Fermented olives (Olea europaea L.)

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

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

Povzetek

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.

Ključne besede

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

Podatki

Jezik:	Angleški jezik
Leto izida:	2025
Tipologija:	1.01 - Izvirni znanstveni članek
Organizacija:	UL BF - Biotehniška fakulteta
UDK:	634.63
COBISS:	227410691
ISSN:	2590-1575
Št. ogledov:	29
Št. prenosov:	4
Ocena:	0 (0 glasov)
Metapodatki:

Ostali podatki

Sekundarni jezik:	Slovenski jezik
Sekundarne ključne besede:	antioksidativna sposobnost;slanica;razgrenitev;fermentacija;oleuropein;kisanje;
Vrsta dela (COBISS):	Članek v reviji
Strani:	12 str.
Letnik:	ǂVol. ǂ26
Zvezek:	ǂ[article no.] ǂ102309
Čas izdaje:	Feb. 2025
DOI:	10.1016/j.fochx.2025.102309
ID:	25974308