REDBIO México 2010

Folio: 356
Tipo de presentación: Cartel
Tema: Alimentos Funcionales y Biofortificación

Phytochemicals in olives (cv. arbequina) produced in southern Brazil

Fabiana Lemos Goularte-Dutra 1*, Vanessa Ribeiro Pestana-Bauer 1, Rui Zambiazi 2, Micheli Maciel Crizel 2, Enilton Fick Coutinho 3.
1 Departamento de Ciência e Tecnologia agroindustrial, Universidade Federal de Pelotas, CP 352 cep 96010-900, Pelotas-RS-Brazil.(53) 32757258 - ramal 204. 2 Departamento de Ciência dos Alimentos, Universidade Federal de Pelotas, Pelotas-RS-Brazil. 3 Embrapa Clima Temperado. Rodovia BR 392, km 78. Caixa Postal 403. CP 96001-970, Pelotas, Rio Grande do Sul, Brazil.

RESUMEN (ABSTRACT)
"The fruit of olive tree (Olea europaea L.) arouses great interest because it’s suitable characteristics for olive oil and olives table production. These products have bioactive compounds that promote health benefits due to the antioxidants such as anthocyanins, phenolic compounds and carotenoids. Little is known about the phytochemical composition of the olive produced in southern Brazil. This study aimed to analyze the content of phytochemicals in olive cv. arbequina cultivated in Pelotas, RS. The olives cv. arbequina (maturation index of 3,02) was obtained from an olive experimental plantation at Embrapa Clima Temperado, located in Pelotas, RS. Analyses were performed: carotenoids, anthocyanins, chlorophyll 'a' and 'b' and phenols by spectrophotometry, using, respectively, 450nm, 520nm, 647nm, 663nm and 765nm, for each analysis. The content of phenols in olive cv. Arbequina was 323.61 mg 100g-1. The anthocyanins were found at 5.92 mg 100g-1, while the carotenoid content, pigments responsible for yellow, orange and red colour, was 2.18 mg 100g-1. The lowest values were found for the chlorophyll content of 1.46 mg 100g-1, and chlorophyll 'a' and 'b', respectively, 0.59 and 0.87 mg 100g-1. This pigment is found predominantly in green olives, and as they advance the maturation degree occur reduction in chlorophyll content and accumulation of anthocyanins, influencing the olive colour (black). It was concluded that among the phytochemicals studied, the phenols, which is a strong natural antioxidant, appeared as major component in olive cv. arbequina showing the olive consume importance as a natural antioxidant food source."