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Nutritional, textural and sensorial characterisation of Italian table olives ( Olea europaea L. cv. ‘Intosso d’Abruzzo’)
Author(s) -
Lanza Barbara,
Di Serio Maria Gabriella,
Iannucci Emilia,
Russi Francesca,
Marfisi Paolo
Publication year - 2010
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/j.1365-2621.2009.02104.x
Subject(s) - olea , cultivar , polyphenol , food science , horticulture , chemistry , table (database) , botany , biology , antioxidant , biochemistry , computer science , data mining
Summary In the present study, we evaluated chemical, nutritional, sensory and textural characteristics of table olives of an Italian double‐aptitude olive cultivar ( Olea europaea L. cv. Intosso d’Abruzzo ). The aim of this work was to focus some physico‐chemical characteristics of this end product in order to enhance the value of this fruit from a nutritional point of view. These table olives are fruits with an appreciable content of fibre (2.6 g/100 g) and natural antioxidants such as polyphenols (167.8 mg/100 g) and α‐tocopherol (6.44 mg/100 g). In this cultivar, oil content is high (17.5 g/100 g), such as MUFA (13.6 g/100 g). The protein content is low (1 g/100 g), but nutritional quality is high for the presence of essential amino acids.