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Title

The phytoprostane content in green table olives is influenced by Spanish-style processing and regulated deficit irrigation

AuthorsCollado González, Jacinta ; Girón Moreno, Ignacio F. ; Medina Escudero, Sonia ; Valero, E.; Garrigues, T.; Ferreres, Federico ; Moreno Lucas, Félix ; Torrecillas Melendreras, Arturo ; Gil-Izquierdo, Ángel
KeywordsLipid peroxidation
Mass spectrometry
Stress integral
UHPLC
Water stress
Issue Date2-Dec-2015
PublisherAcademic Press
CitationLWT - Food Science and Technology 64(2) 997-1003 (2015)
AbstractNo previous information exists on the effect of deficit irrigation during pit hardening and the processing of Manzanilla de Sevilla Spanish style green table olives on the phytoprostanes (PhytoPs) contents in the fruit flesh. In this paper, the influence of different irrigation treatments during pit hardening on the PhytoPs content of raw and processed olive flesh was studied. PhytoPs profile in the raw olive flesh was characterized by the presence of 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 16-B1-PhytoP and 9-L1-PhytyoP. Fruit yield and fruit size was not affected by deficit irrigation, but PhytoPs content in the raw and processed olive flesh was enhanced. After olive fruit processing only 9-F1t-PhytoP and 9-epi-9-F1t-PhytoP were detected, which enhanced their contents. Consequently, table olive tree culture under deficit irrigation conditions during pit hardening and the processing of its fruits to obtain Spanish-style olives can be considered as complementary actions to enhancing the PhytoP content and hence their potential beneficial effects on human health. © 2015 Elsevier Ltd.
Description7 páginas.-- 2 figuras.-- 4 tablas.-- 32 referencias
Publisher version (URL)http://dx.doi.org/10.1016/j.lwt.2015.07.005
URIhttp://hdl.handle.net/10261/123965
DOI10.1016/j.lwt.2015.07.005
ISSN0023-6438
Appears in Collections:(IRNAS) Artículos
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