Physicochemical, nutritional and microbiological characteristics of traditional table olives from Southern Portugal

Abstract

Table olives (Olea europaea) are an important fermented product of the Mediterranean diet food pattern and Portugal is one of the biggest producers in Europe. Three different cultivars produced traditionally in Southern Portugal were studied, Maçanilha Algarvia, Cobrançosa and Galega, which were all processed through natural fermentations, although prepared differently. Maçanilha green were cracked, Cobrançosa turning color split, and Galega black prepared as a whole. At the end of the fermentation, the microbiological, physicochemical and nutritional characteristics were studied following standard methodologies. All the fruits showed a good pulp/stone ratio, confirming their aptitude to produce table olives, though their color and texture were statistically different. The three table olives showed suitable acidity and pH values, in addition to a high water content, followed by fat, low-sugar content and fairly low dietary fiber, resulting in a valuable energy food product. Nutritionally, the olives were not significantly different, however Galega had the highest total phenolic content. Statistical differences were observed among their fatty acid composition, with Galega and Maçanilha having the highest oleic and linoleic contents, respectively. The mesophilic microorganisms, the fungi and the LAB were 5.3, 4.7, 4.0 Log CFU/g, 5.9, 5.0, 4.4 Log CFU/g and 5.6, 3.7, 3.7 Log CFU/g for Maçanilha, Cobrançosa and Galega, respectively. No E. coli, staphylococci, Salmonella sp. and Listeria monocytogenes were detected in the samples. The table olives studied revealed an excellent microbial quality and are a good source of phenolics and total unsaturated fatty acids, namely linoleic and oleic acids.

Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends

“…Subsequently, the olives are brined, and lactic acid fermentation takes place [13]. In Portugal, most of the table olives are obtained from directly brined olives [15], as mentioned above.…”

The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols

“…Acidification of the brine with lactic and acetic acid at the beginning of fermentation to control pH during fermentation has been reported to be an emerging practice to ensure the safety of the product. The table olive, one of the main agricultural products grown in Mediterranean countries such as Spain, Italy and Greece, is one of the most important fermented foods in Europe and worldwide (Tassou et al ., 2002; Pires‐Cabral et al ., 2018). Removing the natural bitterness associated with the phenolic compounds of olives, improving product preservation properties and improving the organoleptic, nutritional and functional properties of the final product are achieved through fermentation (Pires‐Cabral et al ., 2018).…”

“…The table olive, one of the main agricultural products grown in Mediterranean countries such as Spain, Italy and Greece, is one of the most important fermented foods in Europe and worldwide (Tassou et al ., 2002; Pires‐Cabral et al ., 2018). Removing the natural bitterness associated with the phenolic compounds of olives, improving product preservation properties and improving the organoleptic, nutritional and functional properties of the final product are achieved through fermentation (Pires‐Cabral et al ., 2018). Biometrics are widely considered in table olive and olive oil production.…”