Antioxidant phenolic compounds loss during the fermentation of Chetoui olives
Antioxidant phenolic compounds loss during the fermentation of Chetoui olives
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DOI：
10.1016/j.foodchem.2009.02.084
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发表时间：
2009-10-01
期刊：
影响因子：
8.8
通讯作者：
Hamdi, Moktar
中科院分区：
文献类型：
--
作者：
Ben Othman, Nada;Roblain, Dominique;Hamdi, Moktar
研究了三种成熟度的“车头”橄榄在自然发酵和控制发酵过程中酚类化合物的演变。自发和控制发酵导致总酚类化合物的重要损失，减少率为32- 58%。因此，抗氧化活性降低了50- 72%。发酵后，羟基酪醇和咖啡酸浓度增加，而原儿茶酸，阿魏酸和橄榄苦苷浓度下降。在自然发酵和受控发酵后，黑橄榄中的羟基酪醇浓度分别从165 mg/100 g干重增加到312和380 mg/100 g干重。自发发酵和控制发酵后，绿色橄榄中的橄榄苦苷浓度分别从266 mg/100 g干重下降到30.7和16.1 mg/100 g干重。在橄榄发酵过程中，酚类物质的损失主要是由于这些化合物扩散到盐水中;在不同盐水中鉴定和定量的主要酚类化合物是羟基酪醇。为了保持食用橄榄的抗氧化质量，有必要使用受控的工艺来最大限度地减少酚类化合物的损失。(C)2009年由Elsevier Ltd.出版
Evolution of phenolic compounds was studied during spontaneous and controlled fermentations of "Chetoui" cultivar olives at three degree of ripeness. Both spontaneous and controlled fermentations led to an important loss of total phenolic compounds with a reduction rate of 32-58%. Consequently, the antioxidant activity decreased by 50-72%. After fermentations, hydroxytyrosol and caffeic acid concentrations increased, whilst protocatechuic acid, ferulic acid and oleuropein concentrations decreased. The hydroxytyrosol concentration in black olives increased from 165 mg/100 g dry weight to 312 and 380 mg/100 g dry weight, respectively, after spontaneous and controlled fermentation. The oleuropein concentration in green olives decreased from 266 mg/100 g dry weight to 30.7 and 16.1 mg/100 g dry weight, respectively, after spontaneous and controlled fermentation. During olive fermentation, phenolic loss is essentially due to the diffusion of these compounds into the brine; the main phenolic compound identified and quantified in the different brines was hydroxytyrosol. To preserve antioxidant quality of table olives it is necessary to use a controlled process to minimise phenolic compound loss. (C) 2009 Published by Elsevier Ltd.