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dc.contributor.authorSegovia-Bravo, Kharla A.-
dc.contributor.authorJarén-Galán, Manuel-
dc.contributor.authorGarcía García, Pedro-
dc.contributor.authorGarrido Fernández, A.-
dc.identifier.citationFood Chemistry 123(3): 741-746 (2010)es_ES
dc.description.abstractCrude enzymatic and polyphenol extracts from olives were subjected to reaction at diverse buffered pH values. At pH values similar to those found in olive flesh (pH 5.0), the colour of the solution increased with reaction time and, simultaneously, a consumption of phenols and oxygen in the reaction medium was observed, especially under aerated conditions. In alkaline solutions (pH 12.4), a strong initial solutionbrowning was noticed while the phenols from the extract reacted with the oxygen present in the solution and caused a significant decrease in the total phenols and oxygen concentrations. This darkening was due to the appearance of non-enzymatic browningreactions since, at this pH, the polyphenoloxidase is not active. Under acidic conditions (pH 3.0), and in solutions with ascorbic acid added (100 mM), the consumption of oxygen and total phenols was negligible, under both aerated and non-aerated conditions; as a result, no significant changes in the colour of the solutions were observed. So, low pH or ascorbic acid solutions may be useful to prevent browning in the bruised areas of hand- or mechanically-harvested table olives.es_ES
dc.description.sponsorshipThe authors express their gratitude to CICYT (of the Spanish Government) for the financial support of this research (AGL2006-3540/ALI, partially financed from European regional development funds, ERDF), Junta de Andalucía throughout the group AGL 125 (Biotecnología de Alimentos). Kharla A. Segovia-Bravo also acknowledge fellowships I3P from MEC (Spanish Government).es_ES
dc.subjectOlive fruit (manzanilla cultivar)es_ES
dc.titleTreatments to inhibit the browning reactions in model solutions of olive fruit extractses_ES
dc.description.peerreviewedPeer reviewedes_ES
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