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Effect of pH on the colour formed by Fe‐phenolic complexes in ripe olives
Author(s) -
Brenes Manuel,
Romero Conceptión,
García Pedro,
Garrido Antonio
Publication year - 1995
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/jsfa.2740670107
Subject(s) - flesh , chemistry , citric acid , food science , bottling line , phenol , ferrous , wine , organic chemistry
The effects of the pH in the flesh of ripe olives processed for table olive production, the type of acid used to correct it, the heating process used and the iron content of the flesh on the colour of the final product were studied. The best colour was obtained by bottling the fruits at pH 7. Additions of acids, especially citric acid, always caused discoloration when olives were bottled at a pH of around 7. On the other hand, when the fruits were packed at a pH higher than 7 the addition of certain amounts of acids produced darker olives. Darker colours are related to higher iron contents in the flesh, but treatment of olives with ferrous gluconate before neutralising the pH of the flesh yielded better colours than those treated after neutralising for the same iron concentration in the olives. Results obtained after adding iron to the oxidation solutions did not show the same pattern as those obtained using fruits. These results suggest that the fixation of the colour formed is not only due to the phenol‐iron complexes.