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Bioactivity and phenolic composition from natural fermented table olives.

Ricardo Malheiro1, Patrícia Mendes, Fátima Fernandes

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Naturally fermented table olives from Portugal exhibit significant antioxidant and antimicrobial properties, linked to their rich phenolic compounds. These findings highlight the potential health benefits of traditional olive processing.

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Area of Science:

  • Food Science
  • Phytochemistry
  • Microbiology

Background:

  • Table olives are a traditional fermented food with potential health benefits.
  • Phenolic compounds are key contributors to the biological activity of olives.
  • Regional variations in olive processing can influence phytochemical profiles.

Purpose of the Study:

  • To evaluate the phenolic composition, antioxidant, and antimicrobial properties of naturally fermented table olives from Northeast Portugal.
  • To identify the main phenolic compounds responsible for the observed bioactivities.
  • To explore the correlation between phenolic content, antioxidant capacity, and antimicrobial effects.

Main Methods:

  • High-Performance Liquid Chromatography with Diode Array Detection (HPLC/DAD) for phenolic profiling.
  • Assays for antioxidant activity, including reducing power and DPPH radical scavenging.
  • Microbiological assays to determine the antimicrobial inhibition of table olive extracts.
  • Principal Component Analysis (PCA) for sample grouping based on phenolic composition and antioxidant potential.

Main Results:

  • Ten phenolic compounds were identified, with hydroxytyrosol, verbascoside derivate, and hydroxytyrosol glycol being most abundant.
  • Total phenolic content ranged from 2.37 to 64.17 μg mg⁻¹ of extract.
  • Antioxidant activity showed significant correlations with total phenolic content and specific phenolic compounds.
  • Table olive extracts demonstrated antimicrobial activity, primarily against Gram-positive bacteria, correlating with phenolic richness and antioxidant potential.

Conclusions:

  • Naturally fermented table olives from Northeast Portugal possess significant antioxidant and antimicrobial properties.
  • Phenolic composition is a critical determinant of the bioactivity of table olives.
  • The study provides valuable insights into the phytochemical basis of table olive health benefits and potential applications.