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dc.contributor.authorGarcía García, Pedroes_ES
dc.contributor.authorRomero Barranco, Concepciónes_ES
dc.contributor.authorBrenes Balbuena, Manueles_ES
dc.date.accessioned2019-03-21T15:41:03Z-
dc.date.available2019-03-21T15:41:03Z-
dc.date.issued2018-03-
dc.identifier.citationJournal of Food Composition and Analysis 66: 193-198 (2018)es_ES
dc.identifier.issn0889-1575-
dc.identifier.urihttp://hdl.handle.net/10261/178288-
dc.description17 Páginas.-- 3 Tablas.-- 3 Figurases_ES
dc.description.abstractThe aim of this work was to assess the contents of phenolic and triterpenic substances in commercial olives produced in the USA and Spain, which currently use different olive cultivars and elaboration methods The phenolic compounds identified in black ripe olives were hydroxytyrosol, hydroxytyrosol-4-glucoside, hydroxytyrosol acetylated, salidroside, tyrosol, luteolin-7-glucoside, p-coumaric acid and comselogoside.The concentration of these substances in American black ripe olives was lower than 50 mg/kg whereas it was higher than 150 mg/kg in Spanish olives regardless of whether the American processors used the Manzanilla cultivar, which contains higher contents of these substances in the harvested fruit than the Hojiblanca cultivar. Moreover, the concentration of triterpenic acids (oleanolic and maslinic) in American black ripe olives was lower than 200 mg/kg whereas it was higher than 400 mg/kg in the Spanish product. These results indicate that the method used by American processors to elaborate black ripe olives gives rise to lower contents in bioactive substances than the Spanish method, and it must be related to the number of alkali/washing cycles used during processing. Hence, olive processors worldwide must keep in mind the increasing consumer demand for healthy products rich in bioactive substances when developing their elaboration methods.es_ES
dc.description.sponsorshipThis work was partially supported by the Project AGL-2013-42739-R and the European Union FEDER funds.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL-2013-42739-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectFood analysises_ES
dc.subjectFood compositiones_ES
dc.subjectTable oliveses_ES
dc.subjectPhenolices_ES
dc.subjectOleanolices_ES
dc.subjectMaslinices_ES
dc.subjectHydroxytyrosoles_ES
dc.subjectBioactivees_ES
dc.titleBioactive substances in black ripe olives produced in Spain and the USAes_ES
dc.typeartículoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfca.2017.12.022es_ES
dc.embargo.terms2019-03-01es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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