Tags

Type your tag names separated by a space and hit enter

Effect of cultivar and processing method on the contents of polyphenols in table olives.
J Agric Food Chem. 2004 Feb 11; 52(3):479-84.JA

Abstract

Polyphenols were determined by HPLC in the juice and oil of packed table olives. The phenolic compositions of the two phases were very different, hydroxytyrosol and tyrosol being the main polyphenols in olive juice and tyrosol acetate, hydroxtyrosol acetate, hydroxytyrosol, tyrosol, and lignans (1-acetoxypinoresinol and pinoresinol) in oil. The type of processing had a marked influence on the concentration of polyphenols in olive juice and little on the content in oil. The analyses carried out on 48 samples showed that turning color olives in brine had the highest concentration in polyphenols (approximately 1200 mg/kg), whereas oxidized olives had the lowest (approximately 200 mg/kg). Among olive cultivars, Manzanilla had a higher concentration than Hojiblanca and Gordal. The type of olive presentation also influenced the concentration of polyphenols in olives, decreasing in the order plain > pitted > stuffed. The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method.

Authors+Show Affiliations

Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14759136

Citation

Romero, Concepción, et al. "Effect of Cultivar and Processing Method On the Contents of Polyphenols in Table Olives." Journal of Agricultural and Food Chemistry, vol. 52, no. 3, 2004, pp. 479-84.
Romero C, Brenes M, Yousfi K, et al. Effect of cultivar and processing method on the contents of polyphenols in table olives. J Agric Food Chem. 2004;52(3):479-84.
Romero, C., Brenes, M., Yousfi, K., García, P., García, A., & Garrido, A. (2004). Effect of cultivar and processing method on the contents of polyphenols in table olives. Journal of Agricultural and Food Chemistry, 52(3), 479-84.
Romero C, et al. Effect of Cultivar and Processing Method On the Contents of Polyphenols in Table Olives. J Agric Food Chem. 2004 Feb 11;52(3):479-84. PubMed PMID: 14759136.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of cultivar and processing method on the contents of polyphenols in table olives. AU - Romero,Concepción, AU - Brenes,Manuel, AU - Yousfi,Khaled, AU - García,Pedro, AU - García,Aranzazu, AU - Garrido,Antonio, PY - 2004/2/5/pubmed PY - 2004/3/18/medline PY - 2004/2/5/entrez SP - 479 EP - 84 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 3 N2 - Polyphenols were determined by HPLC in the juice and oil of packed table olives. The phenolic compositions of the two phases were very different, hydroxytyrosol and tyrosol being the main polyphenols in olive juice and tyrosol acetate, hydroxtyrosol acetate, hydroxytyrosol, tyrosol, and lignans (1-acetoxypinoresinol and pinoresinol) in oil. The type of processing had a marked influence on the concentration of polyphenols in olive juice and little on the content in oil. The analyses carried out on 48 samples showed that turning color olives in brine had the highest concentration in polyphenols (approximately 1200 mg/kg), whereas oxidized olives had the lowest (approximately 200 mg/kg). Among olive cultivars, Manzanilla had a higher concentration than Hojiblanca and Gordal. The type of olive presentation also influenced the concentration of polyphenols in olives, decreasing in the order plain > pitted > stuffed. The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14759136/Effect_of_cultivar_and_processing_method_on_the_contents_of_polyphenols_in_table_olives_ DB - PRIME DP - Unbound Medicine ER -