found only in mature olives and the concentrations reached up to 5.3 g/kg dry weight. AA was determined for the four ripening stages, and was particularly high in the totally black olive fruit, in accordance with TPC and anthocyanin amounts. Moreover, the CdN olives showed a higher TPC and a greater AA compared to other black table olives produced by cultivars commonly grown for this purpose. These data demonstrate the great potential of black table CdN olives, a product that combines exceptional organoleptic properties with a remarkable antioxidant capacity.

KEYWORDS:

Olea europaea; anthocyanin; cyanidin 3-glucoside; cyanidin 3-rutinoside; high performance liquid chromatography mass spectrometry (HPLC-MS).; olive; oxygen radical absorbance capacity (ORAC)

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