Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives

M.N.  Ahmad; G.F.  Mehyar; G.A.  Othman

doi:10.3989/gya.1258192

Autores/as

M.N. Ahmad Department of Nutrition and Food Technlolgy. University of Jordan https://orcid.org/0000-0003-2863-3363
G.F. Mehyar Department of Nutrition and Food Technlolgy. University of Jordan https://orcid.org/0000-0002-8401-3452
G.A. Othman Department of Nutrition and Food Technlolgy. University of Jordan https://orcid.org/0000-0001-7706-3876

DOI:

https://doi.org/10.3989/gya.1258192

Palabras clave:

Ácido Oleico, Fermentación Espontánea, Levadura, Oliva, Polifenoles, Probióticos

Resumen

Hasta la fecha, no se han estudiado las características de calidad de las aceitunas verdes producidas por el método tradicional de fermentación espontánea en Jordania. En este trabajo, investigamos las características nutricionales, funcionales y microbiológicas de las aceitunas Nabali Baladi verdes fermentadas jordanas (GNBFO). La composición proximal, los ácidos grasos y los polifenoles totales se determinaron mediante protocolos estándar. La microflora cultivable se controló durante 3 meses de fermentación. Se identificaron microorganismos aislados por secuenciación molecular y se probaron los rasgos probióticos in vitro. GNBFO contenía fibra (3g/100g), polifenoles totales (306mg/100g), aceite (19,3g/100g) y ácido oleico (70%). Las cepas de levaduras (Candida diddensiae y Candida naeodendra) fueron predominantes y mostraron acidez (pH=2.5) y sales biliares (0,1% y 0,3%) resistentes y alta capacidad de adhesión (ca ∼ 107CFU/ml) a las líneas celulares intestinales; fueron positivos para catalasa y negativos para lipasa y ninguno poseía actividad antimicrobiana contra patógenos seleccionados. No se detectaron bacterias del ácido láctico. En conclusión, GNBFO tiene características funcionales prometedoras, ya que contienen valiosos nutrientes, antioxidantes y cepas de levaduras con posibles rasgos probióticos.

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