English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/151775
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Evaluation of chemical components of debittered olives undergone preservation and polyphenol oxidation

AuthorsRamírez, Eva ; García García, Pedro ; Brenes Balbuena, Manuel ; Romero Barranco, Concepción
KeywordsPolyphenols
Olives
Processing Effects
Issue Date2016
PublisherBlackwell Publishing
CitationInternational Journal of Food Science and Technology 51: 1674- 1679 (2016)
AbstractOlives can reduce their bitterness by oleuropein oxidation via an enzymatic reaction. In this study, olives of the Manzanilla and Hojiblanca varieties preserved in acidified brine were submitted to oxidation tests under overpressure of oxygen (0.3 bars) for 3 days. It was found that the oxidation of fruit preserved for more than 3–4 months showed a reduction in the concentration of oleuropein, but with great variability (28–100%). By contrast, when olives were preserved for only one month, the oxidation treatment was able to decrease more than 90% of the content of oleuropein in the fruit. These oxidised olives were stored again in the acidified medium for 6 months and no spoilage or organoleptic problems were detected. Oxidation gave rise to darker olives (L* parameter diminished from 40 to 34). Moreover, the oxidised fruit was enriched with free phenols such as hydroxytyrosol and tyrosol as a consequence of the acid hydrolysis of phenolic glucosides during the preservation step.
URIhttp://hdl.handle.net/10261/151775
DOI10.1111/ijfs.13139
Identifiersdoi: 10.1111/ijfs.13139
issn: 1365-2621
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2016_IntJFoodSciTech_V51_P1674.pdf787,79 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.