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Chemical Profiles of Moroccan Picholine Olives and Its Brines during Spontaneous Fermentation
International Journal of Fruit Science ( IF 2.4 ) Pub Date : 2020-07-08 , DOI: 10.1080/15538362.2020.1785986
Hajar Kiai 1 , Jihane Raiti 1 , Abdelilah El Abbassi 1 , Abdellatif Hafidi 1
Affiliation  

ABSTRACT Changes in physical and chemical profiles during spontaneous fermentation of olives from the Moroccan Picholine cultivar at two degrees of ripeness (green and purple stages) were investigated in both olive flesh and brine. Purple olives exhibited the highest sugar, total phenolic and flavonoids content. Spontaneous fermentation led to an important loss of total phenolic, flavonoids and sugar content, particularly in green olives with reductions rate of 43%, 65% and 73%, respectively. The loss of phenolic compounds through fermentation was accompanied by a decrease of the antioxidant activity in olive flesh. The chromatographic analysis showed qualitative and quantitative differences among the olive flesh and brine studied. By the end of fermentation, an increase in hydroxytyrosol and caffeic acid concentrations and a decrease of protocatechuic acid, ferulic acid, p-coumaric acid and quercetine amounts were observed in both olive fleshes. The main phenolic compound identified and quantified in both tested brines was hydroxytyrosol. The purple-olive flesh and green olives brine were found to have the highest antioxidant activity after 66 days of natural fermentation.

中文翻译:

自发发酵过程中摩洛哥皮胆碱橄榄及其盐水的化学特征

摘要 在橄榄果肉和盐水中研究了两种成熟度(绿色和紫色阶段)的摩洛哥皮胆碱品种橄榄自发发酵过程中物理和化学特征的变化。紫橄榄的糖、总酚和黄酮含量最高。自发发酵导致总酚类、类黄酮和糖含量的大量减少,特别是在绿橄榄中,减少率分别为 43%、65% 和 73%。发酵过程中酚类化合物的损失伴随着橄榄果肉中抗氧化活性的降低。色谱分析显示所研究的橄榄肉和盐水之间存在定性和定量差异。发酵结束时,在两种橄榄果肉中观察到羟基酪醇和咖啡酸浓度增加,原儿茶酸、阿魏酸、对香豆酸和槲皮素含量减少。在两种测试盐水中鉴定和量化的主要酚类化合物是羟基酪醇。经过 66 天的自然发酵,发现紫橄榄果肉和绿橄榄盐水具有最高的抗氧化活性。
更新日期:2020-07-08
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