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

Authors

  • B. Lanza Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia
  • M. G. Di Serio Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia
  • E. Iannucci Consiglio per la Ricerca e la sperimentazione in Agricoltura. CRA-OLI Centro di ricerca per l’olivicoltura e l’industria olearia

DOI:

https://doi.org/10.3989/gya.132112

Keywords:

Nutrient, Nutritional label, Olea europaea L, Table olives

Abstract


In the present study, we evaluated the nutritional and sensory characteristics of table olives of the Italian doubleaptitude olive cultivar (Olea europaea L. cv. Itrana) processed as green (Oliva bianca di Itri) and black (Oliva di Gaeta) table olives with modified Greek methods of preparation. One method provides an initial step of immersion in water to stimulate the growth of specific microflora which contributes to the debittering of the fruits. After 15-45 days, salt is added to the liquid in quantities not exceeding 8 kg per 100 kg of fresh olives. Another method entails the immersion of fruits directly in brine utilizing double-salting (half the amount of NaCl was added immediately and the remaining part after 15 days). All the information derived from chemico-physical, nutritional and sensory data have separated the samples into four groups according to techno-processings, ripening stage and storage. Double-salting is the method which assures the best results.

Downloads

Download data is not yet available.

References

AOAC. 2000. Official Methods of Analysis 17th ed. Arlington, VA: Association of Official Analytical Chemists.

Awad AB, Fink CS. 2000. Phytosterols as anticancer dietary components: evidence and mechanism of action. J. Nutr. 130, 2127-2130. PMid:10958802

Baiano A, Gambacorta G, Terracone C, Previtali MA, La Notte E. 2009. Characterization of drupes, phenolic content and antioxidant capacity of Italian olive fruits. J. Food Lipids. 16, 209-226. http://dx.doi.org/10.1111/j.1745-4522.2009.01142.x

Balatsouras G. 1990. Edible olive cultivars, chemical composition of fruit, harvesting, transportation, processing, sorting and packaging, styles of black olives, deteriorations, quality standards, chemical analyses, nutritional and biological value of the product. Proceedings of International Seminar "Olio d'oliva e olive da tavola: tecnologia e qualità", Citta S. Angelo (Pe), Italy.

Ben Othman N, Roblain D, Thonart P, Hamdi M. 2008. Tunisian table olive phenolic compounds and their antioxidant capacity. J. Food Sci. 73, C235-40. http://dx.doi.org/10.1111/j.1750-3841.2008.00711.x PMid:18460116

Boskou G, Salta FN, Chrysostomou S, Mylona A, Chiou A, Andrikopoulos NK. 2006. Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chem. 94, 558-564. http://dx.doi.org/10.1016/j.foodchem.2004.12.005

Ciafardini G, Marsilio V, Lanza B, Pozzi N. 1994. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation. Appl. Environ. Microbiol. 60, 4142-4147. PMid:16349442 PMCid:201948

EEC 1991. Regulation. EEC/2568 (1991). Consolidated version of the Commission Regulation EEC No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1991R2568:20110401:EN:PDF

EEC 2011. Regulation No 1169/2011 of the european parliament and of the council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004

EPA. 1992. Test Methods for Evaluating Solid Waste, Physical/Chemical Methods SW-846. Port Royal Road Springfield, VA: National Technical Information Service.

EPA. 2007. Test Methods for Evaluating Solid Waste, Physical/Chemical Methods SW-846. Port Royal Road Springfield, VA: National Technical Information Service.

Garrido-Fernández A, Fernández Díez MJ, Adams MR 1997. Table Olives. Production and processing. Chapman & Hall, London, UK.

Garrido-Fernández A. 2008. Revalorizacion nutricional de la aceituna de mesa. II Jornadas Internacionales de la aceituna de mesa. Dos Hermanas, Sevilla, Spain. 26-27 march.

Ghabbour N, Lamzira Z, Thonart P, Peres C, Markaoui M, Asehraou A. 2011. Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives. Grasas Aceites 62, 84-89. http://dx.doi.org/10.3989/gya.055510

IOC. 2000. World catalogue of olive varieties.

