Nutritional and Sensory Quality of Table Olives

Lanza, Barbara

doi:10.5772/51723

Cited by 16 publications

(32 citation statements)

References 67 publications

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“…Italian production covers only 50.9% of consumer demand; the remaining part is imported from Spain, Greece and Tunisia. Italy is rich in typical table olive products [1], obtained by traditional methods, and many of those have obtained or are likely to obtain to the recognition of the PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) trademarks. Currently, four Italian PDO are recognized: "Nocellara del Belice" (Reg.…”

Section: Introductionmentioning

confidence: 99%

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Lanza¹,

Marco²,

Simone³

et al. 2020

Foods

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This research aimed to study the influence of different brining processes with iodized and noniodized salt on mineral content, microbial biodiversity, sensory evaluation and color change of natural fermented table olives. Fresh olives of Olea europaea Carolea and Leucocarpa cvs. were immersed in different brines prepared with two different types of salt: the PGI "Sale marino di Trapani", a typical sea salt, well known for its taste and specific microelement content, and the same salt enriched with 0.006% of KIO 3 . PGI sea salt significantly enriches the olive flesh in macroelements as Na, K and Mg, and microelements such as Fe, Mn, Cu and Zn. Instead, Ca decreases, P remains constant, while iodine is present in trace amounts. In the olives fermented in iodized-PGI sea salt brine, the iodine content reached values of 109 µg/100 g (Carolea cv.) and 38 µg/100 g (Leucocarpa cv.). The relationships between the two varieties and the mineral composition were explained by principal component analysis (PCA) and cluster analysis (CA). Furthermore, analyzing the fermenting brines, iodine significantly reduces the microbial load, represented only by yeasts, both in Carolea cv. and in Leucocarpa cv. Candida is the most representative genus. The sensory and color properties weren't significantly influenced by iodized brining. Only Carolea cv. showed significative difference for b* parameter and, consequently, for C value. Knowledge of the effects of iodized and noniodized brining on table olives will be useful for developing new functional foods, positively influencing the composition of food products.

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Section: Introductionmentioning

confidence: 99%

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Lanza¹,

Marco²,

Simone³

et al. 2020

Foods

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“…Olives are a fundamental part of the Mediterranean diet, and a column of the Mediterranean social, cultural, and gastronomic heritage. They are widely acknowledged as an important source of health‐protective nutrients, such as the oleic monounsaturated fatty acid, α‐tocopherol, and many antioxidant polyphenols (Lanza ). Table olives phenolic fraction ranges from 1% to 3% of the fresh pulp weight, and can include more than 36 different compounds; its composition can vary both in quality and quantity depending upon the processing method, the cultivar, the agronomic practices, and the degree of olives maturation (Charoenprasert and Mitchell ).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte‐Like Cells

Serreli

Incani

Atzeri

et al. 2017

Journal of Food Science

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The phenolic fraction of a naturally fermented cultivar of table olives, "Tonda di Cagliari," was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH). TBH exposure resulted in an alteration of cellular redox status, with an increase in reactive oxygen species (ROS) and a decrease in reduced glutathione (GSH) level. A loss of the epithelial integrity, as indicated by the decrease of the transepithelial electrical resistance value, was also observed over time, together with an intense lipid peroxidation process. The olives phenolic extract significantly counteracted ROS generation and subsequent alteration of monolayer integrity and membrane oxidative damage. The protective action of the extract is likely due to the scavenging ability of its main components, as hydroxytyrosol, oleuropein, and verbascoside among the secoiridoids and derivatives. Since olives phenolic compounds concentrate in the intestinal lumen, they may be a useful tool in the prevention of intestinal disorders related to oxidative damage.

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“…Lanza identified that linoleic acid content was 6.3% in the olives of d'Abruzzo which was processed as table olive [48]. Sakouhi et al reported that a decrease found in the content of fatty acids in table olives which after processing in the treatment of Meski, Sayali and Picholine varieties grown in Tunusia [11].…”

Section: Linoleic Acidmentioning

confidence: 99%

“…It is noted by many authors that PUFAs are very important for human nutrition and are therefore referred to as essential fatty acids [46][47][48]. The amount of oleic acid in crude olive samples was determined as 6.2%.…”

Section: Linoleic Acidmentioning

confidence: 99%

“…Olive oil obtained from olives grown in Morocco is between 6.08% and 11.68%; Aguilera et al found that the oil obtained from the Frontoio and Leccino varieties in the two regions of Spain ranged from 6.79% to 10.43% and 5.30% to 6.73%, respectively [47]; Aşık ve Ozkan in Memecik variety olive oil found that linoleic acid quantity is 10.31% in the index of maturity of 6.21 [48][49][50]; Unal and Ve Nergiz found that in the oils of black olives 10.82% [37]; Aktaş Gemlik variety olive oils were between 12.17-15.97% [6]; Bıyıklı in natural extra virgin olive oil samples were between 8.18-10.55% [51]; Ozdemir detected that it was 8.89% in Gemlik variety olive oil of black olives [52]; Dıraman et al in Gemlik olive oil obtained from different regions found that it was between 6.81% and 9.9% [43]. The 6.2% linoleic acid value obtained in our study was similar thats of Bıyıklı [51] and Dıraman et al [43], and low from Aktaş [6] and Unal and Ve Nergiz [37].…”

Section: Linoleic Acidmentioning

confidence: 99%

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Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

Irmak¹,

Tokuşoğlu²

2017

J Nutr Food Sci

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In this project assessed the effect of preservation methods on shelf life and quality of table olives which processed two different methods as low salty (2-4%). For this purpose, black olives were processed two kinds of table olive processing techniques, fermented, then packed with Vacuum Pump (VP) and Modified Atmosphere Packaging (MAP), and applied gamma irradiation (1 kGy, 3 kGy, 5 kGy). Then olives stored under normal conditions for 8 months. In this study, gamma irradiation has been applied first time in extending the shelf-life of table olives in the marketing.The Olive oils obtained from less salty black table olives were studied. During storage of table olives, the change of the major fatty acids was determined. Processing methods, salt quantity and storage period have affected almost all the quality parameters of the olive oils which obtained from table olives. The dominating fatty acid of all processing methods was oleic acid with ranged between 70.71-75.59%.Oleic acid quantity wasn't decreased much during processing and storage. In this context, it is determined that the best preservation was performed by modified atmosphere packaging technology.

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Nutritional and Sensory Quality of Table Olives

Cited by 16 publications

References 67 publications

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte‐Like Cells

Saturated and Unsaturated Fatty Acids Composition of Olive Oils Obtained from Less Salty Black Table Olives Preserved with Vacuum, MAP and Gamma Irradiation Technologies

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