Antioxidant capacity and phenolic profile of table olives from the Greek market

被引：143

作者：

Boskou, G ^{[1
]}

Salta, FN ^{[1
]}

Chrysostomou, S ^{[1
]}

Mylona, A ^{[1
]}

Chiou, A ^{[1
]}

Andrikopoulos, NK ^{[1
]}

机构：

[1] Harokopio Univ, Lab Food Chem Biochem Phys Chem, Dept Sci Dietet Nutr, Athens 17621, Greece

来源：

FOOD CHEMISTRY | 2006年 / 94卷 / 04期

关键词：

table olives; polyphenols; DPPH; antioxidant capacity; radical scavenger;

D O I：

10.1016/j.foodchem.2004.12.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Five different varieties of greek table olives (Kalamon, Tsakistes, Crete, Amfissas and Thrubes Crete) were investigated for the total polyphenol content and phenolic compounds, humidity, fat and total antioxidant capacity. Analysis was performed, on the flesh and kernel of the table olives. Total polyphenol content was estimated with the Folin-Ciocalteau assay, humidity with freeze drying and total fat with Soxhlet extraction. Qualitative analysis of phenols and phenolic acids was performed with gas chromatography/mass spectrometry and thirteen compounds were identified in flesh as well in kernel except of oleanolic acid. Finally the antioxidant activity of olives was assessed by scavenging of the 1,1-diphenyl-2-picrylhydrazyl (DPPH.) radical. Total antioxidant capacity is in descending order: Tsakistes > Amfissas > Kalamon > Crete > Thrubes Crete. By the present work, the consumption of table olives, is considered to offer a high intake of antioxidants, mainly polyphenols, and so a health benefit for the prevention of many decadent diseases. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：558 / 564

页数：7

共 36 条

[1]

Andrikopoulos Nikolaos K., 2002, Journal of Medicinal Food, V5, P1, DOI 10.1089/109662002753723160

[2] Oleuropein inhibits LDL oxidation induced by cooking oil frying by-products and platelet aggregation induced by platelet-activating factor [J].