Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/740 |
Resumo: | 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 Trás-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 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) 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. |
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Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”Stoned table olivesExtraction conditionsPhenolsAntioxidant potentialThis 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 Trás-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 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) 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.ElsevierBiblioteca Digital do IPBSousa, AnabelaFerreira, Isabel C.F.R.Barros, LillianBento, AlbinoPereira, J.A.2008-09-03T14:14:38Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/740engSousa, A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Bento, Albino; Pereira, J.A. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”. LWT - Food Science and Technology. ISSN 0023-6438. 41:4, p. 739-7450023-643810.1016/j.lwt.2007.04.003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:03:48Zoai:bibliotecadigital.ipb.pt:10198/740Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:25.291033Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
title |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
spellingShingle |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” Sousa, Anabela Stoned table olives Extraction conditions Phenols Antioxidant potential |
title_short |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
title_full |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
title_fullStr |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
title_full_unstemmed |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
title_sort |
Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras” |
author |
Sousa, Anabela |
author_facet |
Sousa, Anabela Ferreira, Isabel C.F.R. Barros, Lillian Bento, Albino Pereira, J.A. |
author_role |
author |
author2 |
Ferreira, Isabel C.F.R. Barros, Lillian Bento, Albino Pereira, J.A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Sousa, Anabela Ferreira, Isabel C.F.R. Barros, Lillian Bento, Albino Pereira, J.A. |
dc.subject.por.fl_str_mv |
Stoned table olives Extraction conditions Phenols Antioxidant potential |
topic |
Stoned table olives Extraction conditions Phenols Antioxidant potential |
description |
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 Trás-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 5.58mg gallic acid equivalents (GAE)/g and 29.88mg GAE/g and effective concentration (EC50) 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. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008-09-03T14:14:38Z 2008 2008-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/740 |
url |
http://hdl.handle.net/10198/740 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Sousa, A.; Ferreira, Isabel C.F.R.; Barros, Lillian; Bento, Albino; Pereira, J.A. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”. LWT - Food Science and Technology. ISSN 0023-6438. 41:4, p. 739-745 0023-6438 10.1016/j.lwt.2007.04.003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135142721093632 |