New accessions of Italian table olives ( Olea europaea ): Characterization of genotypes and quality of brined products

Sorrentino, Guido; Muzzalupo, Innocenzo; Muccilli, Serena; Timpanaro, Nicolina; Russo, Mario; Guardo, M.; Rapisarda, Paolo; Romeo, Flora V.

doi:10.1016/j.scienta.2016.10.016

Cited by 16 publications

(14 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The concentration of B solution was increased to 30% in 15 min and to 70% in 25 min and then, after 2 min in isocratic, the mobile phase was set at the initial conditions in 8 min. For quantification in the medium the oleuropein standard (Product Code: 0228 S, Purity for HPLC ≥ 98%) was purchased from Extrasynthese (Genay Cedex, France) [ 33 ]. All analyses were performed in triplicate for each sample analyzed and results expressed as mg/L ± standard deviation of oleuropein.…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

et al. 2020

View full text Add to dashboard Cite

The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives.

show abstract

Section: Methodsmentioning

confidence: 99%

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Regarding the HPLC analyses of phenols from olive brines, oleuropein, hydroxytyrosol and tyrosol were monitored as markers of debittering kinetics, while verbascoside was analysed because of the increasing interest in its biological activity (Sorrentino et al, 2016). Both hydroxytyrosol and tyrosol trends were influenced by the time of fermentation, starter and cultivar, in fact Caiazzana always showed higher value than 'Aitana' brines with an increasing trend for both cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…HPLC analyses of phenol fraction of olive brines were obtained as previously described (Sorrentino et al, 2016) by directly injecting the filtered brine (Millipore filters, 0.45 µm) in the Chromatographic HPLC system. The system consisted of a liquid chromatography Waters Alliance 2695 HPLC equipped with a Waters 996 photodiode array detector (PDA) set at 280 nm and with Waters Empower software.…”

Section: Hplc Analysis Of Brine Samplesmentioning

confidence: 99%

See 1 more Smart Citation

Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

Romeo¹

2018

Emir J Food Agric

View full text Add to dashboard Cite

The present work studies the effects of a commercial starter culture (L. plantarum Lyoflora V3, Sacco) on microbiological and chemical parameters during fermentation of Aitana and Caiazzana black olives and Nocellara del Belice turning colour olives. Total phenol content and carpological parameters were assessed on raw olives, while pH, free acidity and different single phenols of brine samples were analysed. The two black olive cultivars were ready to eat after two months while Nocellara del Belice after five months. Different microbial populations were assessed throughout the brining period. E. coli was never detected in all the analysed samples, while S. aureus was detected (2.23 Log10 CFU mL−1) only at beginning of fermentation in Nocellara del Belice control sample. Both hydroxytyrosol and tyrosol trends depended on starter, cultivar and time of fermentation, while oleuropein and verbascoside showed a different behaviour among cultivars. The starter addition has resulted in faster acidification, but a low pH value (3.39 min and 3.71 max values in the final products) was reached in both inoculated and control samples of the three cultivars. According to the Principal Component Analysis, hardness, bitter and acid parameters had an incisive role in the explanation of the variability among the sensory data of the three cultivars. The sensory profiles evaluated at the end of fermentation highlighted significant differences among the samples of the three cultivars for all descriptors.

show abstract

“…The olive oil physicochemical parameters are also influenced by genetic, agronomic and environmental factors (Patumi et al, 2002;Pinheiro and Silva, 2005;Aganchich et al, 2008;Rosati et al, 2009;Peres et al, 2011;Piscopo et al, 2016;Sorrentino et al, 2016;Giuffrè, 2017). Olive oil is mainly composed of glycerides (about 98.5-99.0%) i.e.…”

Section: Introductionmentioning

confidence: 99%

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

Mele

Giuffré

2018

Emir J Food Agric

View full text Add to dashboard Cite

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-ﬂavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

show abstract

New accessions of Italian table olives ( Olea europaea ): Characterization of genotypes and quality of brined products

Cited by 16 publications

References 35 publications

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit

Contact Info

Product

Resources

About