Effect of solvent and extraction temperatures on the antioxidant potential of t...

• Author(s): Sousa, A. ; Ferreira, Isabel C.F.R. ; Barros, Lillian ; Bento, Albino ; Pereira, J.A.
• Date: 2008
• Persistent ID: http://hdl.handle.net/10198/740
• Origin: Biblioteca Digital do IPB
• Subject(s): Stoned table olives; Extraction conditions; Phenols; Antioxidant potential
• Document Type: Article
• Language: English

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.