Biophenols in Table Olives

Blekas, Georgios; Vassilakis, Constantinos; Harizanis, Constantinos; Tsimidou, Maria Z.; Boskou, Dimitrios

doi:10.1021/jf0115138

Cited by 140 publications

(109 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results obtained for fresh olives are similar to those obtained for Portuguese cultivars (Pereira et al 2006), Tunisian cultivars (Ben Othman et al 2009), and Italian cultivars Piscopo et al (2014). However, processed olives contained higher amounts of phenolic compounds than those studied by Blekas et al (2002) and similar contents to those reported by Ben Othman et al (2009).…”

Section: Total Phenolic Contentsupporting

confidence: 83%

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Mettouchi¹,

Sacchi²,

Moussa³

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:The study was carried out on seven Algerian olive cultivars to report the effect of Spanish style processing on individual and total phenolic compounds and the changes that occur in antioxidant capacity. The results indicate that the treatment leads to losses in phenolic contents which are cultivar dependent. Sigoise is the least affected variety (12.25%) and Azzeradj from Seddouk the most affected one (94.80%). The phenolic profile shows drastic changes after processing. Hydroxytyrosol is dominant in processed olives (14.42-545.42 mg·100 g −1 ) while oleuropein is the major phenolic compound in fresh olives (994.27 mg·100 g −1 ). As a consequence to the loss in phenolic content, substantial reductions in the antioxidant activities of the extracts are noted. They are estimated to be 13.12-92.75% in scavenging activity against the DPPH radical, 37.78-93.98% in reducing capacity, 59.45-97.94% in the hydrogen peroxide radical and 7.26-51.66% in the inhibition bleaching of β-carotene. Among the processed varieties, only Sigoise presented a positive value of RACI (relative antioxidant capacity index). KEYWORDS: Antioxidant activity; Phenolic compounds; RACI; Spanish style processing; Table olivesRESUMEN: Efecto del procesamiento sobre el contenido fenólico y la actividad antioxidante de aceitunas verdes de mesa argelinas. El estudio se llevó a cabo con siete variedades de aceitunas argelinas y se investigó el efecto de la elaboración al estilo español sobre los compuestos fenólicos individuales y totales; así como los cambios que se producen en la capacidad antioxidante. Los resultados obtenidos muestran que el procesamiento conduce a pérdidas en el contenido fenólico, lo cual es dependiente de la variedad. Sigoise es la variedad menos afectada (12.25%) y Azzeradj de Seddouk la más (94.80%). El perfil fenólico muestra cambios drásticos después de su procesamiento. El hidroxitirosol es el polifenol predominante en aceitunas procesadas (14.42-545.42 mg·100 g −1 ), mientras que la oleuropeína es el compuesto fenólico mayoritario en las aceitunas frescas (994.27 mg·100 g −1 ). En consonancia con la pérdida en estos polifenoles, se detectaron reducciones sustanciales de la actividad antioxidante de los extractos. Se estima en 13.12 a 92.75% la actividad de eliminación de radicales DPPH 37.78-93.98% en la reducción de la capacidad, 59.45 a 97.941% en el radical peróxido de hidrógeno y 7.26-51.66% en la inhibición de blanqueo del β-caroteno. Entre las variedades procesadas, sólo Sigoise presentó un valor positivo de RACI (Indice Relativo de Capacidad Antioxidante).

show abstract

Section: Total Phenolic Contentsupporting

confidence: 83%

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Mettouchi¹,

Sacchi²,

Moussa³

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The health-promoting properties of the Mediterranean diet have been largely attributed to the antioxidant and free radical-scavenging activity of phenolic compounds contained in the dietary components. Table olives and olive oil are important components of the Mediterranean diet that provide numerous health benefits and are largely consumed all over the world (Blekas, Vassilakis, Harizanis, Tsimidou, & Boskou, 2002;Cioffi et al, 2010;Owen et al, 2004;Stark & Madar, 2002). In fact, many studies have reported that olive oil may have a role in the prevention of coronary heart disease and cognitive impairment (e.g., Alzheimer's disease) as well as it may have protective effects against cancers of the colon, breast, and ovary; diabetes accompanied by hypertriglyceridemia; and inflammatory and autoimmune diseases such as rheumatoid arthritis (Charoenprasert & Mitchell, 2012;Cicerale, Lucas, & Keast, 2010;Malheiro et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

