期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 54, 期 22, 页码 8425-8431出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf061769j
关键词
table olives; phenolics; antioxidant potential; antimicrobial activity
The phenolic compounds composition, antioxidant potential, and antimicrobial activity of different table olives from Portugal, namely, natural black olives Galega, black ripe olive Negrinha de Freixo, Protected Designation of Origin ( PDO) Azeitona de Conserva Negrinha de Freixo olives, and Azeitona de Conserva de Elvas e Campo Maior Designation of Origin ( DO) olives, were investigated. The analysis of phenolic compounds was performed by reversed-phase HPLC/DAD, and seven compounds were identified and quantified: hydroxytyrosol, tyrosol, 5-O-caffeoilquinic acid, verbascoside, luteolin 7-O-glucoside, rutin, and luteolin. The antioxidant activity was assessed by the reducing power assay, the scavenging effect on DPPH ( 2,2-diphenyl-1-picrylhydrazyl) radicals, and the beta-carotene linoleate model system. The antioxidant activity was correlated with the amount of phenolics found in each sample. The antimicrobial activity was screened using Gram-positive ( Bacillus cereus, Bacillus subtilis, Staphylococcus aureus) and Gram-negative bacteria ( Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi ( Candida albicans, Cryptococcus neoformans). PDO and DO table olives revealed a wide range of antimicrobial activity. C. albicans was resistant to all the analyzed extracts.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据