Lipids and phenols in table olives

Abstract

The olive fruit is essentially constituted by the epicarp, or skin, mesocarp, or pulp, and the endocarp, or stone, and the latter includes the seed. Table olives (also called eating olives) are prepared from healthy, specifically cultivated, olive varieties picked at the right maturation stage and whose quality, after appropriate processing, corresponds to that of an edible well preserved product. The most important industrial preparations of table olives are the Spanish (or Sevillian) for green olives, the Californian for oxidised black olives, and the Greek for naturally black olives. In the Spanish and Californian procedures, olives are treated with a diluted aqueous NaOH solution, that brings about several changes in the susceptible classes of compounds in the fruit. Note, however, that the composition of the triglycerides remain unaffected by these procedures. After the treatment the olives are rinsed to remove the alkali, and the fruit is then left to ferment in brine for several months. The production of naturally black olives in brine, according to the Greek traditional method, is a simple, natural process which does not use chemicals. The main phenols in the olive are oleuropein, hydroxytyrosol (β(3‐4‐dihydroxyphenyl)ethanol), tyrosol (β(4‐hydroxyphenyl) ethanol) and verbascoside; the major polycyclic triterpenes are the oleanolic and maslinic acids. The NaOH treatment hydrolysed oleuropein into β(3‐4‐dihydroxyphenyl) ethanol, oleoside 11‐methylester and oleoside. These last glucosides and the oleuropein itself, in acidic medium, yielded glucose and a number of compounds called, collectively, oleuropein aglycones. During the fermentation process phenols diffuse from the pulp into the brine. Also, even during the alkaline treatment, there is the rapid diffusion of the pentacyclic oleanolic and maslinic acids salts into the brine.

Effect of Different Concentrations of Foliar Applications of Urea, NAA and Ethrel on Fruit Thinning of ‘Dolce’ Olive cv.

“…These results are coincide with those of Ryan et al (2002), Bianchi (2003) and Khalil et al (2012), Variable response of plant growth regulators (PGRs) might be due to fact that PGRs role depends upon the time of application, concentration and absorbed quantity (Rajput and Haribabu, 1985). Moreover, NAA effects might be due to that to an improve of the internal hormonal and carbohydrate level of the canopy which is responsible for improving number of inflorescence (Levin and Lavee, 2005), flower number (Noor et al, 1995) fruit setting and fruit size in Kalamata olive cv.…”

Nutritional and Sensory Quality of Table Olives

“…(Table 3) and their antioxidant capacity and functional effects on human wellbeing is well ascertained (Baiano et al, 2009;Ben Othman et al, 2008;Boskou et al, 2006). (Blekas et al, 2002;Bianchi, 2003;Romero et al, 2004). Recent research has focused on a phenolic compound of nutraceutical value, oleocanthal (dialdehydic form of deacetoxyligstroside aglycon) as NSAI-like drugs (non-steroidal anti-inflammatory drugs), with Ibuprofene-like activity (Beauchamp et al, 2005).…”

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

“…This decrease can be explained by the diffusion of these compounds under the action of salt and/or their oxidation during salting. Furthermore, the variability of the decrease noted among the studied cultivars can be related to the characteristics of each cultivar such as diameter of fruit, since the decrease is related to the diffusion of such compounds (Bianchi, 2003). In addition, the difference of the polarity of each flavonoid compound can also influence their diffusion ( Tomás-Barberán and Gil, 2008).…”