Radical-Scavenging Compounds in Olive Fruits and their Changes during Table Olive Preparation

Li Qin Jiang; Hitoshi Takamura

doi:10.4028/www.scientific.net/AMM.295-298.118

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 295-298Radical-Scavenging Compounds in Olive Fruits and...

Radical-Scavenging Compounds in Olive Fruits and their Changes during Table Olive Preparation

Abstract:

The aim of this study was to determine the changes of antioxidant activity and antioxidative compounds during table olive preparing by different procedures. The extraction of antioxidants from table olive is studied considering different debittering procedure (alkali treated or brine treated) to investigate the selectivity of the process. The radical-scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and determination of the antioxidant compounds (total phenol, ascorbic acid and tocopherol) are applied to evaluate the antioxidant activity and antioxidative compounds of table olive. The active compounds and DPPH-RSA decreased during table olive preparation. A large amount of the active compounds lost during “alkali treated” except tocopherol. Little amount of the active compounds remained in “brine treated” table olive.

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Periodical:

Applied Mechanics and Materials (Volumes 295-298)

Pages:

118-122

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.295-298.118

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Online since:

February 2013

Authors:

Li Qin Jiang, Hitoshi Takamura

Keywords:

Ascorbic Acid, Phenolic Compound, Preparation, Radical-Scavenging Activity (RSA), Table Olive, Tocopherol

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