Fermented olives (Olea europaea L.)

ǂa ǂdetailed insight into morphological changes and phenolic profile from harvest to jar

Tea Ivančič (Author), Mariana Cecilia Grohar (Author), Jerneja Jakopič (Author), Robert Veberič (Author), Metka Hudina (Author)

Abstract

The aim of this research was to determine the changes in fruit quality parameters, antioxidant capacity and phenolic content during natural fermentation of five olive cultivars. During processing, the fruit weight and firmness decreased and dry matter increased in all cultivars. Nine phenolic compounds were studied in detail during natural fermentation for the first time. 'Istrska belica' have the highest contents of phenolics, which require the longest processing period. Oleuropein content decreased during processing in all cultivars, resulting in fruit browning, a decrease in antioxidant capacity and an increase in other derived phenolic compounds. We found that the contents of bitter phenolic compounds stabilized a few months before the end of processing and the bitter taste in the final products did not differ between cultivars, although their content varied between cultivars. Understanding phenolic variations during the olive processing could reduce processing time and increase phenolic content in the final product.

Keywords

antioxidant capacity;brine;debittering;fermentation;oleuropein;pickling;

Data

Language:	English
Year of publishing:	2025
Typology:	1.01 - Original Scientific Article
Organization:	UL BF - Biotechnical Faculty
UDC:	634.63
COBISS:	227410691
ISSN:	2590-1575
Views:	29
Downloads:	4
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Slovenian
Secondary keywords:	antioksidativna sposobnost;slanica;razgrenitev;fermentacija;oleuropein;kisanje;
Type (COBISS):	Article
Pages:	12 str.
Volume:	ǂVol. ǂ26
Issue:	ǂ[article no.] ǂ102309
Chronology:	Feb. 2025
DOI:	10.1016/j.fochx.2025.102309
ID:	25974308