Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

Autor:	Sara Martillanes, Elena Repilado, Francisco Pérez-Nevado, Daniel Martín-Vertedor, Manuel Cabrera-Bañegil
Rok vydání:	2018
Předmět:	Chemistry 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 01 natural sciences 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology Brining Acrylamide Food science Linear correlation Food Science Biotechnology
Zdroj:	Food Control. 94:22-29
ISSN:	0956-7135
DOI:	10.1016/j.foodcont.2018.06.021
Popis:	The acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acrylamide and phenolic compounds were determined. Twenty different randomly selected commercial brands of olives were purchased from industries located in Spain and Portugal, for analysis of the acrylamide contents. A wide variation in acrylamide concentration was obtained for the commercial canned black ripe olives and brine. Various baking temperatures and times were applied to the table olives with the lowest acrylamide content. The baking treatments significantly increased the acrylamide amount in olives and drastically reduced the phenolic compounds. The phenolic compounds had a strong negative linear correlation with the acrylamide content.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a1bcfc3d83af1b770c8b15958ca347d9 https://doi.org/10.1016/j.foodcont.2018.06.021 Zobrazit plný text záznamu Full Text from ScienceDirect