View full text Add to dashboard Cite

The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compounds in olive flesh methanolic extracts was done by high performance liquid chromatography (HPLC) analysis. The total phenolic content and antioxidant activity values were estimated using Folin-Ciocalteu reagent and 2,2-diphenyl-1-picodrylhydrazyl reagent methods, respectively. Among 11 phenolic compounds identified, vanillic acid and hydroxytyrosol are the most abundant ones. In general, olive fruits from the Umurbey location had higher levels of phenolic compounds. The antioxidant activities of the olives were related to their phenolic content, and the olive fruits from the Umurbey location had a mean antioxidant activity 66.52% higher than that of other olives. There were differences among the quantities of phenolic compounds, the total phenolic contents, and the antioxidant activities of the olive fruits depending on HDs and location.Keywords: olive fruits; phenolic compounds; harvesting dates; vanillic acid Para esta investigación, se analizó la presencia de compuestos fenólicos, el contenido total de fenólicos y la actividad antioxidante de aceitunas tipo Gemlik obtenidas de cuatro lugares diferentes de Turquía en cinco fechas de cosecha (FC) distintas. Para determinar los compuestos fenólicos presentes en los extractos metanólicos de la pulpa de aceituna se utilizó el análisis con cromatografía líquida de alta resolución (HPLC). El contenido fenólico total y los valores asociados a la actividad antioxidante fueron estimados usando los métodos reactivos Folin-Ciocalteu y 2,2-diphenyl-1-picodrylhydrazyl, respectivamente. Entre los once compuestos fenólicos identificados, los más abundantes fueron ácido vanílico y hidroxitirosol. En general, las aceitunas cosechadas en Umurbey mostraron niveles más elevados de compuestos fenólicos. Asimismo, se observó que las actividades antioxidantes de las aceitunas se relacionan con su contenido fenólico. En este sentido, la actividad antioxidante promedio de las aceitunas de Umurbey fue 66,52% más elevada que la de las demás aceitunas. A partir de esta investigación puede concluirse que existen diferencias en lo que respecta a las cantidades de compuestos fenólicos, los contenidos totales de fenólicos y las actividades antioxidantes de las aceitunas, vinculadas a su FC y a su lugar de origen.

show abstract

“…Concerning to the antioxidant activity, olive oil polyphenols revealed good properties (Gordon, PaivaMartins, & Almeida, 2001;Paiva-Martins, Gordon, & Gameiro, 2003) and olive leaves have been referred as a source of several antioxidants (Briante et al, 2002;Bouaziz & Sayadi, 2005;Meirinhos et al, 2005;Ranalli et al, 2006;Ferreira, Barros, Soares, Bastos, & Pereira, 2007). Also table olives have been studied in its polyphenol composition (Marsilio, Campestre, & Lanza, 2001;Blekas, Vassilakis, Harizanis, Tsimidou, & Boskou, 2002;Romero, Garcı´a, Brenes, Garcı´a, & Garrido, 2002;Romero et al, 2004;Pereira et al, 2006) and antioxidant activity (Owen et al, 2003;Boskou et al, 2006;Pereira et al, 2006). Nevertheless, as far as we know, it is the first time that a study on the antioxidant potential of stoned table olives ''alcaparras'' is reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

Sousa¹,

Ferreira²,

Barros³

et al. 2008

LWT - Food Science and Technology

View full text Add to dashboard Cite

This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ''alcaparras''. This kind of olives are largely produced and consumed in Tra´s-os-Montes region (Northeast of Portugal). Different solvents and temperature extraction conditions were employed in order to achieve the best method to obtain phenolic compounds and a higher antioxidant activity. The optimum method (water at boiling temperature) was applied on 10 samples from the traditional market. The total phenol content ranged between 5.58 mg gallic acid equivalents (GAE)/g and 29.88 mg GAE/g and effective concentration (EC 50 ) values were in the range 0.36-1.64 and 0.34-1.72 mg/mL for reducing power and radical scavenging effect, respectively. A significantly negative linear regression was observed between the total phenol content found in the samples and its antioxidant activity.

show abstract

Biophenols in Table Olives

Cited by 140 publications

References 32 publications

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Effect of Spanish style processing on the phenolic compounds and antioxidant activity of Algerian green table olives

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

Contact Info

Product

Resources

About