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Transformation of oleuropein and its hydrolysis products during Spanish‐style green olive processing
Author(s) -
Brenes Manuel,
de Castro Antonio
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199807)77:3<353::aid-jsfa50>3.0.co;2-g
Subject(s) - oleuropein , glucoside , hydrolysis , chemistry , glycoside , brine , fermentation , food science , acid hydrolysis , oleaceae , hydroxytyrosol , chromatography , organic chemistry , olive oil , botany , biology , polyphenol , antioxidant , medicine , alternative medicine , pathology
Products obtained from elenolic acid glucoside hydrolysis during the storage of Spanish‐style green olive brines were elenolic acid and glucose. The disappearance of elenolic acid glucoside from brines followed a first‐order kinetics rate and was influenced by the storage temperature. Hydrolysis of this glucoside also occurred in brines ultrafiltered at 10000 Da pore size, indicating that no enzymatic action was needed to break the glycoside bond. Inoculation experiments with microorganisms obtained from a Spanish‐style green olive brine demonstrated that this microflora was able to use the glucose formed from elenolic acid glucoside hydrolysis, although in our experiments only yeasts could grow in the assayed brines. It needs to be stressed that the glucose liberated by elenolic acid glucoside hydrolysis may represent about 20% of the total initial glucose in brines at the start of the fermentation step in Spanish‐style green olive processing. © 1998 SCI.