Next Article in Journal
One-Pot and Efficient Synthesis of Triazolo[1,2-a]indazole-triones via Reaction of Arylaldehydes with Urazole and Dimedone Catalyzed by Silica Nanoparticles Prepared from Rice Husk
Previous Article in Journal
A New Eudesmane Sesquiterpene Glucoside from Liriope muscari Fibrous Roots
Molecules 2011, 16(11), 9025-9040; doi:10.3390/molecules16119025
Article

Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal

1,2
, 2,* , 1
, 1
, 2
 and 1,*
1 Mountain Research Centre (CIMO), School of Agriculture, Polytechnic Institute of Bragança, Campus Stª Apolónia, Apartado 1172, Bragança 5301-855, Portugal 2 REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Porto University, Rua Aníbal Cunha 164, Porto 4050-047, Portugal
* Authors to whom correspondence should be addressed.
Received: 26 August 2011 / Revised: 30 September 2011 / Accepted: 20 October 2011 / Published: 26 October 2011
(This article belongs to the Section Metabolites)
Download PDF [257 KB, uploaded 18 June 2014]

Abstract

Commercial stoned table olives named “alcaparras” from Trás-os-Montes (Portugal) were chemically characterized. During three consecutive years (2004–2006) 30 samples (10 per year) were examined for their nutritional value (moisture, crude protein, total fat, ash, carbohydrates, and energy), with a detailed report of the fatty acids and tocopherols composition. Water was the major constituent (72.5 ± 5.5%), followed by fat (14.6 ± 5.1%). The average amount of protein and ash were 1.1% and 3.4%, respectively, reporting unusual ash values for table olives, related to the technological process. One hundred grams of fresh stoned table olives presented an average energetic value of 156 kcal, lower than most table olives. The lipids are rich in oleic acid (average of 77.7 ± 2.0%), followed by palmitic acid and linoleic acid. Samples showed an average of total tocopherols of 1.2 mg/100 g of fresh weight, being α-tocopherol the most abundant. Table olives are important sources of MUFA, as olive oil, recognized as a preventive factor in diseases in which free radicals are implicated, complemented by the amounts of vitamin E, with both antioxidant and vitamin action.
Keywords: Olea europaea L.; stoned table olives; fatty acids; tocopherols; phytochemicals Olea europaea L.; stoned table olives; fatty acids; tocopherols; phytochemicals
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Share & Cite This Article

Export to BibTeX |
EndNote


MDPI and ACS Style

Sousa, A.; Casal, S.; Bento, A.; Malheiro, R.; Oliveira, M.B.P.; Pereira, J.A. Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal. Molecules 2011, 16, 9025-9040.

View more citation formats

Related Articles

Article Metrics

Comments

Citing Articles

[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert