BIOACTIVE COMPONENTS CHANGES DURING PROCESSING METHOD OF TABLE OLIVES. | ||||
| Journal of Biological Chemistry and Environmental Sciences | ||||
| Volume 3, Issue 1, March 2008, Page 171-187 PDF (275.47 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bces.2008.426657 | ||||
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| Abstract | ||||
| The aim of this study was to investigate the effect of processing methods on the bioactive components in table Manzanilla olives variety (green and black). Moisture, oil, protein, reducing sugar, fiber, ash, total polyphenols, chlorophyll content (a and b), anthocyanins, minerals pattern by (Atomic absorption) and phenolic composition by (high performance liquid chromatography, HPLC) were determined in olive fruits processed by different methods (in brine, Spanish, Californian and naturally black). PH values, Nacl content, Titratable acidity were also determined in the brine. Results indicated that total polyphenols, anthocyanins and chlorophyll content (a & b) were significantly decreased in case of Spanish and Californian methods of green olives. Also, pH values were significantly decreased during the fermentation period (12 months), whereas titratable acidity and Nacl content were increased. Tyrosol and hydroxyltyrosol being the main polyphenols in Manzanilla olive fruits (green and black). On the contrary, the results obtained in this work indicate that table olives can be considered as a good source of phenolic compound as natural antioxidants, although their concentration depends on olive variety and processing methods used. | ||||
| Keywords | ||||
| Key words: Polyphenols; Table olive; Manzanilla variety; Spanish- style. Califonian- style. pH values; Nacl content | ||||
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