Phenolic compounds change during California-style ripe olive processing

Autor:	Cristina Campestre, Barbara Lanza, Vincenzo Marsilio
Rok vydání:	2001
Předmět:	biology Flesh General Medicine biology.organism_classification Analytical Chemistry Tyrosol chemistry.chemical_compound chemistry Polyphenol Olea Oleuropein Botany Browning Hydroxytyrosol Phenols Food science Food Science
Zdroj:	Food Chemistry. 74:55-60
ISSN:	0308-8146
Popis:	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 in flesh 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 mechanisms involved in the browning are proposed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ee9a5ae8ef0ddabb1f2b748822bf102 https://doi.org/10.1016/s0308-8146(00)00338-1 Zobrazit plný text záznamu Full Text from ScienceDirect