Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.11/5651
Título: Bioactive compounds of portuguese virgin olive oils discriminate cultivar and ripening stage
Autor: Peres, M.F.
Martins, L.L.
Mourato, M.
Vitorino, M.C.
Dias, S.F.
Palavras-chave: Cobrançosa
Galega vulgar
Olive oil
Data: 2016
Editora: Springer Verlag
Citação: PERES, 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.
Resumo: The 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.
Descrição: Só está disponível o resumo.
Peer review: yes
URI: http://hdl.handle.net/10400.11/5651
DOI: 10.1007/s11746-016-2848-z
ISSN: 0003-021X
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