Concentration of phenolic compounds change in storage brines of ripe olives

The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 2(3) factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cu...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 2
Main Authors Brenes, M. (Instituto de la Grasa y sus Derivados, Sevilla, Spain), Garcia, P, Duran, M.C, Garrido, A
Format Journal Article
LanguageEnglish
Published 01.03.1993
Subjects
ACEITUNA
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
COMPOSE PHENOLIQUE
COMPUESTOS FENOLICOS
OLIVE
SALMUERA
SAUMURE
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Summary:The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 2(3) factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacerena varied in polyphenol content. Throughout storage there was hydrolysis of glucosides initially in flesh (oleuropein, verbascoside and luteolin 7-glucoside) due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continuous increase in level of hydroxytyrosol
Bibliography:Q04
9409845
J11
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb04272.x