Olives and Olive Oil

Gallardo‐Guerrero, Lourdes; Gandul‐Rojas, Beatriz; Mínguez‐Mosquera, María Isabel; Roca, María

doi:10.1002/9781118324097.ch26

Cited by 4 publications

(13 citation statements)

References 91 publications

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“…In previous studies, it was showed that chlorophyll b (Gallardo-Guerrero et al, 2008;Gandul-Rojas et al, 2009;Chen et al, 2018a) and chlorophyll c (Chen et al, 2018a) were more resistant than chlorophyll a during the pheophytinization reactions. Consistently, pheophorbidation reactions that remove phytyl chain from pheophytin to yield pheophorbide (Sievers, & Hynninen, 1977;Fig.1) have been also observed during the in vitro digestion of cooked samples as that in Nori and Kombu fresh dried ones (Chen et al, 2018a).…”

Section: Stability Of Chlorophyll Pigments After In Vitro Digestion Omentioning

confidence: 97%

“…Chlorophyll pigments in heated spinach puree show lower micellarization rate compared with fresh spinach puree, which means less chlorophyll pigments are ready for the intestinal absorption, resulted in a reduced bioaccessibility (Ferruzzi et al, 2001). While for pea researches, after cooking, more chlorophyll pigments are recovered from the in vitro digestion and meanwhile, chlorophyll pigments after cooking process are better micellarizated and cell absorbed (Gallardo-Guerrero et al, 2008), signifying cooking enhances the bioaccessibility and bioavailability of chlorophyll pigments in peas.…”

Section: Introductionmentioning

confidence: 99%

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Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds

Chen

Roca

2019

Food Chemistry

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Edible seaweeds are highly consumed food with a rich chlorophyll profile. Although seaweeds are mainly cooked ingested, the influence of cooking on the chlorophyll bioaccessibility remains unknown. In this research, cooked Nori, Sea Lettuce and Kombu were subjected to an in vitro digestion and following micellarization investigations. The processing of red seaweed does not affect the chlorophyll recovery, while cooking green and brown seaweeds implies an important 2 increase in chlorophyll recovery after in vitro digestion. In this line, while cooking affects negatively the micellarization rate of chlorophyll derivatives in Nori and Kombu, it does not modify the micellarization in Sea Lettuce. Generally, the chlorophyll bioaccessibility of microwaved seaweeds is always higher than that of boiled ones. However, cooking improves the chlorophyll bioaccessibility in brown seaweeds, while decreases in red seaweeds. In conclusion, the characteristics of food matrix are the determinant factor on the chlorophyll bioaccessibility of cooked seaweeds.

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Section: Stability Of Chlorophyll Pigments After In Vitro Digestion Omentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds

Chen

Roca

2019

Food Chemistry

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“…For preparing green table olives, fruits are picked when they have reached their maxima size and their colour varies between green and yellowish green. At this time, the olive colour is due to the presence of two main families of natural pigments, chlorophylls and carotenoids, which are transformed to some derivatives during fruit processing (Gallardo-Guerrero, Gandul-Rojas, Mínguez-Mosquera, & Roca, 2012). In the case of green table olives treated with alkali but not fermented the bright green colour of the fruits is highly instable, changing to yellowish tones with time and losing their related freshness and consumer acceptability.…”

Section: Such Elaborations Have Features and Specific Names In The DImentioning

confidence: 99%

“…In principle, the olive fruit contains sufficient Cu to complex in vitro all their chlorophyll pigments, but this fact does not usually happen in table olives processed as Spanish-style because the metal ion is not accessible to form the coordination complexes. However, in relation to the green staining alteration, the oxidizing capacity of the alkaline treatment used in the olive processing has been connected with a strong oxidative disintegration of the fruit chloroplasts, allowing contact between the chlorophyll pigments and the endogenous copper of the fruit, and enabling the formation, migration and localized accumulation of the Cu-metallo-chlorophyll derivatives responsible for the anomalous regreening (Gallardo-Guerrero, Gandul-Rojas, & Mínguez-Mosquera, 2007;Gallardo-Guerrero, Milicua, Salvador, Jarén-Galán, & Mínguez-Mosquera, 2003).…”

Section: Studies Carried Out By Usmentioning

confidence: 99%

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Pigment changes during processing of green table olive specialities treated with alkali and without fermentation

Gandul‐Rojas

Gallardo‐Guerrero

2014

Food Research International

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Green table olive preparations including an alkaline treatment, but not preservation by natural fermentation, such as Castelvetrano-style, are gaining importance in international trade. One of the main highly valued characteristics for this product is a bright green colour, as similar as possible to the fresh fruit. Large proportions of Cu-chlorophyll complexes have been quantified in commercial products of Castelvetrano-style table olives thus in the present work the changes in the chlorophyll and carotenoid composition of olive fruits during this processing style were investigated. The high alkaline pH of the process was the most important feature governing the subsequent transformation of the chlorophyll pigments initially present in the fresh fruit. During processing, the main transformations of pigments were due to allomerization and solvolysis reactions of chlorophylls a and b, which affected the isocyclic ring of the chlorophyll structure but not the Mg atom that remained, and did not change substantially the pigment colour and, consequently, the fruit colour. No Cuchlorophyll derivatives were detected. Then, even though the intense alkali treatment of the olives may cause such damage in the fruit cells that enable contact between the chlorophyll derivatives and the endogenous Cu of the fruit, the absence of acidic conditions during the olive processing did not lead to the previous reaction of Mg replacement by 2H, which is necessary for the following insertion of Cu. With respect to the carotenoid fraction, any noticeable change took place.

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Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Victoria-Campos

Ornelas‐Paz

Yahia

et al. 2013

J. Agric. Food Chem.

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Raw and heat-processed (boiled and grilled) jalapeño peppers at three intermediate ripening stages (brown, 50% red, and 75% red) were digested in vitro without fat and in the presence of soybean oil (SO) or beef tallow (BT), and the micellarization of their lipid soluble pigments (LSP) was measured. The micelles from digestions with brown, 50% red, and 75% red peppers contained up to 27, 35, and 29 different LSP, respectively. Boiling and grilling decreased the micellarization of LSP from brown peppers, whereas the opposite was observed with 75% red peppers. Heat processing did not clearly affect the micellarization of LSP from 50% red fruits. The impact of fat on LSP micellarization was ripening-dependent, but the micellarization of the less polar carotenoids was always increased by SO or BT. This positive effect of fat was higher with SO than with BT.

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Olives and Olive Oil

Cited by 4 publications

References 91 publications

Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds

Cooking effects on bioaccessibility of chlorophyll pigments of the main edible seaweeds

Pigment changes during processing of green table olive specialities treated with alkali and without fermentation

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

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