Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types

Piscopo, Amalia; Bruno, Alessandra De; Zappia, Angela; Poiana, M.

doi:10.1002/ejlt.201500338

Cited by 8 publications

(1 citation statement)

References 33 publications

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“…Similar results have been found for green olives packed in plastic pouches during the pasteurization step (Piscopo, De Bruno, Zappia & Poiana, 2016).…”

Section: Introductionsupporting

confidence: 87%

Packing black ripe olives in acid conditions

et al. 2021

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The type of container (airtight and pouches with different O 2 permeability) and packing conditions (cover brine, air or N 2 atmosphere) has been studied to preserve black ripe olives in acid medium for a year. Unlike the traditional sterilized product, these acidified olives only needed pasteurization to assure its microbial safety, the absence of acrylamide being an additional advantage. Surprisingly, an increase in the oxygen diffusion through the films (i) faded the black color of the olives, (ii) softened the fruit that lost around 33 % of its initial firmness in only 6 months, and (iii) produced the lipid´s oxidation forming volatile compounds that transmitted an abnormal flavor which tasters identified as rancid. Therefore, ripe olives in acid medium must be packed in airtight containers such as glass jars, cans o metallic pouches with cover brine or N 2 atmosphere. The addition of calcium is recommended to avoid olive softening.

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“…Similar results have been found for green olives packed in plastic pouches during the pasteurization step (Piscopo, De Bruno, Zappia & Poiana, 2016).…”

Section: Introductionsupporting

confidence: 87%

Packing black ripe olives in acid conditions

et al. 2021

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Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ′′Sigoise′′ Cultivar: Recovery of high‐Added Values Compounds

Mohamadi

Meraghni

Necib

et al. 2023

Chemistry & Biodiversity

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The effluents derived from the processing of table olives stand for a serious environmental problem. The study aims to valorize the brine water of table olives at different stages of ripening (green and black) of the Algerian variety Sigoise of Bejaia (East) and Mascara (West). The physico-chemical characterization revealed that these samples display have a high acid pH and salinity. The comparative study of phenolic levels exhibited showed very significant differences between the brine waters of green olives from Bejaia and Mascara, while the brines of black olives presented showed comparable levels. A high strong antioxidant potential was confirmed by DPPH (CI 50 = 0.35 μg/100 ml -0.50 μg/100 ml) and FRAP (CI 50 = 626.89 μg/100 ml -875.54 μg/100 ml) tests. Chemical screening by HPLC-DAD of the four samples identified high concentrations of hydroxytyrosol (HT) (390.4 mg/100 ml -360.8 mg/100 ml) and tyrosol (202.2 mg/100 ml -101.4 mg/100 ml). This study provided a deeper insight into the phenolic profile and the antioxidant potential of these brines.

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Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

Piscopo

Zappia

Bruno

et al. 2018

Euro J Lipid Sci & Tech

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The aim of this work is to evidence the quality of four monovarietal olive oils (Carolea, Grossa di Gerace, Ottobratica, and Sinopolese cv) produced at two crop years and at different harvesting times in Calabria region, located in the South of Italy. Qualitative parameters of oils are evaluated by analysis of major and minor components, in particular: free acidity, peroxide value, fatty acid composition, sterol composition, total polar phenolic compounds and tocopherols, and total pigments. The total antioxidant activity of olive oils is evaluated by DPPH and ABTS assays. Two variables are evaluated in the statistical data elaboration: the cultivar and the harvesting time. Their effect is studied on the chemical parameters and antioxidant components. The harvesting at October and November did not reduce the quality of two monovarietal olive oils (Carolea and Sinopolese) produced in Calabria, whereas Ottobratica and Grossa di Gerace olive oils produced at November have a lower quality. However, a reduction of qualitative parameters is observed in extra virgin olive oils produced from lately harvested olives with some differences among cultivars. Practical Applications: Practical application for the study entitled “Effect of the harvesting time on the quality of olive oils produced in Calabria” regards the study of chemical composition on olive oils produced under a controlled experimental procedure. Varietal characteristics and environmental variables affect in general the quality of the olive productions and the obtained olive oils. The results of this work show that the considered harvesting times did not involve a decay of quality on Carolea and Sinopolese olive oils produced in the South of Italy, obtained following right processing procedures. Under controlled processing procedures, the olive oil quality varies among cultivars mainly from the effect of the considered harvesting periods.

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Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types

Cited by 8 publications

References 33 publications

Packing black ripe olives in acid conditions

Packing black ripe olives in acid conditions

Comparative Study on Chemical Composition of Green and Black Table Olives Brines of the Endemic ′′Sigoise′′ Cultivar: Recovery of high‐Added Values Compounds

Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

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