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.
Highlights
Table olives are among the most popular fermented food products worldwide, and are an important ingredient of the Mediterranean diet
In the last two decades, according to the data released by the International Olive Council (IOC), the worldwide consumption of table olives increased continuously, a consumption of 2 668 000 tonnes being predicted during the 2013/2014 season.[1]
Hydroxytyrosol was the most abundant phenolic compound identified in the table olives, followed by verbascoside derivate, and hydroxytyrosol glycol
Summary
Table olives are among the most popular fermented food products worldwide, and are an important ingredient of the Mediterranean diet. The antioxidant activity was evaluated by the reducing power and scavenging effects on DPPH radical assays and the obtained data were correlated with the amount of phenolics found in each sample.
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