Abstract

Tableoliveshavebeena component of theMediterranean diet for centuries,with the trendfor their consumptioncurrently increasing worldwide. They are rich in bioactive molecules with nutritional, antioxidant, anti-inflammatory orhormone-like properties. In the present study, the concentrations of phenolics, triterpenic acids, carotenoids and vitamins, aswell as fatty acid profiles and antioxidant activity,were analyzed in the edible portion of black table olives (Olea europea L.) fromItalian (Cellina di Nardò and Leccino) and Greek (Kalamàta and Conservolea) cultivars fermented with selected autochthonousstarters and in the corresponding monovarietal olive oils.RESULTS: On a fresh weight basis, Cellina di Nardò and Leccino table olives showed the highest total phenolic content. Nosignificant differences were found with respect to the levels of total triterpenic (maslinic and oleanolic) acids and vitaminE among cultivars. All table olives were characterized by high amounts of oleic, linoleic and palmitic acids. Oils were richerin lipophilic antioxidants (carotenoids and tocochromanols) than table olives, which, instead, showed a higher content ofpolyphenols and triterpenic acids than oils.CONCLUSION: The present study demonstrates that fermented table olives are an excellent natural source of unsaturated fattyacids, as well as being nutritionally important health-promoting bioactive compounds.

Autore Pugliese

• Bleve Gianluca , Mita Giovanni , Durante Miriana

Tutti gli autori

• Durante M.; Tufariello M.; Tommasi M.; Lenucci M.S.; Bleve G.; Mita G.

Titolo volume/Rivista

Journal of the science of food and agriculture

Anno di pubblicazione

2017

ISSN

1097-0010

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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