Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar




Antioxidant activity, Polyphenols, Sigoise cultivar, Sugars, Tocopherols


A chemical characterization of turning color table olives of the Sigoise variety was made through their processing as natural-style. Polyphenols, sugars, tocopherols, fatty acids, and antioxidant activity in the olives were monitored throughout the elaboration process. Oleuropein, salidroside, hydroxytyrosol 4-glucoside, rutin, ligustroside and verbascoside showed a decrease of 16.90-83.34%, while hydroxytyrosol increased during the first months of brining. Glucose was consumed by 90% due to the metabolism of the fermentative microbiota. The tocopherol content remained stable during the process and only the α-tocopherol decreased. The fatty acids were not affected. The loss in antioxidant compounds resulted in a decrease in the percentage of DPPH radical inhibition from 75.91% in the raw fruit to 44.20% after 150 days of brining. Therefore, the turning color natural table olives of the Sigoise variety are a good source of bioactive compounds.


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How to Cite

Ait Chabane F, Tamendjari A, Rovellini P, Romero C, Medina E. Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar. Grasas aceites [Internet]. 2021Sep.15 [cited 2024Feb.26];72(3):e419. Available from:




Funding data

Ministerio de Ciencia, Innovación y Universidades
Grant numbers RTI2018-093994-J-I00

Ministerio de Ciencia, Innovación y Universidades
Grant numbers RyC2018-024752-I

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