Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

Abstract

The Mediterranean diet appears to be associated with a reduced risk of several chronic diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products (mainly olive oil and table olives) are important components of the Mediterranean diet. Olives contain a range of phenolic compounds; these natural antioxidants may contribute to the prevention of these chronic conditions. Consequently, the consumption of table olives and olive oil continues to increase worldwide by health-conscious consumers. There are numerous factors that can affect the phenolics in table olives including the cultivar, degree of ripening, and, importantly, the methods used for curing and processing table olives. The predominant phenolic compound found in fresh olive is the bitter secoiridoid oleuropein. Table olive processing decreases levels of oleuropein with concomitant increases in the hydrolysis products hydroxytyrosol and tyrosol. Many of the health benefits reported for olives are thought to be associated with the levels of hydroxytyrosol. Herein the pre- and post-harvest factors influencing the phenolics in olives, debittering methods, and health benefits of phenolics in table olives are reviewed.

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

“…The enzyme of β-glucosidase is closely related to the oleuropein hydrolysis and the debittering process in table olives so it is a desirable characteristic for a potential starter culture [39].…”

Kaolin and salicylic acid foliar application modulate yield, quality and phytochemical composition of olive pulp and oil from rainfed trees

“…In olive trees, KL affected positively the olive oil quality and composition, in terms of total phenols, Reactive oxygen species (ROS), formed as a result of oxidative stress, are known to be responsible for the development of some diseases, targeting lipids, proteins and deoxyribonucleic acid (DNA) in living organisms (Ghanbari et al, 2012). Phenolic compounds in olives can restrict the deleterious effects of ROS, either by their free radical scavenging ability (by donating a hydrogen atom to the ROS, reducing and stabilizing it), or by chelating transition metals, suppressing the oxidative reaction in which them are involved (Charoenprasert and Mitchell, 2012). These phytochemicals also affect the sensorial and aromatic characteristics of both olive fruits and oil and the chemical stability of olive oil (Ghanbari et al, 2012;Servili et al, 2009).…”

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

“…Table olives and olive oil are important components of the Mediterranean diet that provide numerous health benefits and are largely consumed all over the world (Blekas, Vassilakis, Harizanis, Tsimidou, & Boskou, 2002;Cioffi et al, 2010;Owen et al, 2004;Stark & Madar, 2002). In fact, many studies have reported that olive oil may have a role in the prevention of coronary heart disease and cognitive impairment (e.g., Alzheimer's disease) as well as it may have protective effects against cancers of the colon, breast, and ovary; diabetes accompanied by hypertriglyceridemia; and inflammatory and autoimmune diseases such as rheumatoid arthritis (Charoenprasert & Mitchell, 2012;Cicerale, Lucas, & Keast, 2010;Malheiro et al, 2012).…”