Phenolic compounds change during California-style ripe olive processing

被引：104

作者：

Marsilio, V ^{[1
]}

Campestre, C ^{[1
]}

Lanza, B ^{[1
]}

机构：

[1] Ist Sperimentale Elaiotecn, I-65013 Citta S Angelo, PE, Italy

来源：

FOOD CHEMISTRY | 2001年 / 74卷 / 01期

关键词：

table olives; Olea europaea L; processing; phenolic compounds; ferrous salts; browning;

D O I：

10.1016/S0308-8146(00)00338-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in phenolic composition or. olive fruits (Olea europaea Intosso cv.) during California-style ripe olive processing were investigated. Hydroxytyrosol, tyrosol, oleuropein, oleuropein aglycones and oleoside-11- methyl ester were the main phenols identified by GC and GC-MS techniques. During the darkening process, only hydroxytyrosol decreased markedly and its diminution in flesh was directly related to the olive fruit browning development. Iron salts, used for colour fixation, seem to play a catalytic role in the oxidation of hydroxytyrosol and mechanisms involved in the browning are proposed. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：55 / 60

页数：6

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