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Article

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

by
Anabela Sousa
1,2,
Susana Casal
2,*,
Albino Bento
1,
Ricardo Malheiro
1,
M. Beatriz P.P. Oliveira
2 and
José Alberto Pereira
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.
Molecules 2011, 16(11), 9025-9040; https://doi.org/10.3390/molecules16119025
Submission received: 26 August 2011 / Revised: 30 September 2011 / Accepted: 20 October 2011 / Published: 26 October 2011
(This article belongs to the Section Natural Products Chemistry)
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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

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MDPI and ACS Style

Sousa, A.; Casal, S.; Bento, A.; Malheiro, R.; Oliveira, M.B.P.P.; Pereira, J.A. Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal. Molecules 2011, 16, 9025-9040. https://doi.org/10.3390/molecules16119025

AMA Style

Sousa A, Casal S, Bento A, Malheiro R, Oliveira MBPP, Pereira JA. Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal. Molecules. 2011; 16(11):9025-9040. https://doi.org/10.3390/molecules16119025

Chicago/Turabian Style

Sousa, Anabela, Susana Casal, Albino Bento, Ricardo Malheiro, M. Beatriz P.P. Oliveira, and José Alberto Pereira. 2011. "Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal" Molecules 16, no. 11: 9025-9040. https://doi.org/10.3390/molecules16119025

APA Style

Sousa, A., Casal, S., Bento, A., Malheiro, R., Oliveira, M. B. P. P., & Pereira, J. A. (2011). Chemical Characterization of “Alcaparras” Stoned Table Olives from Northeast Portugal. Molecules, 16(11), 9025-9040. https://doi.org/10.3390/molecules16119025

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