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

Autores/as

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

Palabras clave:

Actividad antioxidante, Azúcares, Polifenoles, Tocoferoles, Variedad Sigoise

Resumen

La caracterización química de las aceitunas en salmuera de color cambiante de la variedad Sigoise se ha estudiado durante el proceso de elaboración, en particular la concentración de fenoles, azúcares, tocoferoles, ácidos grasos y la actividad antioxidante. La concentración de oleuropeína, salidrósido, hidroxitirosol 4-glucósido, rutina, ligustrósido y verbascósido disminuyó un 16,90-83,34% durante el primer mes en salmuera. El 90% de la glucosa fue consumida debido al metabolismo de la microbiota fermentativa. El contenido en tocoferoles se mantuvo constante durante el proceso y solo disminuyó el α-tocoferol. Los ácidos grasos no se vieron afectados. La pérdida de actividad antioxidante se tradujo en una disminución del porcentaje de inhibición del radical DPPH de un 75,91% del fruto fresco a 44,20% después de 150 días en salmuera. A pesar de todo, la aceituna color cambiante de la variedad Sigoise en salmuera es una buena fuente de compuestos bioactivos.

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Citas

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