The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives

Abstract

RESUMENEfecto del almacenamiento y métodos de preparación de aceitunas de mesa sobre la composición y valor nutritivo de las aceitunas.Tres tipos de aceitunas de mesa -verdes estilo español, negras naturales estilo kalamata y negras naturales -fueron preparadas a par tir d e ace itunas de la variedad Memecik y s u composición química y valor nutritivo fue analizado durante su procesado y almacenamiento. Se determinaron: la humedad, la grasa y su composición en ácidos grasos, la fibra cruda y proteí-na, los azúcares totales y reductores, el cloruro sódico y la ceniza, la acidez, el pH y algunos minerales en muestras de pulpa de aceituna de mesa. El valor calórico de los tres tipos de aceitunas fueron calculados a partir del contenido en proteína, hidrato de carbono y grasa. Todos los resultados obtenidos durante el procesado y almacenamiento para los tres tipos de aceitunas de mesa son discutidos minuciosamente. PALABRAS-CLAVE: Aceituna de mesa -AlmacenamientoComposición química -Métodos de preparación -Valor nutritivo. SUMMARYThe effect of table olive preparing methods and storage on the composition and nutritive value of olives.Three types of table olives -green ,kalamata and black-were prepared from Memecik variety olives, chemical composition and nutritive values were examined during the processing and storage. Data are provided for moisture, oil and its fatty acid composition, crude fiber and protein, total and reducing sugars, sodium chloride and ash, titratable acidity, pH value and some minerals in table olive flesh samples.The caloric values of three types of olives were calculated by using the content of protein, carbohydrates and oil. Results for three types of table olives obtained during processing and storage are discussed in detail.

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

“…(Awad andFink, 2000, Woyengo et al, 2009). Sousa et al, 2011;Sakouhi et al, 2008;López et al, 2006;López-López et al, 2010a;Ünal and Nergiz, 2003;Issaoui et al, 2011). The composition of fatty acids in the analyzed samples, as expected, showed a similar composition to EVOO produced from the same cultivar (Poiana et al, 2001).…”

Molecular characterization of olive cultivars using amplified fragment length polymorphism markers

“…Although Turkey is the fourth country in the production of fresh olives, it is the second greatest producer in the world for table olives after Spain (Anonymous, 2006). In order of production levels in Turkey, black table olives account for the highest followed by the green and kalamata type olives (Ünal and Nergiz, 2003).…”

Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

“…Although Turkey is the fourth country in the production of fresh olives coming after Spain, Italy and Greece, it is the second greatest producer in the world for table olives after Spain (Tetik, 1989;Ünal and Nergiz, 2003). According to 2004 statistics, there are around 107 million olive trees in Turkey, of which 32% are used for edible olive production and 68% are used for olive oil production (ZAE, 2007;Ö≈ütçü et al, 2008).…”