IOC. 2004. Trade Standard Applying to Table Olives COI/OT/NC No 1 December 2004, Madrid, Spain: International Olive Oil Council.

IOC. 2011. Method for the sensory analysis of table olives COI/OT/MO/Doc. No 1/Rev. 2, Madrid, Spain: International Olive Oil Council.

Issaoui, M, Dabbou S, Mechri B, Nakbi A, Chehab H, Hammami M. 2011. Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments. Eur. Food Res. Technol. 232, 867-876. http://dx.doi.org/10.1007/s00217-011-1455-3

Jiménez A, Rodríguez R, Fernández-Caro I, Guillén R, Fernández-Bolanos J, Heredia A. 2000. Dietary fibre content of table olives processed under different European styles: study of physico-chemical characteristics. J. Sci. Food Agric. 80, 1903-1908. http://dx.doi.org/10.1002/1097-0010(200010)80:13<1903::AID-JSFA720>3.0.CO;2-N

Lanza B, Di Serio MG, Iannucci E, Russi F, Marfisi P. 2010. Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. 'Intosso d'Abruzzo'). Int. J. Food Sci. Technol. 45, 67-74. http://dx.doi.org/10.1111/j.1365-2621.2009.02104.x

Lanza B. 2012. Nutritional and sensory quality of table olives, In Innocenzo Muzzalupo (Ed.) Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy. InTech, Rijeka, Croatia, 343-372. Available from: http://www.intechopen.com/books/olive-germplasm-the-olive-cultivation-tableolive-and-olive-oil-industry-in-italy/nutritional-andsensory-quality-of-table-olives.

Larn 1996. Livelli di assunzione raccomandati di energia e nutrienti per la popolazione italiana, http://www.sinu.it/larn/

Lazovic B, Miranovic K, Gasic O, Popovic M. 1999. Olive protein content and amino acid composition. Acta Hortic. 474, 465-468

López A, Garrido A, Monta-o A. 2007. Proteins and aminoacids in table olives: relationship to processing and commercial presentation. It. J. Food Sci. 19, 217-228.

López A, Monta-o A, Garcia P, Garrido A. 2006. Fatty acid profile of table olives and its multivarate characterization using unsupervised (PCA) and supervised (DA) chemometrics. J. Agric. Food Chem. 54, 6747-6753. http://dx.doi.org/10.1021/jf0612474 PMid:16939335

López-López A, Jiménez-Araujo A, García-García P, Garrido-Fernández A. 2007. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives. J. Agric. Food Chem. 55, 10803-10811. http://dx.doi.org/10.1021/jf0720638 PMid:18052035

López-López A, Montano A, Garrido-Fernandez A. 2010a. Nutrient profiles of commercial table olives: fatty acids, sterols, and fatty alcohols. In: Olives and olive oil in health and disease prevention (pp. 715-723). San Diego, CA: Elsevier. http://dx.doi.org/10.1016/B978-0-12-374420-3.00075-9

López-López A, Montano A, Garrido-Fernández A. 2010b. Nutrient profiles of commercial table olives: proteins and vitamins. In: Olives and olive oil in health and disease prevention (pp. 705-714). San Diego, CA: Elsevier. http://dx.doi.org/10.1016/B978-0-12-374420-3.00074-7

Marsilio V, Lanza B. 1998. Characterization of an oleuropein degrading strain of Lactobacillus plantarum. Combined effect of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. J. Sci. Food Agric. 76, 520-524. http://dx.doi.org/10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I

Marsilio V, Lanza B, Pozzi N. 1996. Progress in table olives debittering: degradation in vitro of oleuropein and its derivatives by L. plantarum. J. Am. Oil Chem. Soc. 73, 593-597. http://dx.doi.org/10.1007/BF02518113

Marsilio V, Seghetti L, Iannucci E, Russi F, Lanza B, Felicioni M. 2005. Use of a lactic acid bacteria starter culture during green olive (Olea europaea L., cv. Ascolana tenera) processing. J. Sci. Food Agric. 85, 1084-1090. http://dx.doi.org/10.1002/jsfa.2066

