Effect of elaboration process, crop year and irrigation on acrylamide levels of potential table olive varieties

Abstract

BACKGROUNDTable olives are widely consumed in the Mediterranean diet, and several typical Spanish and Portuguese varieties could potentially be used as such. In order to ensure a good‐quality product, the effect of different factors such as elaboration processes, irrigation conditions, crop year and their crossover interaction on acrylamide content and antioxidant compounds needs to be deeply studied.RESULTSWhen looking through irrigation, regulated deficit irrigation (RDI) presented lower acrylamide levels than rainfed conditions for ‘Cordovil de Elvas’, ‘Picual’ and ‘Verdeal Alentejana’. No significant interactions were found between the type of irrigation and elaboration style for ‘Arbequina’ and ‘Koroneiki’ varieties. Although RDI had the largest concentration of total phenols, antioxidant activity was also the highest. The table olives harvested in the crop year of 2019 showed lower levels of acrylamide due to a significant relationship between the crop year and irrigation conditions.CONCLUSIONSNovel varieties to be marketed should be taken into consideration for table olive elaboration. The impact of the crop year on the bioactive value of table olives and crossover interactions relies strongly in climatological conditions. Last but not least, the benefit of selecting the best irrigation and elaboration methods is crucial to ensure desirable acrylamide levels. © 2023 Society of Chemical Industry.

Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy

“…Moreover, in recent research of the group, the maturity stage of the table olive was studied with respect to acrylamide concentration, finding higher levels of the contaminant in table olives with deeper stages of maturity. These results are in consonance with the current study, due to a higher fat content as the maturity of table olive is increases [13,39].…”