Chemometric characterisation of the fats released during the conditioning processes of table olives

Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat

“…In ripe olives, the fermentation/storage phase increased the values of this parameter (0.12-0.25) while the lye treatment caused a decrease (López-López et al, 2009). Values found in the oils released from the pitting and pitting/stuffing operations were of the same order than those observed in this work (López-López et al, 2011). The K 270 indexes in the oil from green (0.4) and ripe (0.3) table olives by-products (Ruiz-Méndez et al, 2008) were only slightly higher than in this work (Table 1).…”

“…A K 232 decrease from 1.8 to 1.4 in the oils from the same cultivars was also observed during processing of ripe olives (López-López et al, 2009;López-López et al, 2010). Most of the fats released during the conditioning operations of table olives had similar values (1.2-1.9) and only those more degraded (factory sewer) had markedly higher K 232 indexes (14-<20) (López-López et al, 2011). The values of K 232 in the oil obtained from green or ripe table olives by-products, 3.5 and 2.0, respectively, (Ruiz-Méndez et al, 2008) were higher than in the green Spanish-style olives ( Table 1).…”

“…In ripe olives, the storage/fermentation phase produced also a significant acidity increase (up to 1.2-0.7 g oleic/100g oil) because the lipolytic action of the lipases from the fruits themselves or due to the microorganisms present in the storage solution (López-López et al, 2009;López-López et al, 2010) but lye blackening markedly decreased it, in agreement with the tendency observed in in this work. Oil acidities observed in green Spanish-style processing (Table 1) were markedly lower than those found in the fat released from the conditioning operations of table olives (1.5-82 g oleic acid/100 g oil) (López-López, Cortés-Delgado, & Garrido-Fernández, 2011) or in the oil from table olives by-products (4.5-8.1 g oleic acid/100 g) (Ruiz-Méndez, López-López, & Garrido-Fernández, 2008).…”

“…Peroxide value had also a significant increase during natural green olive processing (12 mEq O 2 /kg oil) (Pasqualone, Nasti, Montemurro, & Gomes, 2014), which led to higher levels than in this work. Pitting and pitting/stuffing affected negatively to the peroxide value of the fats released during these conditioning processes (22-26 mEq O 2 /kg oil) (López-López et al, 2011).…”

A critical literature review on the processing of table olives

“…There was apparently a mistake in the "18:3n-6" symbol used in the text and Fig 4 that may be actually 18:3n-3. In another study by the same authors [16] chemometric analyses were based on similar analyses of the neutral fat including the polar fraction. Diverse fats could be grouped into two subgroups: fats from table olive from pitting and pitting and stuffing with products from vegetable origin were moderately degraded while those from pitting and stuffing with animal origin products were highly degraded.…”