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Quality attributes and their relations in fresh black ripe ‘ K alamon’ olives ( O lea europaea L .) for table use – phenolic compounds and total antioxidant capacity
Author(s) -
Tsantili Eleni
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12356
Subject(s) - verbascoside , hydroxytyrosol , oleuropein , chemistry , luteolin , food science , tyrosol , pear , glucoside , antioxidant , botany , horticulture , polyphenol , flavonoid , biochemistry , biology , olive oil , organic chemistry , glycoside , medicine , alternative medicine , pathology
Summary Quality attributes were investigated in fresh Greek black table ‘Kalamon’ olives prior to processing. Fruit weight, dimensions, respiration and ethylene production rates, firmness, peel colour, moisture, oil content, total antioxidant capacity ( TAC ), the concentration of total phenolics ( TP ) and phenolic compounds (hydroxytyrosol, oleuropein, tyrosol, verbascoside, luteolin‐7‐ O ‐glucoside, luteolin, rutin) were determined in olives from different orchards. There was a significant effect of orchard on most attributes, but not on fruit firmness. Verbascoside, oleuropein and hydroxytyrosol were the major phenolics, and the presence of verbascoside in ‘Kalamon’ olives is revealed for the first time. Positive correlations were found among fruit weight, dimensions, respiration and ethylene. TAC was positively related mainly to TP , hydroxytyrosol, verbascoside and rutin, but inversely to oleuropein. Luteolin was inversely related to luteolin‐7‐ O ‐glucoside. Colour darkening was directly related to TAC , while colour parameters were positively and moderately affected by oil and moisture.