Antioxidant capacity and phenolic profile of table olives from the Greek market

Five different varieties of greek table olives (Kalamon, Tsakistes, Crete, Amfissas and Thrubes Crete) were investigated for the total polyphenol content and phenolic compounds, humidity, fat and total antioxidant capacity. Analysis was performed on the flesh and kernel of the table olives. Total polyphenol content was estimated with the Folin–Ciocalteau assay, humidity with freeze drying and total fat with Soxhlet extraction. Qualitative analysis of phenols and phenolic acids was performed with gas chromatography/mass spectrometry and thirteen compounds were identified in flesh as well in kernel except of oleanolic acid. Finally the antioxidant activity of olives was assessed by scavenging of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Total antioxidant capacity is in descending order: Tsakistes > Amfissas > Kalamon > Crete > Thrubes Crete. By the present work, the consumption of table olives, is considered to offer a high intake of antioxidants, mainly polyphenols, and so a health benefit for the prevention of many decadent diseases.