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Bioactive compounds of portuguese virgin olive oils discriminate cultivar and ripening stage

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dc.contributor.authorPeres, Maria de Fátima
dc.contributor.authorMartins, Luísa
dc.contributor.authorMourato, Miguel
dc.contributor.authorVitorino, Conceição
dc.contributor.authorDias, Suzana Ferreira
dc.date.accessioned2017-07-22T17:35:50Z
dc.date.available2017-07-22T17:35:50Z
dc.date.issued2016
dc.descriptionSó está disponível o resumo.pt_PT
dc.description.abstractThe presence of different bioactive compounds in virgin olive oil affects its nutritional, oxidative and sensorial properties. Phenolic compounds are olive endogenous bioactive compounds highly susceptible to degradation. Olive endogenous oxidoreductases, mainly polyphenol oxidases (PPO) and peroxidases (POD), may play an important role on the profile of bioactive compounds in olive oil by promoting oxidation of phenolic compounds. The aim of this study was to evaluate if changes on PPO and POD activities in olive fruits from two Portuguese cultivars (Olea europaea, cv ‘Cobrançosa’ and cv ‘Galega Vulgar’) are related with the composition of their olive oils, especially phenolic compounds. Pattern recognition techniques [principal component analysis (PCA), cluster analysis(CA), and discriminant analysis (DA)] were used for multivariate data analysis. Olive oils characterized by their FA composition were grouped by cultivar. When olive oils were characterized by their phenolic composition, green pigments, and enzymatic activities in fruits, they could be discriminated by olive ripening stage. Along ripening, PPO activity was only detected in the fruit mesocarp of both cultivars and POD activity was mainly detected in the seeds. The POD activity, as well as vanillin and gamma-tocopherol contents in olive oil increased with the ripening index. Conversely, higher PPO activity in fruits at early ripening stages together with higher levels of total phenols, green pigments, betatocopherol, hydroxytyrosol and p-coumaric acid in olive oils were observed. The ripening stage of fruits showed to be a key factor on the amount and profile of bioactive compounds of olive oil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPERES, MF. [et al.] (2016) - Bioactive compounds of portuguese virgin olive oils discriminate cultivar and ripening stage. Journal of the American Oil Chemists' Society. ISSN : 0003-021X . 93:8. P. 1137-1147.pt_PT
dc.identifier.doi10.1007/s11746-016-2848-zpt_PT
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/10400.11/5651
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Verlagpt_PT
dc.subjectCobrançosapt_PT
dc.subjectGalega vulgarpt_PT
dc.subjectOlive oilpt_PT
dc.subjectOxidoreductasespt_PT
dc.subjectPhenolspt_PT
dc.subjectTocopherolspt_PT
dc.subjectDieta mediterrânica
dc.titleBioactive compounds of portuguese virgin olive oils discriminate cultivar and ripening stagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1147pt_PT
oaire.citation.issue8pt_PT
oaire.citation.startPage1137pt_PT
oaire.citation.titleJournal of the American Oil Chemists' Societypt_PT
oaire.citation.volume93pt_PT
person.familyNamePratas Peres
person.familyNameMourato
person.familyNameFerreira-Dias
person.givenNameMaria de Fátima
person.givenNameMiguel
person.givenNameSuzana
person.identifier140601
person.identifier.ciencia-idB219-0A97-8517
person.identifier.ciencia-id3D1E-4003-BF64
person.identifier.ciencia-idAA14-7B2F-5098
person.identifier.orcid0000-0002-0010-2811
person.identifier.orcid0000-0003-4843-1064
person.identifier.orcid0000-0003-3655-8201
person.identifier.ridB-6904-2009
person.identifier.ridE-1128-2013
person.identifier.scopus-author-id7801549840
person.identifier.scopus-author-id6603615381
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationff5b37e4-b060-4945-9c69-e4c64ec8b7b9
relation.isAuthorOfPublicationebc9201f-d955-4087-9d6f-6317d28e0129
relation.isAuthorOfPublicationd6c59b36-a92c-405c-a038-afa2b746576c
relation.isAuthorOfPublication.latestForDiscoveryd6c59b36-a92c-405c-a038-afa2b746576c

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