In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients

Abstract

For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller’s vs. Crews’ protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs. ashing) were studied. Overall, when the standard application was used, Miller’s protocol resulted in higher bioaccessibilities of Na, K, Ca, Mg, and Fe than the Crews’ method. The modified protocols improved most of these values, but the Crews’ results only approximated the Miller’s levels in the case of Na and K. The bioaccessibility of P was hardly affected by the factors studied, except that the modified Miller’s protocol led to higher levels when ashing. No significant effect of the mineralisation system was found. The modified Miller’s protocol, regardless of the mineralisation system, led to the overall highest bioaccessibility values in ripe olives, which were: Na (96%), K (95%), Ca (20%), Mg (73%), Fe (45%), and P (60%). Their potential contributions to the RDI, based on these bioaccessibilities and 100 g olive flesh service size, were then 29, 0.5, 4, 3, 33, and 1% respectively. The investigation has led to the development of a method for assessing the bioaccessibility of the mineral nutrients not only in ripe but also in the remaining table olive presentations and opens a new research line of great interest for producing healthier products.

Major Chemical Compounds and Mineral Elements of Astragalus membranaceus Cultivated on the Qinghai‐Tibet Plateau with Different Planting Densities

“…[22] Ripe table olives provide substantial quantities of mineral elements, such as sodium (Na), potassium (K) and calcium (Ca). [23] A. membranaceus also contains large quantities of mineral elements that are important for plant growth and development. [24] Deficiencies in these elements affect the yield and the active ingredient content of the herb.…”

Characterization and Processing of Table Olives: A Special Issue

“…The research conducted by López-López et al [ 9 ] studies, for the first time, the bioaccessibility of the mineral nutrients in table olives darkened by oxidation (ripe olives) and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller’s vs. Crews’ protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralization system (wet vs. ashing). The digestion protocols had significant effects on the bioaccessibility estimation of ripe olive mineral nutrients.…”

“…To conclude, the present special issue consists of 10 original research papers and two review articles. The research papers, focused on recent research advances related to characterization and processing of table olives, have covered microbiological and chemical changes in table olives during spontaneous or controlled fermentation employing different cultivars [ 3 ], characterization of their composition of volatiles and the sensory profile [ 5 , 6 , 7 ], mineral composition [ 8 ] and bioavailability [ 9 ], changes in bioactive components (chlorophylls) by processing [ 10 ], optimized use of starter cultures for the improvement of the different fermentative processes [ 4 , 5 ], and new strategies to reduce sodium and additives, to stabilize the organoleptic properties and avoid defects [ 11 , 12 ].…”