Effect of cultivar and processing method on the contents of polyphenols in table olives.

Auteur(s) :
Brenes M., Garcia AM., Alaminos Garcia P., Pérez Garrido A., Romero CD., Yousfi K.
Date :
Fév, 2004
Source(s) :
Journal of agricultural and food chemistry. #52:3 p479-84
Adresse :
Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre Garcia Tejero 4, Seville, Spain.

Sommaire de l'article

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.

Source : Pubmed