CONCENTRATION OF PHENOLIC-COMPOUNDS CHANGE IN STORAGE BRINES OF RIPE OLIVES

被引：52

作者：

BRENES, M

GARCIA, P

DURAN, MC

GARRIDO, A

机构：

[1] Lnstituto de la Grasa Y Sus Derivados, Sevilta, 41012

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

OLIVES; PHENOLIC; BRINE;

D O I：

10.1111/j.1365-2621.1993.tb04272.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of cultivar, salt concentration and temperature on changes in phenolic compounds during storage of ripe olives were studied, using a 2(3) factorial design. The effect of salt was negligible. Higher temperature increased phenols diffusion rate into brines for two cultivars assayed. The cultivars, Hojiblanca and Cacerena varied in polyphenol content. Throughout storage there was hydrolysis of glucosides intially in flesh (oleuropein, verbascoside and luteolin 7-glucoside due to the acidic conditions. This effect caused the content of oleuropein in brines to always be lower than 1.5 mM and resulted in a continous increase in level of hydroxytyrosol.

引用

页码：347 / 350

页数：4

共 20 条

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