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http://hdl.handle.net/10261/121713
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Ramírez, Eva | es_ES |
dc.contributor.author | Gandul-Rojas, Beatriz | es_ES |
dc.contributor.author | Romero Barranco, Concepción | es_ES |
dc.contributor.author | Brenes Balbuena, Manuel | es_ES |
dc.contributor.author | Gallardo Guerrero, Lourdes | es_ES |
dc.date.accessioned | 2015-09-07T09:56:00Z | - |
dc.date.available | 2015-09-07T09:56:00Z | - |
dc.date.issued | 2015-01-01 | - |
dc.identifier.citation | Food Chemistry 166: 115-124 (2015) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/121713 | - |
dc.description | 36 páginas, 2 tablas, 4 figuras | es_ES |
dc.description.abstract | Brownish colourations in Natural green table olives (non-treated with alkali) make this product less attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in the composition of chlorophyll and carotenoid pigments, as well as polyphenolic compounds and polyphenol oxidase enzyme (PPO) activity. Natural green olives showed a different chlorophyll profile than Spanish-style. However, all the chlorophyll pigments formed in both processing types were Mg-free derivatives (mostly pheophytins) with similar colourations, ranging from grey to green brownish. In the carotenoid fraction no appreciable differences were found between both processing types. The fruit’s brownish colour was mainly due to polymeric substances with a size of >1000 daltons and polyphenolic nature, resulting from an enzymatic oxidation by PPO of the o-diphenolic compounds present in the fresh fruits. | es_ES |
dc.description.sponsorship | This work was supported by the “Comisión Interministerial de Ciencia y Tecnología (CICYT-EU Spanish Government) under projects AGL-2009-07512 and AGL 2012-39714/ALI, and Junta de Andalucía through financial support to groups AGR 148-2011 and AGR-125, partially financed by European Regional Development Funds. ER thanks MINECO for her FPI fellowship. We thank Sergio Alcañiz for technical assistance. BGR and LGG are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Table olives | es_ES |
dc.subject | o-Diphenol oxidation | es_ES |
dc.subject | Chlorophyll pigments | es_ES |
dc.subject | Carotenoids | es_ES |
dc.subject | Polyphenol oxidase | es_ES |
dc.subject | Colours | es_ES |
dc.title | Composition of pigments and colour changes in green table olives related to processing type | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2014.05.154 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2014.05.154 | es_ES |
dc.embargo.terms | 2016-01-01 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.contributor.funder | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | es_ES |
dc.contributor.funder | Junta de Andalucía | es_ES |
dc.relation.csic | Sí | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100007273 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100011011 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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Postprint_Food_Chem_2015_v166_p115.pdf | "Artículo principal" | 256,76 kB | Adobe PDF | Visualizar/Abrir |
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