TY - JOUR AU - Ait Chabane, F. AU - Tamendjari, A. AU - Rovellini, P. AU - Romero, C. AU - Medina, E. PY - 2021/09/15 Y2 - 2024/03/29 TI - Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar JF - Grasas y Aceites JA - Grasas aceites VL - 72 IS - 3 SE - Research DO - 10.3989/gya.0559201 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1891 SP - e419 AB - <p>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.</p> ER -