Biophenols in table olives.
Unprocessed olives are well-known sources of phenolic antioxidants with important biological properties. Processing methods to prepare table olives may cause a reduction of valuable phenols and may deprive the food of precious biological functions. The present work was undertaken to evaluate table olives produced in Greece as sources of biophenols. Commercially available olives were analyzed for their total phenol content by using the Folin-Ciocalteu reagent and for individual phenols by RP-HPLC. Samples were Spanish-style green olives in brine, Greek-style naturally black olives in brine, and Kalamata olives in brine. Most of the types of olives analyzed were found to be good sources of phenols. Hydroxytyrosol, tyrosol, and luteolin were the prevailing phenols in almost all of the samples examined. High levels of hydroxytyrosol were determined mainly in Kalamata olives and Spanish-style green olives, cultivar Chalkidiki (250-760 mg/kg).
Blekas
Georgios
G
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, GR 54124, Greece. gblekas@chem.auth.gr
Vassilakis
Constantinos
C
Harizanis
Constantinos
C
Tsimidou
Maria
M
Boskou
Dimitrios G
DG
D000975:Antioxidants / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006115:Greece; D007202:Indicators and Reagents; D047311:Luteolin; D029592:Oleaceae / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives* / Q000032:analysis
D000975:Antioxidants; D005419:Flavonoids; D007202:Indicators and Reagents; D010636:Phenols; C005975:3,4-dihydroxyphenylethanol; C011867:4-hydroxyphenylethanol; D047311:Luteolin; D010626:Phenylethyl Alcohol