An explanation for the natural de-bittering of Hurma olives during ripening on the tree

E. Susamci; C. Romero; O. Tuncay; M. Brenes

doi:10.3989/gya.1161162

Autores/as

E. Susamci Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-1956-4634
C. Romero Instituto de la Grasa (IG-CSIC) https://orcid.org/0000-0003-1885-1770
O. Tuncay Faculty of Agriculture, Ege University https://orcid.org/0000-0002-5218-1056
M. Brenes Instituto de la Grasa (IG-CSIC), Campus University Pablo de Olavide, https://orcid.org/0000-0001-7419-4061

DOI:

https://doi.org/10.3989/gya.1161162

Palabras clave:

Aceituna, Amargor, Antocianina, Azúcar, Compuestos fenólicos

Resumen

Las aceitunas recién cogidas del árbol necesitan ser procesadas para hacerlas comestibles, debido a su contenido en el compuesto amargo oleuropeína. Sin embargo, algunas aceitunas de la variedad Erkence desamargan de forma natural en el árbol dando lugar a las aceitunas conocidas como Hurma. En este trabajo se han analizado las características químicas de aceitunas Erkence y Hurma recolectadas de la zona noreste y suroeste de árboles situados en la provincia de Karaburun. Se ha confirmado que el contenido en oleuropeína de aceitunas Hurma es muy inferior (< 2000 mg/kg) que Erkence, las cuales alcanzaron una concentración en dicha sustancia hasta de 35.000 mg/kg al principio del periodo de maduración. Además, no se encontraron en aceitunas Hurma antocianinas ni libres ni polimerizadas, a diferencia de Erkence. Estos resultados indican que la oxidación enzimática de la oleuropeína podría ser la responsable de la eliminación del amargor de forma natural en aceitunas Hurma durante su maduración en el árbol.

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Citas

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