Montano A, Sanchez AH, Lopez-Lopez A, de Castro A, Rejano L. 2010. Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar and polyphenol. In: Olives and olive oil in health and disease prevention (pp. 291-297). San Diego, CA: Elsevier. http://dx.doi.org/10.1016/B978-0-12-374420-3.00031-0

Pacheco YM, Bermudez B, Lopez S, Abia R, Villar J, Muriana FJG. 2006. Ratio of oleic to palmitic acid is a dietary determinant of thrombogenic and fibrinolytic factors during the postprandial state in men. Am. J. Clin. Nutr. 84, 342-349. PMid:16895881

Panagou EZ, Schillinger U, Franz CMAP, Nychas G-JE. 2008. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food Microbiol. 25, 348-358. http://dx.doi.org/10.1016/j.fm.2007.10.005 PMid:18206777

Panagou EZ, Tassou CC, Katsaboxakis CZ. 2003. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J. Sci. Food Agric. 83, 667-674. http://dx.doi.org/10.1002/jsfa.1336

Poiana M, Mincione A, Giuffrè AM, Mincione B, Taccone PL. 2001. Ricerche sugli oli di oliva monovarietali. Nota XIV. Contributo alla caratterizzazione dell'olio estratto dalle olive della cv Itrana coltivata in provincia di Reggio Calabria. Riv. It. Sost. Gras. 78, 571-591.

Sakouhi F, Harrabi S, Absalon C, Sbei K, Boukhchina S, Kallel H. 2008. a-tocopherol and fatty acids contents of some Tunisian table olives (Olea europaea L.): changes in their composition during ripening and processing. Food Chem. 108, 833-839. http://dx.doi.org/10.1016/j.foodchem.2007.11.043

Sánchez Gómez AH, García García P, Rejano Navarro L. 2006. Elaboration of table olives. Grasas Aceites 57, 86-94. http://dx.doi.org/10.3989/gya.2006.v57.i1.24

Serao G. 1934. L'oliva di Gaeta. L'olivicoltore, 11, 7-21.

Serrano A, Cofrades S, Ruiz-Capillas C, Olmedilla-Alonso B, Herrero-Barbudo C, Jiménez-Colmenero F. 2005. Nutritional profile of restructured beef steak with added walnuts. Meat Sci. 70, 647'654.

Servili M, Settanni L, Veneziani G, Esposto S, Massitti O, Taticchi A, Urbani S, Montedoro GF, Corsetti A. 2006. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application. J. Agric. Food Chem. 54, 3869-3875. http://dx.doi.org/10.1021/jf053206y PMid:16719508

Simopoulos AP. 2008. The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases. Exp. Biol. Med. 233, 674-688. http://dx.doi.org/10.3181/0711-MR-311 PMid:18408140

Sousa A, Casal S, Bento A, Malheiro R, Oliveira MBPP, Pereira JA 2011. Chemical characterization of "Alcaparra" stoned table olives from Northeast Portugal. Molecules 16, 9025-9040. http://dx.doi.org/10.3390/molecules16119025 PMid:22031066

Ünal K, Nergiz C. 2003. The effect of table olive preparing methods and storage on the composition and nutritive value of olives. Grasas Aceites 54, 71-76. http://dx.doi.org/10.3989/gya.2003.v54.i1.280

Wood JD, Ense, M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Huges SI, Whittington FM. 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Sci. 78, 343- 358. http://dx.doi.org/10.1016/j.meatsci.2007.07.019 PMid:22062452

Woyengo TA, Ramprasath VR, Jones PJ. 2009. Anticancer effects of phytosterols. Eur. J. Clin. Nutr. 63, 813-20. http://dx.doi.org/10.1038/ejcn.2009.29 PMid:19491917

Downloads

Published

2013-06-30

How to Cite

1.
Lanza B, Di Serio MG, Iannucci E. Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives. grasasaceites [Internet]. 2013Jun.30 [cited 2021Sep.19];64(3):272-84. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1432

Issue

Section

Research