Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing

Brenes, Manuel; Rejano, Luís; Garcı́a, Pedro; Sánchez, Antonio Higinio; Garrido, António

doi:10.1021/jf00058a028

Cited by 129 publications

(112 citation statements)

References 17 publications

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“…Oleuropein is a phenolic compound from olives responsible for their bitterness [8][9][10]. The inclusion of table olive in a diet reduces the risk of cardiovascular and some cancer diseases [11][12].…”

Section: Introductionmentioning

confidence: 99%

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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ABSTRACT. The Amfissis cultivar olive fruits grown in the region of Larissa, central Greece, were studied for the changes in total polyphenol content, phenolic fractions and antioxidant capacity during maturation period (four months). It has been established that the total phenol content and antioxidant capacity, change in broad ranges depending on the ripening stage of fruits. The content of total phenols in the Amfissis cultivar during maturation varied from 3.9 to 11.9 mg (GAE) g

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Section: Introductionmentioning

confidence: 99%

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Gougoulias¹,

Giurgiulescu²,

Vagelas³

et al. 2017

Studia UBB Chemia

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“…Four flavonoids were identified: rutin, luteolin-7-O-glucoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside. The presence of rutin and luteolin-7-glucoside in olive fruits was always reported (Brenes et al, 1995;Morello et al, 2005;Savarese et al, 2007) except that the fresh olives in the present study did not contain the luteolin-7-glucoside until they were treated. Also, Romero et al (2002a) identified cyanidin-3-Oglucoside and the cyanidin-3-O-rutinoside as the main pigments in seven natural black olive cultivars.…”

Section: Individual Flavonoidsmentioning

confidence: 45%

“…Piscopo et al (2014) reported a decrease in the quercetin amount after the drying of green olives. Also, Brenes et al (1995) noted that the rutin content of the olive flesh decreased with the alkaline treatment, and practically disappeared after the washing step. In the adopted method, the content of this compound decreased but it did not disappear.…”

Section: Individual Flavonoidsmentioning

confidence: 95%

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Soufi¹,

Romero²,

Motilva³

et al. 2016

Grasas y Aceites

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SUMMARY:This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results showed that the effects of dry salting on the analyzed parameters were significant (P<0.05). It caused a decrease in total flavonoids with a loss rate of 55%. The HPLC analysis of extracts revealed the presence of four flavonoids: rutin, luteolin-7-glucoside, cyanidin-3-glucoside and cyanidin-3-rutinoside. Among the studied cultivars, Azeradj was characterized by high levels of flavonoids. Concerning the antioxidant activity, diverging results were obtained using different antioxidant assays. Overall, the dry salting induced a reduction in the antioxidant activity with variable values depending on the cultivar. Among the used methods, high correlations were found between flavonoid contents and the FRAP assay.KEYWORDS: Antioxidant activity; Cultivar; Dry salting; Flavonoid; HPLC; Olive RESUMEN: Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos. En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco cultivares de olivo después de una salazón en seco. La actividad antioxidante se determinó mediante los métodos FRAP (Ferric ion Reducing Antioxidant Power), ORAC (capacidad de absorción de radicales de oxígeno) y ensayos de blanqueo de β-caroteno. Los resultados mostraron que los efectos de la salazón en seco en los parámetros analizados fueron significativos (P<0,05). Esto causó una disminución en los flavonoides totales con una tasa de pérdida del 55%. El análisis por HPLC de los extractos reveló la presencia de cuatro flavonoides: rutina, luteolina-7-glucósido, cianidina-3-glucósido y cianidina-3-rutinósido. Entre los cultivares estudiados, Azeradj se caracteriza por altos niveles de flavonoides. En cuanto a la actividad antioxidante, se obtuvieron resultados divergentes utilizando diferentes ensayos antioxidantes. En general, la salazón en seco indujo una reducción en la actividad.

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“…Later studies have indicated that the other part of the oleuropein moiety is not modified by the alkali, although the concentration of elenolic acid glucoside diminished during the fermentation period. This glucoside is also known as oleoside 11-methyl ester [24,37,38]. Alkaline treatment does not allow the cleavage of the oleuropein moiety into its three components: hydroxytyrosol, glucose and elenolic acid, only the ester bond between hydroxytyrosol and elenolic acid glucoside is cleaved [38].…”

Section: Transformation Of Oleuropein During Table Olive Processingmentioning

confidence: 99%

“…This glucoside is also known as oleoside 11-methyl ester [24,37,38]. Alkaline treatment does not allow the cleavage of the oleuropein moiety into its three components: hydroxytyrosol, glucose and elenolic acid, only the ester bond between hydroxytyrosol and elenolic acid glucoside is cleaved [38]. During the fermentation step of Spanish-style green olives, there is an acid hydrolysis of elenolic acid glucoside to glucose and elenolic acid, as shown in Figure 4.…”

Section: Transformation Of Oleuropein During Table Olive Processingmentioning

confidence: 99%

Understanding the Characteristics of Oleuropein for Table Olive Processing

Öztürk¹

2014

J Food Process Technol

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Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because olive fruits can only be consumed after de-bittering procedures. Oleuropein accumulates during fruit growth and is slowly converted to elenolic acid glucoside and demethyloleuropein as the fruit ripens. Harvest maturation affects the table olive processing factors, according to change on oleuropein content of olive fruits. More severe applications are required for processing of olive which has high oleuropein content. Also oleuropein and its hydrolysis end products (elenolic acid and aglycone) inhibit the activity of a number of microorganisms involved in the lactic fermentation of olives. Oleuropein was significantly affected by both acid and base treatment, resulted in the liberation of hydroxytyrosol. Bitter taste of olive fruit can be eliminated by removing the oleuropein out of the olive or chemical or enzymatic hydrolysis of oleuropein in table olive processes. Understanding the characteristics of oleuropein for table olive processing helps manufacturer to produce high quality table olives and researchers to develop innovative methods for table olive production. So that this research was aimed to explore the characteristics of oleuropein and its effects on table olive processes.

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Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing

Cited by 129 publications

References 17 publications

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Changes in Total Phenol Content and Antioxidant Activity of Greek Table Olive Cultivar Amfissis during Maturation

Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

Understanding the Characteristics of Oleuropein for Table Olive Processing

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