Enrichment of table olives with polyphenols extracted from olive leaves

被引:68
作者
Lalas, Stavros [1 ]
Athanasiadis, Vasilios [1 ]
Gortzi, Olga [1 ]
Bounitsi, Maria [1 ]
Giovanoudis, Ioannis [1 ]
Tsaknis, John [2 ]
Bogiatzis, Filippos [3 ]
机构
[1] Technol Educ Inst TEL Larissa Karditsa Annex, Dept Food Technol, GR-43100 Kardhitsa, Greece
[2] Technol Educ Inst TEI Athens, Dept Food Technol, GR-12210 Athens, Greece
[3] ROI SA Table Olives & Olive Paste Prod Ind, GR-34100 Avlida, Halkida, Greece
关键词
Table olives; Olive leaf extract; Oleuropein; Hydroxytyrosol; Enrichment; PHENOLIC-COMPOUNDS; OLEUROPEIN; OIL; TOCOPHEROLS; VARIETY; HPLC;
D O I
10.1016/j.foodchem.2011.02.009
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The possibility to increase the nutritional value of table olives using polyphenols extracted from olive leaves was studied. Leaves were subjected to extraction using water with proportions of 1%, 5% and 10% of leaves and various temperatures and times (room temperature/24 h, 40 degrees C/10 min and 70 degrees C/5 min). The antioxidant activity of extracts was determined using the Rancimat method and their content in oleuropein and hydroxytyrosol was determined by HPLC. The extract with the highest antioxidant activity and polyphenol content (10% ratio of olive leaves extracted at room temperature for 24 h) was used for the treatment of debittered table olives. The treated and untreated olives were subjected to determination of their alpha-tocopherol, oleuropein and hydroxytyrosol content. A 457% increase was observed for oleuropein and 109% for hydroxytyrosol content after treatment. Sensory evaluation of treated table olives showed an increase in bitterness. However, treated and untreated table olives showed equal overall acceptability and overall preference. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1521 / 1525
页数:5
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