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

F.  Ait Chabane; A.  Tamendjari; P.  Rovellini; C.  Romero; E.  Medina

doi:10.3989/gya.0559201

Authors

F. Ait Chabane Laboratoire de Biochimie Appliquée Faculté des sciences de la nature et de la vie - Université de Bejaia https://orcid.org/0000-0003-0708-0974
A. Tamendjari Laboratoire de Biochimie Appliquée Faculté des sciences de la nature et de la vie - Université de Bejaia https://orcid.org/0000-0002-9287-4383
P. Rovellini INNOVHUB - SSI Azienda Speciale della Camera di Commercio di Milano Area SSOG https://orcid.org/0000-0002-4140-6109
C. Romero Food Biotechnology Department, Instituto de la Grasa, IG-CSIC https://orcid.org/0000-0003-1885-1770
E. Medina Food Biotechnology Department, Instituto de la Grasa, IG-CSIC https://orcid.org/0000-0002-9978-4524

DOI:

https://doi.org/10.3989/gya.0559201

Keywords:

Antioxidant activity, Polyphenols, Sigoise cultivar, Sugars, Tocopherols

Abstract

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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