{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,26]],"date-time":"2026-03-26T11:49:42Z","timestamp":1774525782375,"version":"3.50.1"},"reference-count":33,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,2,5]],"date-time":"2022-02-05T00:00:00Z","timestamp":1644019200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["CIMO (UIDB\/00690\/2020)"],"award-info":[{"award-number":["CIMO (UIDB\/00690\/2020)"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["REQUIMTE-LAQV (UIDB\/50006\/2020)"],"award-info":[{"award-number":["REQUIMTE-LAQV (UIDB\/50006\/2020)"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"AgriFood XXI I&amp;D&amp;I","award":["(NORTE-01-0145-FEDER-000041)"],"award-info":[{"award-number":["(NORTE-01-0145-FEDER-000041)"]}]},{"name":"GreenHealth","award":["(NORTE-01-0145-FEDER-000042)"],"award-info":[{"award-number":["(NORTE-01-0145-FEDER-000042)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>The aim of this study was to produce different \u201ctable olive flours\u201d from fruits at different maturation stages. \u201cTable olive flour\u201d is here presented as an innovative product that can gain importance as a bioactive rich ingredient. Three types of natural table olives from cv. Cobran\u00e7osa, i.e., green, turning color, and black olives, were soaked, freeze-dried and ground to obtain three different flours. Their physical and nutritional characterization, lipid fraction (fatty acids and tocopherols profiles), phenolic profile, and antioxidant activity (total reducing capacity, radical scavenging activities of DPPH and ABTS\u25cf+) were analyzed. \u201cTable olive flours\u201d with different colors and different characteristics were obtained. The \u201cgreen table olive flour\u201d had the lowest fat content and energy. On the contrary, it showed the highest protein, carbohydrate contents, percentages of oleic acid (C18:1), and MUFA, as well as total tocopherols. It also showed the highest antioxidant activity. The \u201cblack table olive flour\u201d was the one with the highest percentages of palmitic acid (C16:0), SFA, and total reducing capacity. In the three types of developed \u201cflours\u201d, nine phenolic compounds were detected, hydroxy-tyrosol being the major, followed by tyrosol, and luteolin. In conclusion, from natural table olives of cv. Cobran\u00e7osa, different \u201ctable olive flours\u201d with distinct properties and high amounts of health-promoting compounds can be produced.<\/jats:p>","DOI":"10.3390\/app12031661","type":"journal-article","created":{"date-parts":[[2022,2,6]],"date-time":"2022-02-06T20:36:47Z","timestamp":1644179807000},"page":"1661","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["\u201cTable Olive Flours\u201d: An Ingredient Rich in Bioactive Compounds?"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9305-0976","authenticated-orcid":false,"given":"Nuno","family":"Rodrigues","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Catarina","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2260-0600","authenticated-orcid":false,"given":"Jos\u00e9 Alberto","family":"Pereira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2503-9705","authenticated-orcid":false,"given":"Elsa","family":"Ramalhosa","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2405","DOI":"10.1080\/10408398.2019.1643287","article-title":"Trends in the Food and Sports Nutrition Industry: A Review","volume":"60","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Aschemann-Witzel, J., Gantriis, R.F., Fraga, P., and Perez-Cueto, F.J.A. (2020). Plant-Based Food and Protein Trend from a Business Perspective: Markets, Consumers, and the Challenges and Opportunities in the Future. Crit. Rev. Food Sci. Nutr., 1\u201310.","DOI":"10.1080\/10408398.2020.1793730"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"112707","DOI":"10.1016\/j.lwt.2021.112707","article-title":"Fruit and Vegetable By-Products\u2019 Flours as Ingredients: A Review on Production Process, Health Benefits and Technological Functionalities","volume":"154","author":"Santos","year":"2022","journal-title":"LWT"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"8425","DOI":"10.1021\/jf061769j","article-title":"Table Olives from Portugal: Phenolic Compounds, Antioxidant Potential, and Antimicrobial Activity","volume":"54","author":"Pereira","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1092","DOI":"10.1080\/10408398.2011.626874","article-title":"The Historical Development and Nutritional Importance of Olive and Olive Oil Constituted an Important Part of the Mediterranean Diet","volume":"54","author":"Yildiz","year":"2014","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Conte, P., Fadda, C., Del Caro, A., Urgeghe, P.P., and Piga, A. (2020). Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods, 9.","DOI":"10.3390\/foods9040514"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"31R","DOI":"10.1039\/a708920a","article-title":"Phenolic Compounds in Olives. Critical Review","volume":"123","author":"Ryan","year":"1998","journal-title":"Analyst"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"3688","DOI":"10.1021\/jf0115138","article-title":"Biophenols in Table Olives","volume":"50","author":"Blekas","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"3132","DOI":"10.1039\/C4FO00560K","article-title":"Bioactivity and Phenolic Composition from Natural Fermented Table Olives","volume":"5","author":"Malheiro","year":"2014","journal-title":"Food Funct."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Lanza, B., and Ninfali, P. (2020). Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices. Antioxidants, 9.","DOI":"10.3390\/antiox9010041"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.jff.2014.08.024","article-title":"Antioxidant Activity and Phenolic Composition of Cv. Cobran\u00e7osa Olives Affected through the Maturation Process","volume":"11","author":"Sousa","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"109569","DOI":"10.1016\/j.lwt.2020.109569","article-title":"Optimization of the Production Process of Dried Unripe Olives (Olea Europaea L.) as a Nutraceutical Ingredient Naturally Rich in Phenolic Compounds","volume":"129","author":"Cecchi","year":"2020","journal-title":"LWT"},{"key":"ref_13","first-page":"173","article-title":"Effect of Different Pre-Treatments on Drying of Green Table Olives (Ascolana tenera Var.)","volume":"51","author":"Gambella","year":"2000","journal-title":"Grasas Aceites"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1007\/s002170000178","article-title":"Oinotria Table Olives: Quality Evaluation during Ripening and Processing by Biomolecular Components","volume":"212","author":"Borzillo","year":"2000","journal-title":"Eur. Food Res. Technol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1271","DOI":"10.1002\/1097-0010(200006)80:8<1271::AID-JSFA635>3.0.CO;2-O","article-title":"Oven-dried Table Olives: Textural Properties as Related to Pectic Composition","volume":"80","author":"Marsilio","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_16","first-page":"181","article-title":"Hot Air Drying of Green Table Olives","volume":"43","author":"Sargin","year":"2005","journal-title":"Food Technol. Biotechnol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"47","DOI":"10.1016\/j.biosystemseng.2007.06.011","article-title":"Mathematical Modelling of Convection Drying of Green Table Olives","volume":"98","author":"Demir","year":"2007","journal-title":"Biosyst. Eng."},{"key":"ref_18","first-page":"117","article-title":"Evaluation of the Nutritional Value of Oven-Dried Table Olives (Cv. Majatica) Processed by the Ferrandina Style","volume":"91","author":"Lanza","year":"2014","journal-title":"Riv. Ital. Delle Sostanze Grasse"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"786","DOI":"10.1002\/ejlt.201000453","article-title":"Microbiological Quality and Biophenol Content of Hot Air-Dried Thassos Cv. Table Olives upon Storage","volume":"113","author":"Mantzouridou","year":"2011","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1021\/jf5051359","article-title":"Whole Lyophilized Olives as Sources of Unexpectedly High Amounts of Secoiridoids: The Case of Three Tuscan Cultivars","volume":"63","author":"Cecchi","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_21","unstructured":"(2000). AOAC Official Methods of Analysis, The Association of Official Analytical Chemists. [17th ed.]."},{"key":"ref_22","unstructured":"EEC Commission (1991). Regulation (EEC) No. 2568\/91 of 11 July 1991 on the Characteristics of Olive Oil and Olive-Residue Oil and on the Relevant Methods of Analysis 1991. Off. J. Eur. Union, 248, 1\u201383."},{"key":"ref_23","unstructured":"ISO (2006). ISO 9936 Animal and Vegetable Fats and Oils\u2014Determination of Tocopherol and Tocotrienol Contents by High-Performance Liquid Chromatography, ISO."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1016\/j.foodchem.2013.03.099","article-title":"Validation of a Fast and Accurate Chromatographic Method for Detailed Quantification of Vitamin E in Green Leafy Vegetables","volume":"141","author":"Cruz","year":"2013","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","article-title":"Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents","volume":"16","author":"Singleton","year":"1965","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2090","DOI":"10.1248\/cpb.36.2090","article-title":"Two New Flavonoids and Other Constituents in Licorice Root. Their Relative Astringency and Radical Scavenging Effects","volume":"36","author":"Hatano","year":"1988","journal-title":"Chem. Pharm. Bull."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.aca.2007.04.037","article-title":"Different Radical Scavenging Tests in Virgin Olive Oil and Their Relation to the Total Phenol Content","volume":"593","author":"Granados","year":"2007","journal-title":"Anal. Chim. Acta"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1080\/19476337.2012.705329","article-title":"Evaluation of Chemical and Phenotypic Changes in Blanqueta, Cobran\u00e7osa, and Galega during Olive Fruits Ripening","volume":"11","author":"Barros","year":"2013","journal-title":"CyTA J. Food"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Ramos, A., Peres, F., Sim\u00f5es-Lopes, P., and Pinheiro-Alves, M.C. (2008). Olive Ripening and Harvest Time in Portuguese Cultivars of \u201cBeira Interior\u201d Region. Acta Hortic., 693\u2013696.","DOI":"10.17660\/ActaHortic.2008.791.105"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Ferro, M.D., Lopes, E., Afonso, M., Peixe, A., Rodrigues, F.M., and Duarte, M.F. (2020). Phenolic Profile Characterization of \u2018Galega Vulgar\u2019 and \u2018Cobran\u00e7osa\u2019 Portuguese Olive Cultivars along the Ripening Stages. Appl. Sci., 10.","DOI":"10.3390\/app10113930"},{"key":"ref_31","first-page":"71","article-title":"The Effect of Table Olive Preparing Methods and Storage on the Composition and Nutritive Value of Olives","volume":"54","author":"Nergiz","year":"2003","journal-title":"Grasas Aceites"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1973","DOI":"10.1021\/jf030726p","article-title":"Polyphenol Changes during Fermentation of Naturally Black Olives","volume":"52","author":"Romero","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_33","unstructured":"(2020, October 17). PubChem National Library of Medicine, Available online: Https:\/\/Pubchem.Ncbi.Nlm.Nih.Gov\/."}],"container-title":["Applied Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-3417\/12\/3\/1661\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:14:36Z","timestamp":1760134476000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-3417\/12\/3\/1661"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,2,5]]},"references-count":33,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2022,2]]}},"alternative-id":["app12031661"],"URL":"https:\/\/doi.org\/10.3390\/app12031661","relation":{},"ISSN":["2076-3417"],"issn-type":[{"value":"2076-3417","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,2,5]]}}}