Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments

被引：24

作者：

Issaoui, Manel ^{[1
,2
]}

Dabbou, Samia ^{[1
]}

Mechri, Beligh ^{[1
,3
]}

Nakbi, Amel ^{[1
]}

Chehab, Hechmi ^{[3
]}

Hammami, Mohamed ^{[1
]}

机构：

[1] Fac Med, UR Human Nutr & Metab Disorders 03ES08, Biochem Lab, Monastir 5019, Tunisia

[2] High Inst Appl Sci & Technol Medenine, Medenine, Tunisia

[3] Olive Tree Inst Sousse, Lab Ecophysiol, Monastir, Tunisia

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2011年 / 232卷 / 05期

关键词：

Traditional Tunisian olive process; Fatty acids; Sugars; Phenols; Total equivalent antioxidant capacity; OLEA-EUROPAEA L; PHENOLIC-COMPOUNDS; OILS; CULTIVAR; POLYPHENOLS; CAPACITY;

D O I：

10.1007/s00217-011-1455-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of cultivar and processing on olive antioxidants, fatty acids, and sugars profiles were studied for the autochthonous Meski and two introduced table olives (Picholine and Manzanella). Olive fruits were treated with two traditional Tunisian processes. Fatty acid analysis by capillary gas chromatography, total phenols and o-diphenols, and sugars profiles by GC and GC-MS, together with oxidative capacity, were evaluated. Independently of the processing method, the olive fruit showed significant cultivar dependant differences. Concerning the effect of processing, ANOVA tests showed no significant difference in the fatty acid profiles, whereas sugars and phenols underwent a sharp decrease during the fruit storage.

引用

页码：867 / 876

页数：10

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