EFFECT OF PROCESSING UPON THE TOCOPHEROL AND TOCOTRIENOL COMPOSITION OF TABLE OLIVES

被引：18

作者：

HASSAPIDOU, MN ^{[1
]}

BALATSOURAS, GD ^{[1
]}

MANOUKAS, AG ^{[1
]}

机构：

[1] DEMOKRITOS NATL CTR SCI RES,INST BIOL,GR-15310 ATHENS,GREECE

来源：

FOOD CHEMISTRY | 1994年 / 50卷 / 02期

关键词：

D O I：

10.1016/0308-8146(94)90105-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of processing upon the tocopherol and tocotrienol composition of creek table olives was studied in samples taken after water treatment and after fermentation. These results were compared with those obtained from the raw (unprocessed) stage of olives. It was found that processing resulted in a decrease of cy-tocopherol in Halkidiki (green) olives and of alpha-tocotrienol in black olives. gamma-Tocopherol was not affected by processing, alpha-Tocopherol accounted for 61-85%, of all substances determined and it was higher in black olives than green ones in all samples. alpha-Tocopherol content was 24, 16, 33 and 40 mu g/g pericarp after fermentation (final stage of processing), 24, 22, 33 and 37 after water treatment and 22, 29, 33 and 35 at raw stage, for Conservolea (green), Halkidiki (green), Conservolea (black) and Calamon (black) olives, respectively.

引用

页码：111 / 114

页数：4

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