Changes in phenolic composition of olive fruits (Olea europaea Intosso cv) during California-style ripe olive processing were investigated. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycones and oleoside-11-methyl ester were the main phenols identified by GC and GC-MS techniques. During the darkening process, only hydroxytyrosol decreased markedly and its diminution was directly related to the olive fruit browning development. Iron salts, used for colour fixation, seem to play a catalytic role in the oxidation of hydroxytyrosol and mechanism involved in the browning are proposed.
Phenolic compounds change during California-style ripe olive processing
CAMPESTRE, Cristina;
2001-01-01
Abstract
Changes in phenolic composition of olive fruits (Olea europaea Intosso cv) during California-style ripe olive processing were investigated. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycones and oleoside-11-methyl ester were the main phenols identified by GC and GC-MS techniques. During the darkening process, only hydroxytyrosol decreased markedly and its diminution was directly related to the olive fruit browning development. Iron salts, used for colour fixation, seem to play a catalytic role in the oxidation of hydroxytyrosol and mechanism involved in the browning are proposed.File in questo prodotto:
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