Physicochemical and microbiological assessment of commercial dehydrated black olives

García‐Serrano, Pedro; Brenes-Álvarez, M.; Romero, Concepción; Medina, Eduardo; García-García, Pedro; Brenes, Manuel

doi:10.1016/j.foodcont.2022.109417

Cited by 2 publications

(1 citation statement)

References 29 publications

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“…Regarding the pH values measured, salt-dried olive units were in accordance with some studies [ 87 ] and a bit lower than others [ 24 ], while the lower pH values of the other treatments were expected according to [ 4 , 30 , 60 , 66 ].…”

Section: Discussionsupporting

confidence: 87%

Microbial and Biochemical Profile of Different Types of Greek Table Olives

Mougiou

Tsoureki

Didos

et al. 2023

Foods

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Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. In this study, 16S and 18S rRNA sequencing was performed on table olives of five Greek popular cultivars, Halkidikis, Thassou, Kalamon, Amfissis, and Konservolia, fermented either by Greek style (in brine or salt-drying) or by Spanish style, in order to evaluate their microbial communities. Moreover, analytical methods were used to evaluate their biochemical properties. The prevailing bacterial species of all olives belonged to Lactobacillaceae, Leuconostocaceae, and Erwiniaceae families, while the most abundant yeasts were of the Pichiaceae family. Principal coordinates analysis showed a clustering of samples cured by salt-drying and of samples stored in brine, regardless of their cultivar. The biochemical evaluation of total phenol content, antioxidant activity, hydroxytyrosol, oleuropein, oleocanthal, and oleacein showed that salt-dried olives had low amounts of hydroxytyrosol, while Spanish-style green olives had the highest amounts of oleocanthal. All the other values exhibited various patterns, implying that more than one factor affects the biochemical identity of the final product. The protocols applied in this study can provide useful insights for the final product, both for the producers and the consumers.

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