Data/hora: 04/06/2024 02:58:54

Provedor de dados: | Revista Brasileira de Fruticultura
País: | Brazil
Título: | Effect of different fermentation processes on the phytochemical properties of green table Olives
Autores: | Rababah,Taha M.; Al- u’datt,Muhammad; Al-Mahasneh,Majdi; Gammoh,Sana; Mahili,Hana’a; Ajouly,Tha’er.
Data: | 2020-01-01
Ano: | 2020
Palavras-chave: | Table olives; Phytochemicals; Fermentation; De-bittering.
Resumo: | Abstract  Most olive varieties are grown in Jordan using Baladi, Nabali, Crosodi and k18 table olives. This study evaluated the effect of de-bittering fermentation methods on the total phenolic, flavonoid contents, and antioxidants. The phytochemical results of fresh and fermented table olives showed significant decrease after fermentation process and during three months of storage. Baladi fresh table olive presented the highest phenol content (350.9mg GAE/100g) followed by Nabali, Crosodi and k18 varieties, respectively. The highest antioxidant value was found in Baladi variety (42.2%) followed by k18, Crosodi and Nabali varieties, respectively. Crosodi fresh table olive presented the highest flavonoid content (107.4 mg CE/100G), followed by k18, Nabali and Baladi varieties, respectively. The storage results showed that total phenol content decreased and significantly varied among de-bittering fermentation methods in all storage periods. Higher content in fresh olives was found, followed by those treated with NaOH, ticked and scratchy, respectively. The antioxidant activity and flavonoid content decreased during fermentation periods. The results of de-bittering fermentation methods varied among storage periods and showed that higher antioxidant activities and flavonoid contents were found in olives treated with NaOH followed by ticked, scratchy, and fresh olives, respectively.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000100901
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/0100-29452020409
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.42 n.1 2020
Fonte: | info:eu-repo/semantics/openAccess